Tripe and Onions is a traditional English recipe (from Lancashire) for a classic dish of tripe (beef stomach lining) cooked in milk with onions. The full recipe is presented here and I hope you enjoy this classic English dish of: Tripe and Onions.
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Lancashire claims itself to be the home of tripe and onions, a dish of tripe (ox stomach lining) cooked in milk with onions. Smooth tripe comes from the first of a cow's stomachs, and so-called honeycomb tripe is from the second stomach and is considered to be the superior version.
Ingredients:
450g dressed tripe, washed
3 medium onions, peeled and sliced
600ml fresh milk
pinch of freshly-grated nutmeg
1 bayleaf (optional)
1 sprig of thyme (optional)
30g butter
3 tbsp plain flour
salt and freshly-ground black pepper, to taste
fresh parsley, chopped, to garnish
Method:
Place the tripe in a pan, cover with cold water then bring to a boil. Take off the heat, drain in a colander and rinse under cold running water. Cut into 3cm squares then place in a pan along with the onions, milk, nutmeg, balyeaf and thyme (if using). Bring to a boil, reduce to a simmer then cover the pan and cook gently for 2 hours, or until tender.
Strain off the liquid and reserve 600ml. Melt the butter in a pan, scatter the flour over the top then stir to form a smooth roux. Take the pan off the heat then gradually stir in the reserved cooking liquid, whisking constantly. Return to heat and continue to cook gently, stirring constantly until the sauce thickens.
Return the tripe and onions to the pan and allow to heat through. Adjust the seasonings to taste then turn into a serving dish, garnish with the parsley and serve.
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