_How to clean and prepare._--Scrape and wash it well several times in
boiling water, changing the water every time, then put in very cold
water for about twelve hours, changing the water two or three times;
place it in a pan, cover it with cold water; season with parsley, cives,
onions, one or two cloves of garlic, cloves, salt, and pepper; boil
gently five hours, take out and drain.
In case the water should boil away, add more.
You may save all the trouble of cleaning and preparing, by buying it
ready prepared, as it is generally sold in cities.
_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 _a 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.