A professional who tends equipment that cooks tripe to tenderize it preparatory to further processing. Respnsibilities include:

• Dumps tripe into scalding vat to remove outer skin.
• Turns valve to admit water and steam into cooking vat and transfers tripe into vat by hand or using pitchfork.
• Observes gauge and regulates valves to maintain specified temperature in vat.
• Removes cooked tripe from vat after specified length of time and places it in trays or on racks for chilling.
• May cook tongue.