Tripe and Onions
Ingredients
- 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
Instructions
- 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