Broiled.—When prepared, dip it in lukewarm butter, roll in bread-crumbs, place on a gridiron, and set it on a moderate fire; turn over as many times as is necessary to broil it well, and serve with a vinaigrette, piquante, or Tartar sauce; also with a tomato-sauce.
Stewed.—Put in a stewpan two ounces of salt pork, cut in dice, three carrots cut in slices, eight small onions, four cloves, two bay-leaves, two cloves of garlic, a piece of nutmeg, four sprigs of parsley, two of thyme, a dozen stalks of cives, six pepper-corns, the fourth part of an ox-foot cut in four pieces, salt, pepper, about two ounces of ham cut in dice, then three pounds of double tripe on the whole; spread two ounces of fat bacon cut in thin slices on the top; wet with half white wine and half water, or water only if you choose; put the cover on, and if not air-tight, put some paste around; set in a slow oven for six hours, then take the tripe out, strain the sauce, skim off the fat when cool, then put the sauce and tripe again in your pan, warm well, and serve in crockery plates or bowls placed on chafing-dishes, as it is necessary to keep it warm while eating. It is good with water only, but better with half wine. This is also called à la mode de Caen.
In Poulette.—When cleaned and prepared as directed, cut one pound of tripe in strips about one and a half inches broad, then cut again contrariwise, so as to make small fillets. Put one ounce of butter in a saucepan with half a tablespoonful of flour, and mix cold; add two gills of water, mix again, set on the fire, stir now and then, give one boil, put the tripe in, salt and pepper to taste; boil two minutes and dish the whole; put a teaspoonful of chopped parsley all over, and serve hot.
Aux Fines Herbes.—Broil the tripe, and serve it with sauce fines herbes.
Tripe may be bought pickled; it is then served at breakfast and lunch.
SMOKED BEEF'S TONGUE.
Soak the smoked tongue in cold water for at least three hours, change the water once or twice during the process. Then take off the thin skin or strip around if there is any; put the tongue in a saucepan with two sprigs of thyme, two of parsley, a bay-leaf, two cloves, six small onions, and a clove of garlic; fill the pan with cold water, and let simmer about six hours. If the water is boiling away, add more. Take from the fire, let cool as it is, then take it out of the water; clean it, let dry, and serve it when cold.
Cut the tongue, when prepared as above, either in slices or in strips, and use for sandwiches, or serve it whole, with a cucumber, piquante, poivrade, or tomato sauce, at breakfast or lunch. It may also be served in vinaigrette.
When prepared as directed above, serve it as a fillet of beef en Bellevue, for supper, lunch, or breakfast. It makes a fine and delicious dish.