Catherine Brown

Tripe and Onions

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: The nineteenth-century tavern cook livened up this dish with mustard, mushroom ketchup, herbs, chives and a glass of wine. They also served it with button onions fried in butter. (see Meat Classics)

Ingredients

  • 1 L (1 pt 15 fl oz) milk
  • 1 teaspo

Method

Serve With: Creamed Potatoes or hot buttered toast.

Cooking Tripe

Put the milk into a large pot and add mace and onions. Bring to the boil and simmer gently for about 20 minutes. Add the tripe, salt and pepper, and continue to simmer for about an hour. Test tripe for tenderness. It should not be overcooked.</