The feet may be used in place of the head for mock-turtle soup, and in place of the knuckle in making pepper pot.

TRIPE FRIED IN BATTER

Cut the tripe into pieces the size of an oyster and then season and dip in a batter.  Fry until golden brown in hot fat and then serve with Hollandaise sauce.

THE BATTER

Break one egg in a cup and fill with milk.  Place in a bowl and add

  One and one-quarter cups of flour,
  One teaspoon of salt,
  One-half teaspoon of pepper.

Beat well to free from lumps.

CREOLE TRIPE

Mince four onions fine and then place in a saucepan, four tablespoonfuls of shortening; add the onions and cook until soft, but not brown.  Now add four tablespoonfuls of flour.  Stir to blend well and then add: 

  Two cups of strained tomatoes,
  One green pepper, minced fine,
  One-half pound of prepared mushrooms,
  One pound of tripe cut into inch blocks.

Cook gently for twenty minutes and then season and serve.

PICKLED TRIPE

Cut the prepared tripe in strips one inch wide and two inches long and then place in a china bowl and add

  Four onions cut in rings and parboiled,
  Two bay leaves,
  One dozen cloves,
  Half-dozen allspice

and sufficient vinegar to cover.  Let stand two days before using.

TURTLE AND SNAPPER

Lay the turtle on its back and cut off the head.  Let turtle bleed for twenty minutes.  Separate the body from the shell and remove the entrails.  Carefully separate the liver and heart.  Now, with a sharp knife, remove the meat from the shell and lay in boiling water for two minutes.  Drain.  Rub the legs and all flesh containing the outer skin until the skin is removed, with a coarse towel.  Now, with a cleaver, chop the shell into five pieces and place in scalding water for five minutes.  Remove from hot water.  Use the knife to peel off the skin and bristle from the shell.  Now lay the meat and shell in cold water for one and one-half hours.  You now have white and green turtle meat ready to cook.

TO COOK

Put the meat and shell in a large preserving kettle with sufficient cold water to cover, adding

  One pint jar of stewed tomatoes,
  One stalk of celery,
  One bunch of potherbs,
  One bunch of parsley,
  Three cloves,
  Four allspice,
  Four large onions,
  Two bay leaves,
  One medium-sized carrot,
  Rind of one-half lemon,
  Three tablespoons of Worcestershire sauce.

Tie the spices and vegetables in a piece of cheese-cloth and bring to a boil.  Cook slowly until the meat is tender and then remove the white meat.  Cook the green meat, most of which is in the shell, until it is tender.  Place the meat, when tender, in cold water to blanch.  Use the liquid for soup.  Strain and add part of the turtle meat, hard-boiled egg, grated lemon rind and juice of lemon.  Prepare the snapper same as green turtle.  Only bleed snapper ten minutes.