Tripe, being a portion of the digestive viscera of the ox, is one of the most easily-digested of animal foods, requiring only one hour for perfect digestion. It is generally cleaned by the butcher. When it comes home, wash it through several cold waters, put it in a kettle of boiling water and simmer gently eight hours or until it is perfectly tender. Take it out, stand it aside to cool, and it is ready to dress in many ways. It may be heated in a little cream sauce, or broiled, or stewed. If carefully prepared, it is a good food for the aged, for children over six years old, for the obese as well as the very thin, and for convalescing patients who are allowed solid foods.
Cut sufficient cold boiled tripe into narrow strips. Put a half pint of milk in a double boiler, add the tripe, add a half teaspoonful of cornstarch moistened in a little cold milk, a saltspoonful of salt and two drops of onion juice. Stir constantly until it thickens, take from the fire, add a teaspoonful of butter and serve on toast.
Cut the necessary sized piece from cold boiled tripe, dust it with salt, put it in a broiler and broil on both sides until slightly brown. Transfer it to a heated dish, put over a little butter and lemon juice, and serve.
Throw six oysters into a heated granite saucepan, shake until the gills are turned, then drain the oysters, saving the liquor. Beard the oysters, put the soft portion back in the liquor, add two tablespoonfuls of finely-chopped, well-cooked tripe, a crushed whole peppercorn and a salt-spoonful of salt; bring to a boil, add two tablespoonfuls of cream and serve on toast. Or omit the pepper and add a half drop of Tabasco, or strain the pepper out before adding the oysters.