Stewed Tripe and Onions

Name: Stewed Tripe and Onions
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 1 lb (500 g) cooked tripe; 2 large Spanish onions, finely sliced; ½ pt (300 ml) milk (1¼ c), plus a little extra; 4 slices hot buttered toast; salt and pepper; 1 oz (25 g) flour (¼ c)

Preparation info

4
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

1 lb (500 g) cooked tripe
½ pt (300

Europe
United Kingdom
Scotland

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.