Tripes.
Stomacks, Paunches, and Guts of Beasts, are far harder in substance then their flesh, requiring much time ere they can be concocted, deserving scarce the name of meat, because they give so little nourishment, and so much excrement. Yea all tripes and chitterlings made of elder beasts (be they oxen, swine, or deer) though acciden∣tally through sowcing they procure appetite, yet natural∣ly they are foul and unwholsom meat, engendring scabs, itches, and leprosies, and other filthy diseases like them∣selves. Yet the taste of tripes did seem so delicate to the * 1.1Romans, that they often killed oxen for the tripes sake, not caring what became of the flesh; till such time as their licentious appetite was bridled by banishment if any should attempt the like again. But the maws or gyzards of Hens, Capons, Chickens, and Geese especi∣ally, are both tender and pulpy, and are supposed extra∣ordinarily to corroborate the stomack. So likewise the guts of Larks, Woodcocks, and Snites, give no bad