Tripe and Onions

I know many people who are passionate about tripe, Clarissa included, but it is the one bit of offal that I have never come to terms with and I have tried it in every possible way. Tripe afficionados, for whom I have cooked this, assure me that it is a fine receipt.


  • 450g/1 lb tripe
  • bouquet garni
  • 2 medium onions, sliced
  • salt and freshly ground pepper
  • 55g/2oz butter
  • 55g/2oz flour
  • 300ml/½ pint milk
  • 1 tbsp chopped parsley


Cut the tripe into strips about 5cm/2in × 1cm/½in. Tripe is usually partly cooked by the butcher and you will need to cook it again. Place it in a saucepan, add 300ml/½ pint water and bring to the boil for about 1 minute. Discard the water add the same amount of fresh water and the bouquet garni and simmer for about 1½hours. Check to see that it is very tender. Add the onions to the pan and simmer for another 30 minutes. Season to taste.

Melt the butter in a pan, add the flour and stir with a wooden spoon, do not allow it to brown. Add the milk gradually, stirring continuously. Strain the liquid from the tripe saucepan, discarding the bouquet garni, and add it to the thickened sauce. Sprinkle in the parsley. Put the tripe and onions into a serving dish and pour the parsley sauce over it.