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)
