Pickled Tripe

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 9 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Pickled tripe is very nice--and that sold by John Bayle, in the California Market, which is cleaned by steam process, and is quite tender and unsalted is a superior article.
To prepare for pickling, cut in pieces about four inches square, say five or six pounds.
Put into a kettle;
cover with boiling water, adding a handful of salt;
let stand fifteen minutes;
take out and drain, keeping warm.
Mix one-fourth water with the best wine vinegar--to which add cloves, allspice and mace, with 1 teacupful sugar;
heat, and pour over the tripe, and set away to cool.
Tripe prepared in this way is the best for broiling or frying.