Soused Tripe
After preparing it according to directions in "How to cut and cure meats," place in a stone jar in layers, seasoning every layer with pepper and salt, and pour over boiling vinegar, in which, if desired, a few whole cloves, a sprinkle of mace, and a stick of cinnamon have been boiled; or cover with the jelly or liquor in which the tripe was boiled. When wanted for table, take out of jar, scrape off the liquid, and either broil, fricassee, fry in butter, or fry plain. -Mrs. Eliza T. Carson, Mt. Pleasant Farm.