Broiled Tripe, Curry Sauce.
Reading edition
Rub a piece of cold boiled tripe with Antonini Olive Oil; and broil the tripe a delicate brown color on both sides. Put the tripe on a hot dish, cover it with melted butter seasoned with half a teaspoonful of J. P. Smith's Curry Powder, a chopped gherkin, a little salt and the juice of half a lemon.