Baked Tripe
Cut honeycomb tripe into pieces about the size of a griddlecake. Spread each piece with a little bread and onion stuffing. Roll each and secure with a couple of wooden toothpicks. Dredge with flour and brush over with melted butter. Place in a dripping-pan and bake for a half hour, basting frequently with hot water in which has been melted a tablespoon of butter and which has been seasoned with salt, pepper and a little paprika. Squeeze a little lemon juice over the tripe just before serving.