Glasgow Tripe

• tripe
• knuckle of veal
• pepper
• salt
• water

When well cleaned and blanched, cut the tripe into pieces; roll them up neatly, fasten with a thread and, with a marrow bone, or knuckle, or trimmings of veal, place them in a stoneware jar with pepper and salt. Place the closed jar in a pot of water, which keep full as it boils away. It will take eight hours at least. Keep the tripe in its own jelly in the jar, and dress it as it is wanted.