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Stewed Tripe

From Lady Harriet St. Clair's Dainty Dishes.

Select two pounds of double tripe well cleaned and blanched, cut in pieces of rather less than a quarter of a pound each, put in a clean stew-pan with a pint of milk and one of water, two teaspoonfuls of salt, one of pepper, eight middle-sized onions carefully peeled; set it on to boil, which it should do at first rather fast, then simmer till done, which will be in rather more than half an hour Put it into a deep dish or tureen and serve with the milk and onions.