Offal

Many Australians have childhood memories of blandly flavoured tripe in a lumpy white sauce, so it is no wonder they consider this offal unpalatable; but if carefully cooked, tripe is delicious. At Bistro Moncur we have always had one of several tripe dishes on the menu, largely because they are so popular - my favourite is Tripes Lyonnaise, which uses onions as the principal flavouring enriched with veal or beef stock and cooked for several hours to develop a rich flavour. Another lovely dish called Tablier de Sapeur [fireman’s apron] uses fully cooked tripe that has been cut into rectangular pieces then crumbed and grilled until crisp.