• 110 g/4 oz butter
• 900 g/2

Heat the butter until pale nut-brown and add the onions. Stew gently until gooey and golden brown – this can take up to 1 hour. Add the tomato purée and continue to cook until the tomato purée has lost its bright red colour and has turned rusty. Put the tripe in a pan, cover with water, bring to the boil, drain and cut it into thin strips. Add to the onions and season. Stew for 30 minutes, cove