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Tripe & Pies

Shanna's Lyonnaise Tripe

To prepare this Lyonnaise Tripe Recipe, first clean and boil a fresh honeycomb tripe, then cut into strips about two and a half inches long and half an inch wide sufficient to make two cups. Put in a pan in the oven for a few minutes to draw out the water, then drain. Melt a tablespoon of butter, add a teaspoon of finely chopped onion, cook to a delicate brown and add the tripe, a teaspoon of finely minced parsley, a teaspoon of vinegar and salt and pepper to taste. Simmer five minutes and serve plain or on toast.

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