Cut up the tripe into bite-size pieces. Put into a pan with milk and onions. Bring to a slow simmer and cook for about an hour.
Put the flour into a cup and blend with some cold milk till smooth. Add some hot cooking liquor and mix in. Add to cooked tripe. Simmer till thick. Season and serve either with or on hot buttered toast.
© 1990 Catherine Brown. All rights reserved.