{"id":709,"date":"2015-02-15T10:55:25","date_gmt":"2015-02-15T09:55:25","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=709"},"modified":"2015-02-15T10:55:25","modified_gmt":"2015-02-15T09:55:25","slug":"tripe-onions","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/tripe-onions\/","title":{"rendered":"Tripe & Onions"},"content":{"rendered":"

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.<\/p>\n

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.
\nTripe is usually sold\u00a0cleaned and parboiled. (AKA white tripe). Undressed tripe is green tripe, and usually only tackled by a butcher (who cleans it and par boils it)<\/p>\n

1 lb dressed white tripe
\n1 pint full\u00a0milk
\n3 medium onions, \u00a0sliced in 1\/2 moons
\npinch of grated nutmeg
\n1 bay leaf (optional)
\nsalt and pepper to season
\n1 oz butter
\n3 tbsp plain flour
\nchopped fresh parsley, to garnish<\/p>\n

In a saucepan\u00a0cover the tripe with cold water, bring to the boil for \u00a0couple of minutes then drain and rinse under running cold water. Cut the tripe into 1 inch pieces.<\/p>\n

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.<\/p>\n

\u00a0In a pan, make a white sauce with the butter, flour and milk stock. (melt the butter, add the flour, and stir till the roux is thick, add a little milk at a time, and cook out till smooth and thick. repeat till you have a sauce of the right consistency)<\/span><\/div>\n
<\/div>\n
Add the cooked tripe and onions back to the sauce and serve. parsley on top for a spot of decoration.<\/div>\n
\u00a0<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[3],"tags":[46,195],"class_list":["post-709","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-traditional","tag-tripe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t