Name: Tripe and Onions
Yield: For 4
Ingredients: 2 oz butter; 2 lbs prepared tripe; 3-4 Spanish onions, peeled and sliced; scant 2 oz flour; 4 triangular pieces fried bread; enough milk and water, half and half, to cover the tripe and onions (1-1¼ pints altogether); bayleaf, mace; 6 bacon rinds, or a small piece of salt pork or ham; salt and freshly ground pepper

Preparation info

For
4

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2 lbs prepared tripe
3-4 Spanish onions, peeled and sliced
6 bacon rinds

Starter

Method

Put the well-washed tripe, in a piece, with the sliced onions, into a flame-proof casserole or large lidded saucepan with the seasoning, bayleaf and mace and the ham, pork or bacon rinds. Just cover with water and milk, season, bring to the boil, cover the pan and simmer gently for 45 minutes. Fish out the onions with a slotted spoon, and if the tripe is not yet tender, let it go on cooking. Si

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Tripe and Onions

Ingredients

Method

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