By virtue of its simplicity, tripe should be served in either sandstone or special earthenware stewpans, wherein heat is best retained; and the operator should rather direct his attention to the serving of tripe as hot as possible, than to this or that fanciful method of dishing, which really has no raison d’être in this case.
The Preparation of Tripe.—Under the head of “beef tripe” are understood: (1) The feet; (2) tripe proper, which comprises the Paunch, the Honey-comb Bag, the Manyplies, and the Reed.
First soak the tripe in cold water for some considerable time; then cut it into squares of two inches side.
For the seasoning and flavouring of tripe, complete in all its parts, take: (Seasoning) one-quarter oz. of salt and a pinch of pepper per lb.; (flavouring) four lbs. of onions stuck with four cloves; three lbs. of carrots; one faggot, comprising two lbs. of leeks, one-third lb. of parsley stalks, a sprig of thyme, and a bay leaf.
Moisten with two quarts of good cider (not likely to turn black while cooking, otherwise use water); one-half pint of brandy or liqueur-cider.
The quantity of the moistening-liquor largely depends upon the shape of the utensil; a little less will be needed in the case of a narrow one, and a little more in the case of a wide one.
In any case, however, the tripe should be just covered.
Treatment and Cooking-process.—Take a stewpan or braising-pan, just large enough to hold the tripe and the garnish.
On the bottom of this lay carrots, onions, seasoning, and the four ox feet, bound and cut into fair-sized pieces.
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]Add the tripe, placing the faggot in its midst; upon the tripe lay the bones of the feet, broken lengthwise; some slices of beef-fat, well soaked in cold water; and, finally, the moistening.