Required : One pound of tripe. Three good-sized onions. One pint of milk.

Three-quarters of an ounce of flour. Salt and pepper. Toast or fried bread.

Wash the tripe, then put it into a saucepan of cold water; bring it to the boil, and continue boiling it for two or three minutes ; then throw away the water. Scrape all the fat from the tripe, and cut the latter into neat pieces about two inches long and one and a half wide.

Peel the onions, slice them thin, and put them into the saucepan with the tripe and milk. Let these simmer very gently for two hours or until you can easily stick a skewer into the tripe. Next mix the flour to a paste with a little milk ; then stir this gradually into the pan and let it boil till it thickens and the flour is cooked ; then season it to taste with pepper and salt.

Serve the tripe very hot with fried or toasted bread round the dish.

Note. Take care that the milk does not boil before the flour is added, as sometimes the tripe will cause the milk to curdle.

Cost, 1s.