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Broiled Honeycomb Tripe

Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with maître d'hôtel butter.

Tripe Ragoût Wash one pound of tripe and cut in two-inch strips for serving. Sauté in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnished with toast points.