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Tripe, with Tomatoes and Spinach

Take two pounds of boiled tripe cut into pieces ready for serving. Press the contents of a quart tin of tomatoes through a colander into a saucepan; add salt and pepper after the pulp has boiled up; squeeze in the juice of half a lemon, and add a Spanish onion, first chopped very small and scalded. Boil for ten minutes. Then thicken with an ounce of flour and butter, lay in the tripe, and in a quarter of an hour or so serve it, with some plainly-cooked spinach in little heaps round the dish. A poached egg may be laid upon each bed of spinach, with little rolls of fried bacon in between each bed. Probable cost, 2s. 4d.