ingredients
serves 6 - 8
1 kg (2 lb) tripe, cut into small pieces
2.25 litres (4 pints) white stock
2 onions, minced
2 potatoes, chopped
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
1 1/4 cup (1/2 pint) 300 ml milk
chopped parsley
salt
pepper
method
1. Put the tripe into a saucepan with the stock, onions and potatoes.
2. Bring to the boil, then simmer for 1 hour.
3. Blend the butter and flour to a paste and add to the pan in small pieces, stirring.
4. Simmer until thickened. Add the milk, parsley, salt and pepper and heat through.
Try not to boil the milky stock just keep it on the simmer.