Curry of Tripe

Ingredients

• 1 pound of tripe
• ¼ pound of rice
• 1 onion
• 1 ounce of flour
• 2 teaspoons of curry powder
• ½ ounce of dripping (or fat)
• ¼ teaspoon of brown sugar
• Coarse sea salt to taste
• Cold water

Directions

1. Blanch the tripe by boiling it in cold water, then remove it immediately.

2. Scrape the tripe with a knife and cleanse it thoroughly.

3. Cut the tripe into small pieces.

4. Place the tripe pieces in a saucepan and cover with cold water.

5. Peel the onion and cut it partially through, then add it to the saucepan.

6. Bring the saucepan to a boil, then reduce the heat and let it simmer for 2.5 hours.

7. Check the tripe with a fork; it should be very tender when done.

8. Remove the tripe from the saucepan and place it on a dish.

9. In a small saucepan, mix the flour, curry powder, and dripping with a wooden spoon.

10. Add enough cold water to form a stiff paste.

11. Pour in ½ pint of the liquid from boiling the tripe.

12. Heat the mixture, stirring until it boils and thickens without lumps.

13. Stir in the brown sugar and salt to taste, then let it cool.

14. Remove the boiled onion, chop it, and add it to the mixture.