Fry six sliced onions brown with some butter, and place this with the pieces of tripe in an earthen pot or pan (having a lid); shake a good tablespoonful of flour over the tripe; add a tablespoonful of Indian Chutnee, a pint of cyder, and salt to season; place the lid on the pan, and set it in a moderately-heated oven to bake for about an hour and a quarter, and when done, remove the grease from the surface. Serve the tripe in the pan it has been baked in, with a clean napkin pinned round it.