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This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To prepare pigs' tripe. Take pigs' tripe and roast it on a grid. Then cut it in small pieces and put them in a pot. And take onion which has been cut up very small and put it to boil. When it is boiled put it in the pot where the tripe is. Then take cinnamon, ginger, cloves and grains of paradise, and saffron to give it a good colour. You shall mix these spices with vinegar then put it all to boil together; also add some salt.