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Tripe

TRIPE A LA LYONNAISE (LYONS FASHION).

When any cold tripe remains, cut it in thin slices about an inch square, and wipe it very dry. Mince two onions, put some butter (in the proportion of 3 oz to 1 lb. of tripe) into a frying-pan with the onions; when they are about half done put in the tripe, and let all fry for about ten minutes; season with pepper and salt, and three tablespoonfuls of vinegar to each pound of tripe, Serve very hot.