Tripe as in meat, not value judgement 1009

I am one of those on this group who actually cooks tripe - and eats it - as opposed to looking up recipes - which it seems Sheldon among others is apt to do.

I always buy the best quality tripe: honeycomb. Dont settle for anything less. It will freeze for up to 3 months in its raw state.

I use about 350 grams of tripe for the following recipe.

Cut the tripe into pieces around 1.5 to 2 inches square. Cover with lightly salted water and bring to the boil. Remove and drain off the water and refill with fresh water and salt.

Bring to the boil again and simmer for between 1 and quarter and 1 and a half hours. After about 1 hour put 1-2 large onions thinly sliced into the tripe and bring back to the boil and simmer. At the end of the time drain the tripe and onions and reserve the liquid.

Now put about 2 tablespoons of butter in a saucepan and melt, and add 2 tablespoons flour. Stir till bubbling and then thicken with the reserved liquid and some milk until reasonably thick. Use your own judgement here. You might like it thick or thin. You might like more milk than the reserved liquid. Add 2 tablespoons finely chopped parsely and salt and pepper to taste.

You can keep this mixture for a day or two in the refrigerator for reheating, but do not try to freeze.

I make this frequently and always enjoy it. Long slow cooking of good quality honeycomb tripe is the secret.

Cheers

Daisy