Broiled Tripe

Parboiled tripe brushed with butter and browned over a high heat.

Wash well a piece of tripe, place it in a saucepan with sufficient milk and water to cover it, and boil it for twenty or twenty-five minutes. Take it out, drain it, cut it up into pieces, brush them over with warm butter, sprinkle over salt and pepper to taste, place them on a gridiron over a clear fire, and broil until well browned. Place them on a napkin spread over a dish, and serve.