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Classic tripe & onions

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  • Ingredients

  • 2 lbs (1 kilo) prepared tripe
  • 3-4 Spanish onions6 bacon rinds or a small piece of salt pork or hambay leaf, maceenough milk and water, half and half to cover tripe and onionssalt and freshly ground pepper
  • 2 oz butterscant
  • 2 ozs flour
  • 4 triangular pieces of fried bread.
  • Method

  • Put the well washed tripe with the sliced onions in a lidded casserole with the seasoning, bay leaf, mace and pork or bacon rinds.Cover with milk/water Place in a moderate oven and bring to the boil, then simmer for 45 minsFish out the onions and pass them through a sieve.When the tripe is tender, drain and cut into stripsMake a pint (half litre) of bechamel sauce using the flour and butter and liquid from the tripeMix sauce, tripe and onion and return to the casserole and reheatServe very hot .


Susan Campbell & Caroline Conran Poor Cook

Serving suggestions
Serve with triangles of fried bread. Serves 4.

This is a very traditional English way of cooking tripe