Tripe and onions
Photo by Michael Craig
If you use the best possible ingredients and cook them with care and passion, British food can be an intelligent, light and delicate cuisine.
- Cut the tripe into strips approximately 3cm x 6cm. Place the tripe in a pot and cover with cold water. Bring to the boil then remove from the heat and drain.
- Return the tripe to the pot with the milk, onions, bay leaf and add enough water to cover. Bring to the boil, then simmer for 3-4 hours until the tripe is tender.
- Melt the butter in a saucepan then add the flour. While stirring, cook the butter and flour over a low heat for 2 minutes until it starts to smell biscuity. Remove the pan from the heat and add a couple of ladles of the cooking liquid, stirring constantly until well-combined and smooth. Add a couple more ladles, again stirring until smooth. Return this mix to the tripe and stir until combined. Simmer for 30 minutes until it has thickened.
- Stir through the parsley and spoon into bowls to serve.