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Stewed Tripe

Melt a large tablespoonful of butter in an iron spider, add one finely-chopped onion, cook slowly until colored, add one tablespoonful of flour and brown it, then stir in gradually one-half of a pint of strong beef stock and as much stewed tomatoes. Add one pound and a half of boiled tripe cut into strips and season well with salt and pepper and a little curry powder. Cover and simmer very gently for ten minutes and it is ready to serve.