The New hampshire grandfather of a kid I grew up with had a slice of hot apple pie with cheddar, topped with creamed tripe, for breakfast every day of his adult life. This was his recipe:
One tablespoon of butter, one egg yolk, one scant tablespoon of flour, salt and pepper to season, half cup of milk, three-fourths pound tripe. Parboil the tripe. When cool, salt to taste and chop in small pieces. Cook flour and butter in double boiler; add milk and beaten egg yolk and stir slowly into butter and flour, add seasoning and tripe. Cook about three minutes and serve on apple pie with a slice of cheddar cheese.