Soused Tripe
2 pounds of boiled tripe (honeycomb) 18 whole cloves 12 pepper-corns I pint of vinegar I blade of mace 18 whole allspice 1/2 teaspoonful of salt I small onion Cut the tripe into pieces about two inches long and one inch wide. Put all the other ingredients into a porcelain kettle to boil. Put the tripe in a glass or stone jar, pour the boiling vinegar over it, and stand away for forty-eight hours.
It will keep two or three weeks.