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Tripe and onions (tripe recipe from the United Kingdom)


450 g (1 lb) dressed tripe, washed
3 medium onions, skinned and sliced
568 ml (1 pint) fresh milk
1 pinch of grated nutmeg
1 bay leaf (optional)
25 g (1 oz) butter
45 ml (3 tbsp) plain flour
chopped fresh parsley, to garnish
salt and pepper


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 (1 inch) pieces. Put the tripe, onions, milk, nutmeg, bay leaf (if using) and salt and pepper 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 (1 pint). Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and onions and reheat. Adjust the seasoning and serve sprinkled with parsley.