Blanch the onions likewise, then throw the water away, and cut the tripe into neat pieces.

Put them in the milk, with the onions cut in halves, and pepper and salt.

Stew gently for an hour.

Then take out the onions and chop them.

Remove the tripe, and put it on a hot dish.

Make a thickening of flour, and boil it well in the milk, and add the chopped onions.

Dish the tripe in a circle, and pour the milk and onions over.

Tripe may be cooked more economically by substituting water for milk.

Stewed Tripe.