Ingredients. - One pound of tripe. Three or four good-sized onions. One pint of milk. Seasoning and flour.

Time required, about two hours and a half.

To cook Tripe in Milk:

1. Put one pound of tripe in a saucepan of cold water, to boil up and blanch. . When it boils, take it off the fire.

2. Then take it out of the water, scrape it, and cleanse it thoroughly.

3. Cut it up in small pieces on a board.

4. Peel three or four good-sized onions, and cut them partially through.

5. Put the tripe and onions into the saucepan, with one pint of milk.

6. Put the saucepan on the fire to boil.

7. When it boils, move it to the side of the fire, and let it simmer for not less than two hours.

8. Then try it with a fork, and, if 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 the onions out of the saucepan, and put them on a board and chop them fine.

11. Take the tripe out of the saucepan, and arrange it on a warm dish.

12. Stand the dish near the fire, to keep warm.

13. Take a dessertspoonful of flour, and mix it to a smooth paste with cold milk.

14. Stir, by degrees, the paste into the hot milk, and let it boil and thicken.

15. Now stir the onion into the milk, and let it warm through.

16. Season the onion-sauce according to taste, and pour it over the tripe.