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Tripe, Boiled

Take two pounds of perfectly clean dressed tripe. If there be time, soak it in milk for some hours before boiling, and if it should happen that the milk turns sour, the acidity which the tripe will thus acquire will improve it rather than otherwise. If the tripe cannot be soaked, wash it in cold water, then cut it into pieces about three inches long and two broad. Put these into a saucepan, and cover with equal parts of cold milk and water. Let them boil, then add eight moderate-sized white onions, a table-spoonful of salt, and half a tea-spoonful of peppercorns. Cover the pan closely, and simmer the trip gently until tender. Lift out the onions, mince them finely, and press them through a coarse sieve. Mix with them as much melted butter made with milk instead of water as will make a thick sauce, and serve the tripe on a hot dish with the sauce poured over it, or, if preferred, the sauce may be served separately in a tureen. Some cooks flovour the sauce with mustard and a little vinegar. Time to boil, about two hours. Probable cost, tripe, 8d. per pound. Sufficient for five or six persons.