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Tripe and Onions

ingredients

serves 4-6.
1 1/2 lb (675g) tripe
2 3/4 cups (21 fl oz) 600 ml milk
1 level tsp salt
1 bayleaf
1 lb (450g) onions, quartered

for the sauce

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
2 tsp chopped parsley

method

1. Cut the tripe into 1 1/2 in. (3.5cm) squares. Place it in a large saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain.

2. Add to the saucepan the milk, salt and bayleaf and simmer for 1 1/4 hours.

3. Add the onions and continue cooking for a further 45 minutes.

4. To make the sauce:

5. Melt the butter in a saucepan, stir in the flour and cook for 1 minute.

6. Drain the milk from the tripe and gradually stir it into the pan. Bring to the boil, stirring until thickened.

7. Stir in the parsley and season well with pepper.

8. Remove the bayleaf from the tripe. Stir the tripe and onions into the sauce and heat through until piping hot.

9. Taste and check seasoning. Turn into a warm serving dish and serve immediately.

What did you think?

62 people have helped to review this recipe. Thankyou!

Tripe & Onions Recipe
posted by Steve @ 04:53AM, 10/05/08
This is the classic English Recipe. Perfect invalid food as it is very easy to digest.
Tripe and onions
posted by alan scotland @ 07:53PM, 1/30/09
Try adding a tin of mushroom soup near the end of cooking time lovely
Wiley
posted by Wiley @ 08:35PM, 9/30/10
I wanted to do the traditional recipe and evaluate it..for me, much too bland (I'm a supertaster) so I added fish sauce, hot sauce, celery salt and extra pepper--then it was awesome!
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