Recipe: Mexican Tripe

http://www.flavoredwithlove.com/Tilden/Tilden77.html:

Some foods, such as chitterlings and tripe, are to be read about, but not necessarily to be cooked. If you should decide, however, to cook some tripe, which is defined by Merriam Webster as "stomach tissue of a ruminant and especially of the ox used as food," here is an interesting recipe:

Mexican Tripe

Dip a thick honey comb piece of tripe in butter, then in crumbs, and broil over a clear fire until well done, sprinkling over it whilst cooking three or four finely chopped green Chilis. Melt in a hot soup plate one ounce of butter, adding salt, pepper and cayenne, and one teaspoonful of made mustard, rub smooth and add one-half teaspoonful of vinegar, one tablespoonful of Worcestershire sauce and the juice of one small lime. Lay the tripe in this sauce as soon as it is removed from the fire. Serve with buttered toast. An excellent prelude to this dish is a plate of onion soup.

www.FlavoredwithLove.com, John Tilden's Recipes--Another Classic Cookbook