Tripe and Onions

Tripe stewed with onions in a milk gravy.

Put one pound of tripe into a saucepan with four large onions cut into slices, sprinkle over one teaspoonful of salt and a small quantity of pepper, and pour over one pint of water, place the saucepan on the fire and boil for about twenty-five minutes, or until the tripe is tender. Take out the tripe and onions, skim the fat off the liquor, reduce it to half its original quantity, add a thickening of milk and flour, and boil for a minute or two; replace the tripe and onions, simmer at the side of the fire for fifteen minutes, turn the whole out onto a dish and serve hot.