Handling Tripe in Hot Weather

Ingredients

• Tripe
• Warm water
• Vinegar (45 grain)

Directions

The book gives no oven temperature. The 150°F (65°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Empty and wash the tripe with warm water.

2. Scald the tripe in water at 150°F (65°C) for a few minutes.

3. Scrape the tripe until clean and white.

4. Boil the tripe until tender, about three hours.

5. Chill the tripe in ice-cold water and remove all loose fat.

6. Place the tripe in a vinegar pickle overnight.

7. Pack the tripe in wooden containers filled with the same strength pickle.

8. Store at a temperature of 46°F to 48°F (8°C to 9°C), but not over 50°F (10°C).