Curried Tripe and Onions.

Cut into slices three Bermuda or white onions; fry a delicate brown with three tablespoonfuls of Antonini Olive Oil, strew over the onion a teaspoonful of J. P. Smith's Curry Powder, add half a pound of cold boiled tripe, cover the dish and shake the pan to prevent burning; when the onion is cooked serve.