Tripe and Onions

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A Lancashire recipe.

Ingredients

  • lb. (¾ k.) tripe, dressed
  • 1 ¼ pints (

Method

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