TRIPE

the fatty inner-lining of the stomach of several food-animals, prepared hy thorough cleansing and boiling. Its large proportion of connective ti ue readily gelatinizes on boiling, rendering it an easily digested food. Its defect is a lack of flavor but in the hands of a competent housewife or cook there are a great many methods of remedying this. Beef tripe is the kind most generally used. It should be thick, white, and fat—if dark and thin, the quality is poor. The ‘‘honeycomb’’ part is generally considered the best, this being, however, a matter of individual opinion. ‘*Plain,’’ or ‘‘regular,’’ tripe is smooth. ‘‘Pocket honeycomb,’’ shaped like a pocket, is the end of the stomach lining, the outside smooth and the inside honeycombed. Calf’s tripe is more tender than beef tripe, but only small quantities are marketed. Sheep’s stomachs are used in the preparation of Haccis (which see). Pigs’ stomachs are utilized for head-cheese, etc. (see SausacEs). Canned tripe is cooked with milk and salt.