January 22, 1852

Tripe

1852

Jan 22  Thursday  Have been cutting some apples & chopping

meat for mince pies, have it ready for baking

was about it all the forenoon, boiled tripe

This afternoon have been quilting the lining

for my hood. Julia Pool & Augusta spent the

afternoon. Augusta went home to get tea for Edwin &

in the evening they both came in and staid until

nearly ten Oclock. Mrs S Ames was here about an hour

Evelina was the recipient of the tripe from the two oxen that Old Oliver had butchered a few days earlier. Tripe is the stomach.

Lydia Maria Child offered advice on its preparation: “Tripe should be kept in cold water, or it will become too dry for cooking. The water in which it is kept should be changed more or less frequently, according to the warmth of the weather. Broiled like a steak, buttered, peppered, &c., some people like it prepared like souse.”*

Souse, also known as head-cheese, is a terrine made with meat from the head of a cow, calf or pig, often pickled, and set in a meat jelly or aspic. Mrs. Child was suggesting that the tripe be served in aspic, which Evelina might have done once she boiled it.  It’s not a dish one sees anymore on the American dinner table.

Out of the kitchen, Evelina welcomed visitors from the Pool family. The bride, Augusta Pool Gilmore, and her sister, Julia Pool, spent the afternoon at the Ames house and in the evening, the newlyweds themselves visited until ten o’clock.

* Lydia Maria Child, The American Frugal Housewife, p. 38