• 1½ lb. tripe
• ½ pt. milk
• 1 teasp.

Blanch the tripe and cut into 3-in. squares. Put in a saucepan with the milk, ½ pt. water and the salt; bring to the boil. Peel and slice the onions finely. Add them to the tripe and simmer very slowly for 2 hr. Mix the flour to a smooth paste with a little cold milk and add to the pan. Stir with