Label
All
0
Clear all filters

Catherine Brown

Stewed Tripe and Onions

Rate this recipe

Preparation info

  • 4

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 1 lb (500 g) cooked tripe
  • ½ pt (300

Method

Cooking

Cut up the tripe into bite-size pieces. Put into a pan with milk and onions. Bring to a slow simmer and cook for about an hour.

Finishing and Serving

Put the flour into a cup and blend with some cold milk till smooth. Add some hot cooking liquor and mix in. Add to cooked tripe. Simmer till thick.

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title