Tripe and Onions


Tripe and Onions


  • 450g (1 lb) dressed tripe, washed
  • 3 medium onions, sliced
  • 600 milliliters (1 pint) milk
  • A pinch of grated nutmeg
  • 1 bay leaf (optional)
  • 25g (1 oz) butter
  • 3 tbsp plain flour
  • Chopped fresh parsley for garnish


Serves 4. Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 2.5 cm (1 inch) pieces. Put the tripe, onions, milk, nutmeg and bay leaf (if using) in the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml (1 pint). Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and onions and reheat. Serve sprinkled with parsley.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window