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To Prepare Tripe

Empty the contents of the stomach of a fat beef; put it in boiling water, one piece at a time, to prevent getting too hot. Scrape with a sharp knife, then put it in a vessel of cold water with salt; wash thoroughly, and change the salt water every day for four or five consecutive days; when perfectly white, boil in a very clean vessel of salt water. Then put it in vinegar until you wish to use it. Cut it in pieces of three or four inches square, and fry in egg batter.--Mrs. J.H.