Tripe and onions
This recipe was given to me by Michael Ryan of Isaacs Restaurant in Cork, for my book on Traditional Irish Cooking. This was how his father cooked tripe and onions.
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1 lb (450g) tripe
1 small onion, peeled and sliced
Salt and freshly ground pepper
Cold milk - sufficient to cover
50g roux (50g melted butter mixed with 50g plain flour)
Method
Put the tripe into a saucepan with a quarter cupful of water, with the lid on, place on the hob for 8-10 minutes approx.
Discard the liquor in the pot, add the sliced onion and cover with cold milk. Simmer gently for 1 hour approx. until the tripe is tender.
Strain off the milk, thicken with roux, season with salt and pepper. Pour the milk back into the saucepan with the tripe, heat through. Check seasoning, it will take quite a bit of pepper. Serve on a slice of buttered white bread.
