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Tripe, Mode De Caen

Procure four pounds fresh honeycomb tripe and a pound fresh manyplies tripe (the thickest part) all well washed in several changes of fresh water and well drained, and one ox-foot, or two calf's feet if ox-foot is not handy. Carefully bone each foot and cut it into two-inch-square pieces. Have a thoroughly clean earthen pot, line bottom and sides with very thin slices larding pork and place cut-up tripe, etc., in pot. Add two small, very red carrots, two white onions with two cloves stuck in and half a sound, seeded green pepper. Tie in a bunch two leeks, two branches celery, three branches parsley, two branches chervil, a sprig each thyme and marjoram, a blade mace and bay leaf. Add to pot, pour in a half pint white wine, pint cider and quart white broth. Season with a heavy teaspoon salt and half teaspoon pepper, lightly mix and cover pot. Prepare a stiff dough with a pound flour and two gills water, roll out on table to length of cover, then fasten all around joint of pot and cover so as to prevent evaporation. Place pot in a very slow oven for fifteen hours, lift up cover, carefully skim fat from surface and remove bouquet of herbs, carrots and onions. Finely chop together six sound shallots, the red part of a carrot, a bean sound garlic, two ounces raw ham and an ounce raw lean pork. Place this hash in a saucepan with a tablespoon melted butter, gently cook on fire for five minutes, lightly stirring once in a while, then pour in a half gill cognac and let briskly reduce until nearly dry. Transfer contents of pot to this pan, add a gill pure tomato juice, lightly mix with a wooden spoon and let cook rather slowly for forty-five minutes. Dress tripe on a deep hot dish, sprinkle a little freshly chopped parsley over, send to table very hot, with twelve slices of toasted French bread, and serve separately.

N.B. After all meat has been cut off from ox-foot or calf's feet, place foot or feet in soup pot.