Broiled Tripe with Tartar Sauce

Squares of tripe broiled with minced onion and parsley and served with tartar sauce.

Put two pounds of tripe cut up into large squares into a basin, sprinkle them with salt, pepper, or cayenne, add two tablespoonfuls of minced onion and a small quantity of chopped parsley, pour over some oil, and allow the whole to remain for an hour. Take them out singly, roll them in oil, cover with breadcrumbs, put them on a gridiron over a bright fire, and broil them for twenty minutes or so. When done, put them on a dish, and serve with tartar sauce, either poured around or served in a sauceboat.