Tripe and Onions

Tripe and Onions

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Servings: 4
Calories: 382


  • 1 1/2 lb tripe
  • 21 floz milk
  • 1 level tsp salt
  • 1 bayleaf
  • 1 lb onions quartered

for the sauce

  • 1 oz butter
  • 1 oz plain flour All purpose
  • 2 tsp chopped parsley


  • Cut the tripe into 1 1/2 in. (3.5cm) squares. Place it in a large saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain.
  • Add to the saucepan the milk, salt and bayleaf and simmer for 1 1/4 hours.
  • Add the onions and continue cooking for a further 45 minutes.
  • To make the sauce:
  • Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
  • Drain the milk from the tripe and gradually stir it into the pan. Bring to the boil, stirring until thickened.
  • Stir in the parsley and season well with pepper.
  • Remove the bayleaf from the tripe. Stir the tripe and onions into the sauce and heat through until piping hot.
  • Taste and check seasoning. Turn into a warm serving dish and serve immediately.
Calories: 382 kcal
Carbohydrates: 23 g
Protein: 37 g
Fat: 15g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 167 mg
Sodium: 239 mg
Potassium: 816 mg
Fiber: 2 g
Sugar: 13 g
Vitamin A: 590 IU
Vitamin C: 8 mg
Calcium: 230 mg
Iron: 2 mg
Ingredients Offal, Tripe recipes
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