Tripe can be cooked in various ways, but by far the best is the above - viz., stewed and served with onion sauce.

Tripe can be boiled till tender, and then warmed in curry sauce. (See Curry Sauce).

Tripe can also be boiled till tender, allowed to get cold, and it can then be floured and fried, and served with fried onion.

Tripe can be baked in a dish with some onions cut up, and partially fried. Time to bake, two hours. The dish must be filled up with water or milk, which must be carefully skimmed before serving.

Tripe can also be stewed in good stock, with mushrooms and chopped parsley; this can be thickened with white thickening. Time to stew, two hours. Season with pepper and salt, and bay-leaf.

N.B. - The time for cooking tripe varies according to the state of preparation it is in when bought. Sometimes it requires little more than warming up.

Boiled Tripe

It is almost needless to say that tripe must be thoroughly cleansed. It is often an improvement to soak tripe for two or three hours in milk, but it is not essential. Stew it gently in a little milk, and some onion sliced up in it. When both are tender, thicken it with white thickening. (See No. 12.) The tripe should be cut into strips before boiling - three or four inches long, and two wide.