Tripe and Onions

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 1 lb (500 g) tripe prepared by the butcher
  • 8 oz (250

Method

Simmer the tripe and onions with salt and pepper in the milk in a covered pan for 2 hours or until tender. Strain off the liquid, reserving 1 pint (600 ml).

Melt the butter, stir in the flour