1 lb honeycomb tripe
3/4 cp sliced oinions
1 green pepper, shredded
1 (No. 2 can) tomatoes
4 whole cloves
1 bay leaf
2 tbsp butter or vegetable fat
2 1/2 tbsp flour
1 - Wash the tripe; and parboil 20 mintues; drain and cut into small pieces.
2 - Combine with onions, green pepper, tomatoes, cloves, bay leaf, and 2 cps boiling water
3 - Cover and simmer over low heat for 2 hours, adding water if necessary to keep from sticking.
4 - Season to taste with salt and pepper; and thicken with flour and butter rubbed to a smooth paste.
5 - Serve in a border of pan fried potatoes or seasoned rice.