Stewed Tripe and Onions


  • 1 lb (500 g) cooked tripe
  • ½ pt (300 ml) milk ( c), plus a little extra
  • 2 large Spanish onions, finely sliced
  • 1 oz (25 g) flour (¼ c)


  • salt and pepper

To Serve

  • 4 slices hot buttered toast



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. Season and serve either with or on hot buttered toast.