Cut tripe into strips or squares.
Blanch by putting into cold water and bringing to the boil and simmering for a couple of minutes.
Drain off this water, and add enough fresh to cover the tripe.
Squeeze in the juice of the lemon.
Simmer gently for an hour.
Make a cheese sauce with melted butter, thickened with flour, the milk and seasoning.
Add the grated cheese to this, stirring well.
Lift the tripe from the water, place it in a hot dish and pour the cheese sauce over it.
Sprinkle with chopped chives, parsley or paprika.