Tripe a la Tartare

Have some well cooked honey-combed tripe; cut it into two-inch squares, put it in a bowl, seasoning it with salt, pepper, parsley and chopped onion; sprinkle over some oil and lemon juice, and let the tripe macerate in a cool place for one hour. Drain it off, and dip each piece in melted butter and fresh bread-crumbs, then broil them on a slow fire. Dress the tripe on a very hot dish, and serve at the same time, but separately, a sauce-bowl of tartar sauce.