| How To Cook: |
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1. Clean and blanch the tripe, cut it into pieces, roll them up and tie.
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2. Put them in a stone or earthenware jar with a marrow bone, a knuckle of veal or some veal trimmings, and season with salt and pepper.
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3. Cover the jar, stand it in a saucepan of boiling water and cook for 8 hours, replenishing the water in the saucepan as it boils away.
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4. Let it stand till cold, when the tripe will be surrounded by jelly.
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5. It can then be dressed according to taste.
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