Tripe and Onions

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) tripe prepared by the butcher
  • 8 oz (250 g) onions, chopped
  • Salt and pepper
  • 1 pint (600 ml) milk
  • 1 oz (25 g) butter
  • 1 oz (25 g) flour
  • Chopped parsley to garnish


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 and cook for 2 minutes. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to stir until it thickens. Add the tripe and onions and re-heat. Adjust the seasoning, sprinkle with parsley and serve with pieces of toast or boiled potatoes.