Tripe, Lyonnese

Fried squares of tripe and onions seasoned with cayenne and lemon.

Wash thoroughly one and one-half pounds of tripe, boil it until tender in water, cut it up into pieces about one and one-half inches long and one inch wide, sprinkle over them a seasoning of salt, pepper and flour, put them into fryingpan with boiling lard, and fry for five or six minutes. Remove them and drain on a sieve. Put two or three onions, cut up into slices in a fryingpan with a small quantity of oil, butter and a clove of garlic, and cook them until they are well colored; then add the tripe, sprinkle over a little cayenne, toss the pan over the fire until the onions are cooked, take out the garlic, add a small quantity of chopped parsley, take the pan off the fire, squeeze in the juice of two lemons, turn the whole out onto a dish, and serve.