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Baked Tripe with Potatoes

Cut one pound of tripe into one-inch squares, put them into an earthenware basin with four chopped onions, and one teaspoonful each of pepper and salt, cover with stock or water, place the basin in a slow oven and bake for three hours. Strain off the liquor into a saucepan, skim it, add sufficient flour to thicken and boil it up once. Arrange the tripe and onions in a pie-dish, pour over the liquor and cover the top with mashed potatoes, stand the dish in a hot oven and bake for ten minutes, so as to heat the mass thoroughly and brown the surface. Remove it and serve the dish without delay.