Tripe and Onions

A Lancashire recipe.


  • lb. (¾ k.) tripe, dressed
  • 1 ¼ pints ( dl.) milk
  • 3 large onions
  • seasoning
  • a little flour


Take the dressed tripe and cut it into square pieces, place it in a saucepan, cover with cold water, bring to the boil, and throw away the water. Add to the tripe 1 pint (6 dl.) of milk and ½ pint (3 dl.) of water, 3 finely sliced onions, salt and pepper. Simmer for 3 hours, then thicken with a tablespoonful of flour mixed in a little milk and strained into the pot. Re-boil, add extra seasoning, if desired. Serve very hot.