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TRIPE (a la Lyonnaise)

When there is any tripe remaining from the previous day, it may be sent to table again prepared as follows. Take a pound of cold boiled tripe, dry it well, and cut it into pieces an inch square. Dissolve two ounces of butter in an omelet-pan, slice a large onion into this, and fry it over a gentle fire until it is tender. Put the pieces of tripe with it, and also a table-spoonful of chopped parsley, a table-spoonful of vinegar, and a little pepper and salt. Heat all gently together for a minute, and serve immediately. Time, five or six minutes to fry the tripe and onions. Probable cost, tripe, 8d. per pound. Sufficient for two or three persons.