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Tripe and Onions 
- economical and digestible, a traditional dish long popular, particularly in in the Northern counties.

1 lb. tripe
1 lb. onions
1 pint milk
¼ teaspoon salt
Black pepper to taste

Serves 4

 Cut the tripe into small strips about 2 inches long.  Slice the onions.  Put the tripe and onions into a stewpan with a tight fitting lid, or into a casserole, together with the milk and seasoning.  Cook slowly for 3 hours until the tripe is thoroughly soft.  Remove the tripe from the liquid on to a warm dish and then thicken the gravy with a little cornflour.  Serve the tripe garnished with chopped parsley and with the thickened gravy, accompanied by potatoes that have been mashed with a generous amount of butter.

Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd., Sevenoaks, England 
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