Tripe

Tripe, which is the large stomach of ruminating animals, is generally cleaned, scraped, bleached and prepared by the butchers before it is sold. It is nutritious and digestible. To prepare the Tripe properly for cooking wash carefully in several waters. When thoroughly clean, put in a kettle of cold water; add one tablespoonful of salt and one of vinegar and let the Tripe boil for five hours at least. In the meantime, add two large onions, sliced. It is best, if Tripe is to be used for breakfast, to prepare it and give the long boiling the day before. Drain thoroughly. Then it is ready for preparation according to any of the following recipes: