Tripe and Onions

Preparation info
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By Mark Hix

Published 2006

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Most tripe you buy has been chemically bleached to make it completely white, and boiled to further rid it of the unappealing brown colour (and, sometimes, off-putting taste), unless you come across a trader like Jack Curvis. I have, however, bought it from France, where they tend to keep it more in its natural state, so you can really give it a good, long cooking. Properly cooked with wine and a dash of cream, it is a revelation.