Lyonnaise Tripe Recipe

Instructions

1. Clean and boil a fresh honeycomb tripe, then cut into strips about two and a half inches long and half an inch wide sufficient to make two cups.
2. Put in a pan in the oven for a few minutes to draw out the water, then drain.
3. Melt a tablespoon of butter, add a teaspoon of finely chopped onion, cook to a delicate brown and add the tripe, a teaspoon of finely minced parsley, a teaspoon of vinegar and salt and pepper to taste.
4. Simmer five minutes and serve plain or on toast.