Boiled Tripe

Procure any given quantity, say two pounds, of clean dressed fat tripe; cut it in pieces of about three inches square, and boil these in a stewpan with eight onions, three pints of milk, a tablespoonful of salt and twenty-four peppercorns; the tripe, &c, must boil gently for an hour, and when about to send to table, remove all grease from the surface, and serve altogether in a soup-tureen or deep dish, with onion sauce, separately.