Food

1860

Tripe, to prepare and Pickle

First sew it up, after it is turned inside out; be careful to sew it up tight that no lime gets into it, now have a tub of lime water, the consistence of good thick white-wash; let it remain in from 10 to 20 minutes, or until when you take hold of it, the dark outside skin will come off; then put it into clean water, changing three or four times to weaken the lime that the hands be not injured by it; then with
a dull knife scrape off all of the dark surface, and continue to
soak and scrape several times, which removes all offensive substances and smell. After this, let it soak 20 or 30 minutes in 2
or 3 hot waters, scraping over each time; then pickle in salt and
water 12 hours and it is ready for cooking; boil from 3 to 4 hours,
out in strips to suit and put into nice vinegar with the various
spices as desired; renew the vinegar once at the expiration of 1
week is all that will be required further.

Nothing was ever made in vain, and the lime process saves several days in time.