Stewed Tripe

Tripe simmered in milk gravy.

Wash thoroughly one pound of tripe, boil it until tender and then drain it. Put two tablespoonfuls of butter into a stewpan with two tablespoonfuls of flour, and stir over the fire until well mixed; then pour in by degrees one pint of milk and keep on stirring until boiling. Put the tripe in the sauce, season to taste with pepper and salt and boil it gently for fifteen minutes or so. Turn the tripe and sauce onto a hot dish, garnish with croutons of fried bread or sippets of toast, and serve.