Curried Tripe

Diced tripe in a cream-curry sauce with fried bread.

Cut the tripe into small pieces. Slice two or three onions, according to size, place them in a stewpan with a lump of butter, and brown them over a quick fire. Put the tripe in with the onions, pour in enough broth to cover it, and stew gently until tender. Put one teaspoonful of flour in a basin with one tablespoonful of curry powder; then stir in slowly one-half teacupful of cream and one teacupful of broth. When quite smooth stir the curry in with the tripe, and boil it for a few minutes longer, until thickened, stirring now and then. When cooked, turn the tripe onto a hot dish, garnish with croutons of fried bread, and serve.