Evening Republican, Volume 17, Number 95, Rensselaer, Jasper County, 21 April 1913 — Curried Tripe. [ARTICLE]

Curried Tripe.

Slice two onions, good sized ones, and drop them into a stewpan with two tablespoonfuls of butter and brown them over a quick fire. Then into this put a piece of tripe that has been cut Into small pieces, pour over enough broth to cover and stew until tender. Into a teacupful of brotband half a teacupful of , cream stir slowly a teaspoonful of flour, with the same amount of curry powder, and when smooth stir the mixture in with the tripe and onions, and boll a little longer, or until it has thickened as much as it will. When this Is cooked turn into a hot dish and garnish with croutons.