115. Pig Tripe Soup

• 1 lb. prepared tripe
• Coarse salt
• Vinegar
• 8 fluid oz. (

Tripe has a ridge of fat along its outer surface, while its inner lining is coated with a slippery film. Both of these must be removed. Trim off the fat, turn the tripe inside out and rub it vigorously alternately with coarse salt, followed by a rinse with cold water, and diluted vinegar, followed by another rinse. Continue until the tripe is odourless and almost entirely free of slippery film.