It has been written in a number of books that Lizzie Borden’s “favorite” dish was tripe. Tripe is nothing more than cow stomach. It has the texture of calimari, i.e. octopus. If you’ve ever had “menudo”, a Mexican dish very common in the Southwestern part of the United States, you’ve had tripe.
Here are more images of various tripe dishes.
Here is a listing of vintage tripe recipes over the past 150 years. I think Lizzie may have liked the broiled tripe, first becoming popular in 1896 or the pepper pot tripe from 1915. I doubt, however, she dined on it accompanied with a little Chianti.
I always thought an occasional nice, big pot of tripe stew for overnight guests at the Lizzie Borden Bed & Breakfast Museum would be a delightful surprise.