Tripe and onions in parsley sauce

Tripe and onions in parsley sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1kg tripe, cut into squares
375ml water
5 onions, sliced
1 teaspoon salt

Parsley sauce

Quantity Ingredient
60g butter
2 tablespoons plain flour
250ml milk
freshly ground black pepper
2 tablespoons parsley, chopped
salt

Method

  1. Place tripe in a large saucepan, cover with cold water and bring to the boil. Boil for 5 minutes, then drain and discard water. Add measured water, bring to the boil, cover and simmer for 1 hour. Add onions and salt and continue to cook for about a further hour or until tripe is tender. Take care not to overcook. When tender, drain off liquid and reserve 250 ml for the sauce.
  2. To make parsley sauce, melt butter in a clean saucepan and add flour. Cook without browning for 2 minutes. Remove from heat and stir in reserved liquid from tripe and milk. Return to heat and cook, stirring, until sauce thickens. Season with salt and pepper. Add parsley, tripe and onions, and serve very hot.
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