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Broiled Tripe with Tartar Sauce

Put two pounds of tripe cut up into large squares into a basin, sprinkle them with salt, pepper, or cayenne, add two tablespoonfuls of minced onion and a small quantity of chopped parsley, pour over some oil, and allow the whole to remain for an hour. Take them out singly, roll them in oil, cover with breadcrumbs, put them on a gridiron over a bright fire, and broil them for twenty minutes or so. When done, put them on a dish, and serve with tartar sauce, either poured around or served in a sauceboat. Tripe, Creole Style Cut one and one-half pounds of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half of a green pepper, also chopped. Brown them slightly for six minutes, then transfer them to a saucepan with one chopped tomato and one-half pint of Spanish sauce, and season with one pinch of salt and half a pinch of pepper, adding a garnished bouquet, also a crushed clove of garlic. Cook for ten minutes, and serve with one teaspoonful of chopped parsley sprinkled over.