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Irish Tripe

Procure the tripe quite fresh, cut it neatly into pieces two inches broad and four inches long, stew them for an hour in milk and water and a little salt; add onions, and boil them until tender. Put the tripe on a dish, thicken some of the sauce with flour and butter, and mix in a little mustard and the onions, which should be first drained and pressed through a sieve. Make the sauce hot, and serve it poured over the tripe. If liked, a little lemon-juice may be added. Time, an hour to stew tripe alone; about three-quarters of an hour with onions. Probable cost, 8d. per pound.