Tripe and Bacon

• 1 lb pre-cooked tripe
• 8 oz bacon rashers
• ½ oz

Fry the bacon slowly so that the fat runs. Put the bacon on a warm dish. Slice the tripe and fry it until golden in the bacon fat. Put the tripe with the bacon on the dish. Sprinkle the flour into the fat and cook for one minute, stirring well. Add the water, sauce, salt and pepper, stirring all the time. When hot and thick, pour over the tripe and bacon.