Wash it well in warm water, and trim it nicely, taking off all the
fat. Cut it into small pieces, and put it on to boil five hours
before dinner, in water enough to cover it very well. After it has
boiled four hours, pour off the water, season the tripe with
pepper and salt, and put it into a pot with milk and water mixed
in equal quantities. Boil it an hour in the milk and water.
Boil in a sauce-pan ten or a dozen onions. When they are quite
soft, drain them in a cullender, and mash them. Wipe out your
sauce-pan and put them on again, with a bit of butter rolled in
flour, and a wine-glass of cream or milk. Let them boil up, and
add them to the tripe just before you send it to table. Eat it
with pepper, vinegar, and mustard.