The Scotsman newspaper carried this notice on
COW HEEL AND TRIPE
JANET LUMSDEN takes this opportunity of expressing her sincere gratitude to the public for the very flattering encouragement she has received for a number of years, and respectfully intimates, that as the Magistrates have resolved to take down the Booth in which she formerly carried on business, she has removed to No.1, Market St, opposite the Slaughter House. Her new premises are spacious, not exposed either to the scorching sun or withering winds; and her Cow Heel and Tripe are now far superior to what they were formally. In the evenings from 7-9 o’clock, she is now supplying her customers and families with warm Tripe, prepared in the real Glasgow style, in any quantity her friends are pleased to order.
It would be fascinating to know the reason for the Magistrates’ decision on
Buying take-away dinner is not a new phenomenon. It was the norm for many centuries for people to buy their dinner at cookshops such as this one, because most urban poor did not have kitchens or equipment or fuel. Tripe and Cow Heel were once popular (perhaps because they were cheap) for the working class (urban or rural), but I somehow doubt that they will become fashionable again soon. Chinese take-aways and burger joints are probably safe from competition for a while yet.
I have no idea what style of tripe is ‘the real
To preserve tripe to go to the East-Indies.
Get a fine belly of tripe, quite fresh. Take a four gallon cask well hoop’d, lay in your tripe, and have your pickle ready made thus; take seven quarts of spring water, and put as much salt into it as will make an egg swim, that the little end of the egg may be about an inch above the water; (you must take care to have the fine clear salt, for the common salt will spoil it) add a quart of the best white vinegar, two sprigs of rosemary, an ounce of all-spice, pour it on your tripe; let the cooper fasten the cask down directly; when it comes to the Indies, it must not be opened till it is just a-going to be dressed; for it wont keep after the cask is opened. The way to dress it is, lay it in water half and hour; then fry or boil it as we do here.
[Hannah Glasse, 8th edition (1763) of The Art of Cookery, made Plain and Easy …]
Tomorrow’s Story …
Quotation for the Day …
Far from the Parlor have your Kitchin plac’d
Dainties may in their working be disgrac’d.
In private draw your Poultry, clean your Tripe,
And from your Eels their slimy Substance wipe.
Let cruel Offices be done by Night,
For those who like the Thing abhor the Sight.
[The Art of Cookery, in imitation of Horace’s Art of poetry … by William King; 1708]