1 lb. tripe
1 pt. (2 c.) milk
2 tbsp. corn flour (cornstarch)
Bread crumbs
1 lb. onions
2 slices lean ham or bacon
2 tbsp. chopped parsley
Salt & pepper

Tripe is usually sold 'dressed', but cooks much more quickly if brought to the boil 2 or 3 times in fresh cold water before cooking. After the tripe is prepared, then cut into 2 inch pieces, together with the ham. Peel and slice the onions and combine with the tripe, ham, and milk. Season well, cover, and simmer gently for about 2 hours or cook in a slow oven for the same amount of time. Dissolve the corn flour in a tablespoon of water, add, and let it boil up, stirring all the time. Add the parsley 5 minutes before serving, sprinkle the bread crumbs on top and brown gently under the grill.