Wash it well in warm water, and trim it nicely, taking off all the fat. Cut it into small pieces, and put it on to boil five hours before dinner, in water enough to cover it very well. After it has boiled four hours, pour off the water, season the tripe with pepper and salt, and put it into a pot with milk and water mixed in equal quantities. Boil it an hour in the milk and water. Boil in a sauce-pan ten or a dozen onions. When they are quite soft, drain them in a cullender, and mash them. Wipe out your sauce-pan and put them on again, with a bit of butter rolled in flour, and a wine-glass of cream or milk. Let them boil up, and add them to the tripe just before you send it to table. Eat it with pepper, vinegar, and mustard. TRIPE AND OYSTERS. Having boiled the tripe in milk and water, for four or five hours till it is quite tender, gut it up into small pieces. Put it into a stew-pan with just milk enough to cover it, and a few blades of mace. Let it stew about five minutes, and then put in the oysters, adding a large piece of butter rolled-in flour, and salt and cayenne pepper to your taste. Let it stew five minutes longer, and then send it to table in a tureen; first skimming off whatever fat may float on the surface. TO FRY TRIPE. Boil the tripe the day before, till it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it into long slips, and dip each piece into beaten yolk of egg, and afterwards roll them in grated bread crumbs. Have ready in a frying-pan over the fire, some good beef-dripping. When it is boiling hot put in the tripe, and fry it about ten minutes, till of a light brown. You may serve it up with onion sauce. Boiled tripe that has been left from the dinner of the preceding day may be fried in this manner. PEPPER POT. Take four pounds of tripe, and four ox feet. Put them into a large pot with as much water as will cover them, some whole pepper, and a little salt. Hang them over the fire early in the morning. Let them boil slowly, keeping the pot closely covered. When the tripe is quite tender, and the ox feet boiled to pieces, take them out, and skim the liquid and strain it. Then cut the tripe into small pieces; put it back into the pot, and pour the soup or liquor over it. Have ready some sweet herbs chopped fine, some sliced onions, and some sliced potatoes. Make some small dumplings with flour and batter. Season the vegetables well with pepper and salt, and put them into the pot. Have ready a kettle of boiling water, and pour on as much as will keep the ingredients covered while boiling, but take care not to weaken the taste by putting too much water. Add a large piece of butter rolled in flour, and lastly put in the dumplings. Let it boil till all the things are thoroughly done, and then serve it up in the tureen. TO BOIL A SMOKED TONGUE.