• 1½ lb. (¾ k.) tripe, dressed
• 1 ¼ pints (7½ dl.) milk
• 3 large onions
• seasoning
• a little flour

Take the dressed tripe and cut it into square pieces, place it in a saucepan, cover with cold water, bring to the boil, and throw away the water. Add to the tripe 1 pint (6 dl.) of milk and ½ pint (3 dl.) of water, 3 finely sliced onions, salt and pepper. Simmer for 3 hours, then thicken with a tablespoonful of flour mixed in a little milk and strained into the pot. Re-boil, add extra seasoning, if desired. Serve very hot.