1 lb. tripe
1 onion
2 tablespoons flour
1 teaspoon salt
1 1/2 cups cooked spinach
2 oz. butter
1 cup beefstock
1/2 teaspoon paprika

Prepare tripe for cooking by cleaning and removing any loose skin.  Start in cold water, bring to boiling point, drain, add boiling salted water and simmer gently about 4 hours until tender.  Cut tripe into very thin shreds, and then cut these into inch long pieces.  Simmer onions in butter until soft.  Add tripe and let it heat through, being careful not to burn, blend in four, add stock and seasonings.  Place mixture in individual dishes, cover with 1 inch blanket of spinach and serve.