Ingredients. - One pound of tripe. One-quarter of a pound of rice. One onion. Flour, sugar, and curry-powder.

Time required, about three hours.

To make a Curry of Tripe;

1. Put one pound of tripe in a saucepan of cold water, and let it boil. Take it at once out of the water.

N. B. - This is called " blanching."

2. After the tripe is blanched, scrape it with a knife, and thoroughly cleanse it.

3. Cut the tripe up into small pieces.

4. Take a saucepan and lay the pieces of tripe in it, and pour in enough cold water to cover it.

5. Take a small onion and peel it, and cut it partially through.

6. Put the onion into the saucepan of tripe.

7. Put the saucepan on the fire, and, when it boils, remove it to the side of the fire, and let it simmer for not less than two hours and a half

8. After that time, try the tripe with a fork, and if it is sufficiently cooked, it will be very tender.

9. Take the saucepan off the fire, and stand it on a piece of paper on the table.

10. Take out the pieces of tripe with a fork, and put them on a dish.

11. Take a small saucepan, and put in it one ounce of flour, one dessertspoonful of curry-powder, and half an ounce of dripping, and mix them all well together with a wooden spoon.

12. Add enough cold water to make the above into a stiff paste.

13. Now pour in half a pint of the liquor in which the tripe was boiled.

14. Put the saucepan on the fire, and stir the mixture well until it boils and thickens. Do not let it get lumpy.

15. Stir in a quarter of a teaspoonful of brown sugar, and salt according to taste. Now stand the saucepan aside to get cool.

16. Take the onion which was boiled with the tripe, and cut it in shreds, and add it to the sauce.

17. "When the sauce is a little cool, put in the pieces of tripe, and let them just warm through.

18. Take a dish and warm it, and pour the tripe and sauce on it, keeping it as much in the centre of the dish as possible.

19. Take a teacupful of rice, wash it well in two or three waters, and put it in a saucepan full of boiling water. Be sure the water is boiling. Add to it a salt-spoonful of salt.

N. B. - Rice should be boiled in plenty of water.

20. Let it boil from a quarter of an hour to twenty minutes. After that time, feel the rice, to see if it is soft.

21. When the rice is sufficiently cooked, strain it off, and pour cold water over it.

22. Then put the rice back into the empty saucepan, and stand the saucepan by the side of the fire, to dry the rice. The lid should be only half on the saucepan.

23. When the rice is quite dry, take it out of the saucepan, and arrange it round the tripe.