How To Pickle Tripe For Occasional Use
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 158 of 825.
Wash tripe from creature freshly dressed, changing the water several times; dust the dark inside coat with quicklime and scrape at once. Cut in four pieces, dip in boiling water, and scrape until perfectly white. Wash in water slightly salted; then soak five or six days in water, slightly salted, changing the water daily. For immediate use, simmer in water until tender; if it is to be kept, boil eight or ten minutes, then drain and cover with hot vinegar.
To prepare pickled tripe for serving in any manner: wash thoroughly in cold water, then simmer until tender in equal parts of milk and water, or in water alone.