[Sca-cooks] Tripe dressing

[Pat Griffin]

This is from my article in the Florilegium on butchering a pig.  It would
apply as well to "tripe" (which is a cow's stomach) as to "maw" which is a
pig's stomach.  
Carefully drain the contents into an offal pit.  (A hog was generally
starved for a day or two before butchering to help with this process.)  The
stomach (known as the "Maw") should be split open and rinsed thoroughly
three or four times, then the inner lining should be scraped repeatedly
until all the green and brown slime is removed, then rinsed several more
times.  Carefully rinse the intestines several times.  Turn them inside out
and treat the same.

Lady Anne du Bosc
Known as Mordonna The Cook
mka Pat Griffin