Tripe and Onions

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

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