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Tripe, Normandy Way of Dressing

Clean, scald, and scrape one pound and a half of tripe repeatedly, cut it into neat squares, and put it into a stewpan with a large carrot, an onion stuck with two cloves, three ounces of bacon cut into dice, a bunch of parsley, a sprig of thyme, a bay-leaf, and six or eight peppercorns. Add one or two ounces of fat, and cover the whole with cider, white wine, or, failing these, cold spring water. Let the tripe simmer very gently till it is quite tender. Place it on a dish, and pour the strained sauce over it. Time, about two hours.