OK -first the warning. I’ve never made this dish. My mum told me about Grandma (Aunt Nora) making this. She told me the tripe was cooked in milk, and I’ve sniffed round the internet to find a Lancs recipe for Tripe and Onions – for the sake of history rather than gastronomy.
Tripe is a cow’s stomach lining. You can get blanket, honeycomb or thick seam – depending on which stomach it comes from – 1st, 2nd or 3rd respectively.
Tripe is usually sold cleaned and parboiled. (AKA white tripe). Undressed tripe is green tripe, and usually only tackled by a butcher (who cleans it and par boils it)
1 lb dressed white tripe
1 pint full milk
3 medium onions, sliced in 1/2 moons
pinch of grated nutmeg
1 bay leaf (optional)
salt and pepper to season
1 oz butter
3 tbsp plain flour
chopped fresh parsley, to garnish
In a saucepan cover the tripe with cold water, bring to the boil for couple of minutes then drain and rinse under running cold water. Cut the tripe into 1 inch pieces.
In the pan, add the tripe, onions, milk bay and nutmeg and seasoning. Simmer for 2 hrs, or until tender. Strain off and keep 1 pint of ‘stock’ back.