Curried Tripe

Ingredients

• 1 lb tripe
• ½ lb Patna rice
• 1 onion
• 1 oz flour
• 2 teaspoons curry powder
• ½ oz dripping
• water

Directions

1. Place the tripe in a saucepan of cold water and bring to a boil. Remove it immediately; this is called blanching.

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

3. Cut the tripe into small pieces.

4. In a saucepan, lay the tripe pieces and cover them with cold water.

5. Peel the onion and cut it partially through. Add it to the saucepan with the tripe.

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 saucepan from the heat and place it on a paper on the table.

9. Using a fork, take the tripe pieces out and place them on a dish.

10. In a small saucepan, combine the flour, curry powder, and dripping, mixing well with a wooden spoon.

11. Add enough cold water to make a stiff paste.

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

13. Heat the mixture, stirring until it boils and thickens, ensuring it doesn't get lumpy.