8 lbs. fresh boiled tripe

1 pt. chopped green pepper

2 quarts chopped cabbage 1 pint chopped onion

3 quarts strained tomato 3 tablespoons salt 1 teaspoon paprika 1 pound bacon diced

Wash tripe, boil until tender; cut in inch squares, put in casseroles. Sprinkle with barley flour, using one and one-half cups in all. Parboil cabbage five minutes; drain, chop, and add to tripe. Strain tomatoes, add onion, pepper, salt, and paprika; boil two minutes, and add to tripe. Sprinkle diced bacon over top, and bake in moderate oven one hour.