Fricasseed Tripe And Onion

Wash the tripe (scrape the underside if necessary) and cut into pieces 1" square. Place in a saucepan cover with cold water, and add salt and peeled onion. Cook gently until tender 20 to 30 minutes with lid on saucepan.

Blend the flour with a little of the milk. Drain liquid off tripe, leaving 2/3 cup in saucepan. Remove the onion, chop and return to saucepan. Add remaining milk, and butter.

When nearly boiling, add blended flour and stir until boiling, then cook for 1 minute. Add chopped parsley. Serve on a hot plate.