Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Pickled Tripe.

Pickled tripe is very nice—and that sold by John Bayle, in the California Market, which is cleaned by steam process, and is quite tender and unsalted is a superior article. To prepare for pickling, cut in pieces about four inches square, say five or six pounds. Put into a kettle; cover with boiling water, adding a handful of salt; let stand fifteen minutes; take out and drain, keeping warm. Mix one-fourth water with the best wine vinegar—to which add cloves, allspice and mace, with 1 teacupful sugar; heat, and pour over the tripe, and set away to cool. Tripe prepared in this way is the best for broiling or frying.