Tripe with Tatties is a traditional Scottish recipe (from Orkney) for a classic dish boiled in milk with onions and finished with potatoes in a gravy made from the milk. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Tripe with Tatties.
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This is a traditional recipe from Falkirk in Scotland.
Ingredients:
500g Bleached Honeycomb Tripe
600ml Milk
3 Medium Onions (roughly chopped)
3 tbsp plain Flour
30g butter or Margarine
1 Bay Leaf
Pinch of Nutmeg
Sprinkle of Parsley
Salt and freshly-ground White Pepper, to taste
6 medium Boiled Potatoes (can be halved or quartered)
Method:
Cut Tripe into bite sized pieces and place in pot of cold salted water. Bring to a boil and cook for 15 minutes then take off the heat and turn the tripe out into a colander to drain. Rinse with cold water.
Transfer the washed tripe into a pan and add the onions, bay leaf, nutmeg and white pepper then pour over just enough milk to cover.
Bring to a boil, reduced heat to medium and cook for about 2 hours or until tripe is tender.
Remove from heat and strain the contents of the pan, reserving the liquid.
Take a clean pan and place over medium heat. Melt the butter then whisk in the flour to form a roux. Gradually beat in the reserved tripe cooking liquid, heating and stirring until it attains a nice gravy-like consistency.
Remove and discard the Bay Leaf, then add tripe and onions to the gravy before adding the boiled potatoes. Sprinkle with parsley then place on medium heat and cook until all the ingredients are warmed through.
Serve in bowls with buttered slices of a nice crusty bread to sop up the gravy
