Slice up six onions; fry them with two ounces of butter until browned; then add two ounces of flour, a tablespoonful of Captain White's (Crosse and Black-well's) curry-paste; moisten with a pint of stock, or water; stir over the fire until the sauce boils; then add the pieces of tripe and a little more stock; stew all together gently for an hour; and when done, remove all grease, and serve hot.