Job Description:

• 1) Tends equipment that cooks tripe to tenderize it preparatory to further processing: Dumps tripe into scalding vat to remove outer skin.

• 2) Turns valve to admit water and steam into cooking vat and transfers tripe into vat by hand or using pitchfork.

• 3) Observes gauge and regulates valves to maintain specified temperature in vat.

• 4) Removes cooked tripe from vat after specified length of time and places it in trays or on racks for chilling.

• 5) May cook tongue.