Cut two large onions into very small dice, which put into a stewpan, with two ounces of butter, and stir over the fire until brown, when well mix in a tablespoonful of curry powder and half that quantity of paste; add a pint of broth, and two pounds of double tripe cut into strips; let the whole stew very slowly one hour, keeping it well skimmed, when dress it upon a dish, and serve with rice separately.