Broiled Tripe Recipe

Simmer a pound of pickled tripe (the honeycomb tripe is best) two or three hours, or until tender, in sufficient milk and water to cover. Drain, wipe dry, and cut into pieces for serving. Dip each piece in melted butter or oil, season with salt and pepper, and broil over a clear fire until well colored. Serve with tomato or Tartare sauce.

Curried Tripe Recipe

Brown an onion, cut into rings, in one fourth a cup of butter; to this add one pound of tripe, prepared as before, and cut in small pieces, also broth to cover nearly and simmer until tender. Mix one tablespoonful of flour with one tablespoonful of curry powder; dilute with half a cup of cream, and, when smooth, stir into the tripe and cook about ten minutes, stirring often. Turn on to a hot dish and garnish with croutons of fried bread.

Tripe Poulette Style Recipe

Sauté an onion, chopped fine, in one fourth a cup of butter. When well colored add one pound of tripe, cut in small squares, season with half a teaspoonful, each, of salt and paprika, and sauté until the mixture has evaporated; add one fourth a cup of flour, and, when this is absorbed by the butter, gradually a scant pint of stock, with a sprig of parsley, or a grating of nutmeg. Boil three or four minutes, then simmer until the tripe is tender. Beat one tablespoonful of butter to a cream, add the yolks of two eggs and one tablespoonful of lemon juice and stir into the mixture without allowing it to come to a boil. Serve at once.