Tripe Lyonnaise

Have some fresh tripe, white and well cooked; cut it into strips two inches long by a quarter of an inch wide; mince four ounces of white onions, fry them slowly in a pan with half oil and half butter, in the meanwhile frying the tripe in another pan; when the contents of both have attained a nice color, mix them together and continue frying for ten minutes, tossing them constantly, when brown, season with salt, pepper, lemon juice or good vinegar and chopped parsley. Drain off the butter well and serve on a very hot dish.