Ox-Tail Soup
1/2 tablespoon drippings 2 quarts cold water 1 onion 1 teaspoon salt 1 stalk celery 1 bunch parsley 2 cloves 2 peppercorns Cut ox-tail into pieces, separating at the joints. Brown the onion in the drippings of salt pork. Put the meat in a kettle with the water; when it reaches the boiling point add the spices, the onion and the celery and parsley finely chopped. Let simmer for four hours; strain and cool and remove the grease. Reheat; add the salt and serve. 3 pounds tripe 2 quarts water