Put two pounds of tripe and four calves’ feet into the SOUP-pot and cover them with cold water; add a red pepper, and boil closely until the calves’ feet are boiled very tender; take out the meat, skim the liquid, stir it, cut the tripe into small pieces, and put it back into the liquid; if there is not enough liquid, add boiling water; add half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sliced POTATOES, salt. When the vegetables have boiled until almost tender, add a piece of butter rolled in flour, drop in some egg balls, and boil fifteen minutes more. Take up and serve hot.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)