Cut the prepared tripe in strips one inch wide and two inches long and then place in a china bowl and add
Four onions cut in rings and parboiled,
Two bay leaves,
One dozen cloves,
Half-dozen allspice
and sufficient vinegar to cover. Let stand two days before using.
TURTLE AND SNAPPER
Lay the turtle on its back and cut off the head. Let turtle bleed for twenty minutes. Separate the body from the shell and remove the entrails. Carefully separate the liver and heart. Now, with a sharp knife, remove the meat from the shell and lay in boiling water for two minutes. Drain. Rub the legs and all flesh containing the outer skin until the skin is removed, with a coarse towel. Now, with a cleaver, chop the shell into five pieces and place in scalding water for five minutes. Remove from hot water. Use the knife to peel off the skin and bristle from the shell. Now lay the meat and shell in cold water for one and one-half hours. You now have white and green turtle meat ready to cook.