tina (09/01/82)
1 lb. onions 1/2 pint milk 1 oz. flour 1 pint water, pepper and salt 2 lbs. tripe Blanch the tripe, cut into neat oblong pieces, peel and cut up the onions, put the tripe and onionx in a saucepan, add the water and simmer till tender, about 2 1/2 to 3 hours. Mix the flour and milk together, add to the tripe, and stir till it boils and thickens, season and serve with mashed potatoes. This came out of THE NAUTICAL COOKERY BOOK FOR THE USE OF STEWARDS AND COOKS OF CARGO VESSELS by C. H. Atkinson - printed around 1925. It is a book from England. More recipes to come.