Chitterlings or Calf’s Tripe
This is very delicate and digestible, and is nice at breakfast, or as a side dish at dinner. To prepare it for cooking, it should be cut open with scissors, emptied, and thoroughly cleaned, and then laid all night, or for several hours, in cold water, slightly salted. It can be bought of the veal butchers ready prepared, and run on a wooden skewer. Wash it again just before cooking. Cut it into small pieces, and boil it slowly till quite tender, in water enough to keep it well covered. When entirely done, take it up, drain it, and keep it warm. Have ready some onions boiled in milk till quite soft, and sliced thin. Melt some excellent fresh butter, in milk thickened with flour. Make a round of very nice toast, with the crust pared off. Dip it for a minute in hot water; lay it in the bottom of a deep dish. Cover it thickly with the onion sauce, and place the chitterlings upon it, seasoning them with pepper and vinegar. It will be an improvement to boil with them four or five blades of mace. Eat vinegar with it, always. Tarragon vinegar is best. This dish deserves to be more in use. Try it.