I know many people who are passionate about tripe,
Cut the tripe into strips about
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.
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