Tripe.
Lay the tripe on a table and scrape it with a broad-bladed knife; then wash it thoroughly in several waters. Soak it for five or six days in salt and water, changing the water every other day, and using a quart of salt to three gallons of water. At the end of this time boil it gently for ten hours, turning it frequently, that it may not stick to the bottom of the boiler and burn. When the tripe has been boiling for eight hours, add half a pint of salt.
The boiled tripe may be used plain, with a butter sauce, or it may be broiled, fried in batter, soused, etc. When soused it will keep for several weeks.