Tripe and Onions

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About


  • 80 g butter
  • 8 medium-sized onions, peeled and thinly sliced
  • 5 g


Melt the butter in a thick-bottomed pan and sweat the onions and thyme with the lid on until soft.

If the onions begin to colour add a tablespoon of water to the pan and stir well.

Then add the flour, stir it in and cook on a low heat for another minute.

Gradually pour in the cider and chicken stock, stirring constantly.

Bring to the boil, add the tripe, season w