Tripe and Onions

A traditional, warming dish from the North of England, Tripe and Onions is best served in a tureen accompanied by a dish of boiled potatoes so that the diners may help themselves.

1 ½ lb. prepared tripe, cut into small pieces

4 medium-sized onions, sliced

1-J- pints milk

1 teaspoon salt

1½ oz. butter

3 tablespoons flour

1 teaspoon black pepper

1 teaspoon grated nutmeg

1 tablespoon finely chopped fresh parsley

Place the tripe, onions, milk and salt in a large saucepan and place the pan over moderate heat. Bring the liquid to the boil, stirring frequently. Cover the pan, reduce the heat to low and simmer the mixture, stirring occasionally, for 1 hour or until the tripe is tender when pierced with the point of a sharp knife.

Remove the pan from the heat and drain the mixture through a large, fine wire strainer into a medium-sized bowl. Transfer the tripe and onions to another bowl and reserve the drained liquid. Set aside.

In a large saucepan, melt the butter over moderate heat. When the foam subsides, remove the pan from the heat and stir in the flour to make a smooth paste. Gradually add the reserved cooking liquid, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for A dish that is warming and sustaining, Tripe and Beans is a mixture of tripe, haricot beans, bacon and tomatoes simmered in chicken stock. minutes or until the liquid thickens slightly. Stir in the pepper and nutmeg.

Return the tripe and onions to the liquid and cook for a further 5 minutes until the tripe is heated through.

Remove the pan from the heat and pour the tripe and onions into a warmed soup tureen. Sprinkle over the chopped parsley and serve immediately.

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