Tripe a la Mode de Caen

In order to be successful with this recipe, it will be necessary to have a large earthen pot and a brick oven with hermetically closed cast iron doors; it will take for a pot containing thirty-five pounds, from twelve to fourteen hours; beside the tripe as ordinarily used, include also the "franchmule" the fourth stomach properly called the reed (Abomasum) and "feuillet" the third stomach properly called the manyplies (Omasum) and two boned ox feet. The tripe must be raw, well cleansed, and extremely fresh. Divide it into pieces two inches square; cover the bottom of the pot with slices of pork, lay the tripe on top and season with salt, mignonette, five onions, one of them having five cloves in it, a boned ox foot, a bunch of parsley garnished with thyme and bay leaf, a clove of garlic, and some quartered carrots, and above this set another layer of tripe, and ox foot, seasoned with salt and mignonette, and so on until the pot is full, besides adding a quart of water. The last layer must be the "feuillet." When the tripe is taken from the oven, remove the "feuillet" and skim off all the fat, take out the vegetables and parsley, then serve very hot.