Tripe and Onions

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. tripe
  • ½ pt. milk
  • 1 teasp.


Blanch the tripe and cut into 3-in. squares. Put in a saucepan with the milk, ½ pt. water and the salt; bring to the boil. Peel and slice the onions finely. Add them to the tripe and simmer very slowly for 2 hr. Mix the flour to a smooth paste with a little cold milk and add to the pan. Stir with