A barrel of tripe to take to the East Indies

Name: A barrel of tripe to take to the East Indies
Cuisine: British
Ingredients: tripe; water; common salt; white vinegar; rosemary; pickle; spring water; salt; egg; allspice

Preparation info

Difficulty
Easy

Appears in

The Curious Cookbook

By Peter Ross

Published 2012

About

Method

To Preserve Tripe to go to the East-Indies

Get a fine belly of tripe [stomach lining], quite fresh. Take a four gallon cask well hooped, lay in your tripe, and have your pickle