Tripe With Cream Sauce
Thick honeycomb tripe, 2 tablespoonfuls butter, 1/2 teaspoonful onion (minced fine), 1/2 pint cream, flour. Cut boiled tripe into strips about inch wide by 3 inches long. Put into chafing dish butter and onions. When these are hot lay in the tripe, first dredging each slice well in flour. Cook until brown, turning often. Take it out, add to the butter in pan cream, into which has been stirred 1/2 tablespoon flour. Cook, stirring all the time, until you have a smooth, thick sauce. Return tripe to it and serve.
