TRIPE

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TRIPE & ONIONS

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1 1/2 -2 Ib. prepared tripe
4 large onions
salt and pepper
oz. butter
1 pt. milk
I oz. cornflour
chopped parsley

Wash the tripe and cut in small pieces. Peel and slice the onions. Put the tripe, seasoning, and onions in a saucepan and cover with water. Bring to the boil and simmer gently for 2 1/2 hours. Add the butter and most of the milk, keeping a little back to blend with the cornflour. Heat gently and stir in cornflour. Bring to the boil. stirring until thick. Garnish with parsley before serving. ~.^—~ Serves 4

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