To Boil Tripe
Clean the tripe very carefully, giving it a thorough scraping, and washing in warm water, and trim off the superfluous fat. Lay it all night in weak salt and water. Then wash it again. Let it lie an hour or two in milk and water, and then boil it five hours or more, putting it on in cold water. It must be perfectly tender throughout. This should be done the day before it is to be cooked for dinner. On that day, cut it into strips or bands, roll them with the fat side inwards. Tie the rolls round with small white twine, and boil them two hours longer; or till they are perfectly tender throughout, and incline to look transparent near the edges. Have ready in a saucepan, some onions peeled; and boil in milk and water, till soft enough to mash. Then take them out; drain them; mix with the onion-water some nice fresh butter divided into pieces and rolled in flour. When this has come to a boil, return the onions to the liquor; season them with pepper, and give them one boil up. When the tripe is done, transfer it to a deep dish, and pour the onion sauce over it. When on your plate, add to it some tarragon vinegar or mustard. Take the strings off before the tripe goes to table.