Wash the tripe, dry it, and cut into small pieces. Put it into a large saucepan with the milk and add water until the tripe is well covered. Add the sliced onion and parsley and simmer for forty five minutes. Then knead the butter and flour together and stir them in. Season with salt & pepper and the nutmeg, if you like the flavour. Simmer for another hour and serve very hot.
