Tripe and Onions

1. 1

   In a pot large enough to fit all the ingredients place the milk, onions, and mace.

2. 2

   Bring to a boil, reduce to a simmer, and cook for 20 minutes.

3. 3

   Then add the tripe and season cautiously with salt and pepper (you can add more later).

4. 4

   Bring up to a gentle boil, reduce again to a simmer, and cook for a further 45 minutes to 1 hour, checking the tripes giving qualities with a sharp knife.

5. 5

   Be careful, as if cooked too long tripe will just melt away.

6. 6

   Now, in another pan, melt the butter and add the flour.

7. 7

   Cook this, stirring to avoid browning, until it smells biscuity.

8. 8

   Continue stirring vigorously (a whisk might be useful here) and add a couple of ladles of the liquor from the tripe pot.

9. 9

   Once thoroughly mixed and smooth, return this mixture to the tripe.

10. 10

    Stir in thoroughly and simmer for a further 15 minutes to allow the dish to thicken slightly.

11. 11

    Adjust the seasoning to taste and serve hot, using a slotted spoon, with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.