Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Soused Tripe.

8 pounds of boiled tripe.

3 pints of vinegar.

1 stick of cinnamon.

6 whole cloves.

1 small blade of mace.

Cut the tripe in pieces and place it in a stone pot. Heat the vinegar and spice to the boiling point and pour over the tripe. Set away in a cool place and it will keep for several weeks. It will be ready for use in twelve hours, and it may be broiled or fried.