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Simple Tripe Lyonnaise Cooking Recipe

Below is the quick and easy cooking recipe for Tripe Lyonnaise.

Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of chopped onion in a pan, and fry to a delicate brown. Add the tripe, a teaspoonful of chopped parsley, one of strong vinegar, salt, and cayenne; stir the pan to prevent burning. When done, cover the bottom of a hot dish with tomato sauce, add the contents of the pan to it, and serve the Tripe Lyonnaise.

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