Tripe And Onions
|Honeycomb tripe||1 1⁄2 Pound (From Beef)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1 Dash|
|Chicken broth||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Toast points||1 Cup (16 tbs)|
In saucepan cover tripe with water.
Bring to a boil.
Reduce heat; cook, covered, till cut surface of tripe has clear, jellylike appearance, about 3 hours.
Drain and dice tripe.
Cook onion in margarine till tender but not brown.
Blend in flour, nutmeg, 1 teaspoon salt, and 1/8 teaspoon pepper.
Add chicken broth and milk all at once.
Cook and stir till mixture is thickened and bubbly.
Add tripe; heat through.
Serve over toast points.
Sprinkle with paprika.