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Tripe, German Mode of Preparing

Take a sufficient quantity of tripe, blanch and boil it till tender; then cut two or three onions small, and steam them till they are soft in a good piece of butter. Mix a thickening of milk and flour or milk and bread-crumbs to make a thick sauce. Add a sprig of marjoram, a little nutmeg, some white pepper, salt, and some chopped parsley. Stir the preparation till it boils thick and smooth. Cut the tripe into long narrow strips, and simmer it a short time in the sauce.