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 dre