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LANCASHIRE TRIPE AND ONIONS

LANCASHIRE TRIPE AND ONIONS


450 g dressed tripe, washed

225 g shallots, skinned

568 ml (1 pint) milk

salt and pepper

pinch of grated nutmeg

1 bay leaf (optional)

25 g butter or margarine

45 ml flour

chopped fresh parsley to garnish


  1. Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under running cold water. Cut into 2.5 cm pieces.

  2. Put the tripe, shallots, milk, seasonings and bay leaf into the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml.

  3. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens.

  4. Add the tripe and shallots and reheat. Adjust the seasoning and sprinkle with parsley.
    Serves 4


LANCASHIRE TRIPE AND ONIONS

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