I remember as a lad being sent to the local butcher's shop by my mother to buy tripe for my dad's dinner.I hated the feel of it in the bag,moving and slithering like the blob ! a horror film at the time.
Mother used to clean the tripe in the sink preparing it for cooking,much to my disgust! No way would she have got me to sit at the same dinner table as dad ate it,let alone eat it !.
But here is the recipe like mother used to make as I know many people love this recipe.
|Even the French like tripe,a French butcher's shop image|
Tripe and Onions
675 g./1, 1/2 lb. tripe parboiled and cut into pieces
3 large onions,chopped
750 ml./1,1/4 pints milk
salt and pepper
5 ml./1 tsp. dried thyme
25 g./1 oz. butter
25 g./1 oz. flour
a) Put the tripe,onions,milk,salt and pepper to taste and thyme in a saucepan
b) Bring to the boil,then cover and simmer for 1,1/2 to 2 hours,or until the tripe is tender
c) Transfer the tripe and onions to a warmed serving bowl
d) Reserve the cooking liquid
e) Melt the butter in a saucepan
f) Stir in the flour to form a smooth paste,then gradually stir in the cooking liquid
g) Bring to the boil and cook for 2-3 minutes,stirring constantly,or until the sauce thickens
h) Stir the sauce into the tripe and onions.