Tripe, Poulette Style

Fried squares of tripe simmered in gravy.

Put a large chopped onion into a saucepan with a little butter and fry to a good yellow color; add one pound of tripe cut into squares, season well with salt and pepper and fry it until the moisture of the tripe is reduced, dredge over two tablespoonfuls of flour and add gradually sufficient rich broth to moisten. Stir well until the liquor boils, then add a bunch of parsley, boil for two or three minutes, remove the saucepan to the side of the fire and simmer gently for twenty-five minutes. Remove the pieces of tripe, place them on a dish and keep warm. Reduce the liquor, thicken it with yolks of eggs, pour it over the tripe and serve. A small quantity of butter, chopped parsley, lemon juice, grated nutmeg, etc., may be mixed with the liquor.