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Stewed Tripe with Tomato Sauce

One pound of tripe; one small onion; one pint of tomatoes; two tablespoons of flour; one-half tablespoon of butter; salt and pepper. Tripe as sold in the markets has been cleaned and partly cooked by steaming. Choose the honeycombed portions and the thick section. Wash the tripe carefully, cover with hot water, add the onion, cut in halves, cover the stewpan, and cook slowly for thirty-five minutes. The tripe will then be tender and soft, but long cooking will make it tough and hard. Place the tomatoes in a separate stewpan, cook them for ten minutes, strain through a flour sieve, and return to the pan. Wet the flour smooth in one-fourth cup of cold water, and when the strained tomatoes are boiling, add it, stirring all the time. This will thicken the liquid to a cream. Lastly, add salt and pepper to taste, and the butter. This sauce should be made while the tripe is cooking, and should be in readiness. When the tripe is cooked, drain well, place on a hot plate, and cut into slender strips. Then drain again, pressing the tripe gently between the back of a spoon and the plate to remove as much water as possible; and place it in the tomato sauce. Serve as soon as the sauce boils.

TRIPE À LA LYONNAISE-Cut two pounds of tripe into thin strips. Place in a frying-pan one ounce of butter, add a slice of onion and fry until colored. Then turn in the tripe, add a seasoning of salt and pepper and a very little nutmeg. Stir and cook gently until all moisture is absorbed; then add two cups of strained tomatoes. To prepare the tomato, cook it for fifteen minutes in a small pan, then pass it through a fine sieve to remove the seeds. After adding the tomato, cook for five minutes, then turn on a platter, add a sprinkling of chopped parsley and serve.