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Tripe A La Lyonaise, With Tomatoes

Take two pounds of dressed and boiled tripe; cut into strips about two inches long and put into a saucepan. Drain off the water in which the tripe has been parboiled; chop a small onion fine, and let all stew twentyfive minutes; add a little thickening, and then stir in half a can of good tomatoes. Season with salt and pepper. Very fine.