Stewed Tripe

Select two pounds of double tripe well cleaned and blanched, cut in pieces of rather less than a quarter of a pound each; put in a clean stew-pan with a pint of milk and one of water, two teaspoonfuls of salt, one of pepper, eight middle-sized onions carefully peeled. Set it on to boil, which it should do at first rather fast, then simmer till done, which will be in rather more than half an hour. Put it into a deep dish or tureen, and serve with the milk and onions.

Tripe A La Lyonnaise

When any cold tripe remains, cut it in thin slices about an inch square and wipe it very dry. Mince two onions, put some butter (in the proportion of three ounces to a pound of tripe) into a frying-pan with the onions; when they are about half done put in the tripe and let all fry for about ten minutes, season with pepper and salt, and three table-spoonfuls of vinegar to each pound of tripe. Serve very hot. This is a favourite dish in Lyons, both with the "gourmet" and the "gourmand."

Gratin Of Tripe

Cut each half pound, previously boiled, in four pieces. Stew it slowly in a pint of bechamel, in which you have mixed two teaspoonfuls of curry paste or powder, for half an hour. Add the yolks of two eggs, mix and stir quickly; place it in the dish it is to be served on, strew it with bread-crumbs. Stick a few bits of butter on the top, and place it for a minute or two in the oven. Pass a salamander over the top, and serve.