← Back to Search Results
English
 Tripe and Onions Recipe-4224

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Do not let the word tripe deter you, let its soothing charms win you over and enjoy it as do those who always have! Visually, as well as gastronomically, there is a great serenity to a plate of tripe and onions.

Yield: To feed four

Ingredients

  • 1 quart milk
  • 3 onions, peeled and roughly chopped
  • A healthy pinch of mace
  • 4¼ to 4½ pounds white honeycomb tripe (which comes from the second stomach, the reticulum, of the ox), cut into 1½ by 4½-inch strips
  • Sea salt and freshly ground black pepper
  • ¾ cup unsalted butter
  • 1½ cups all-purpose flour

Directions

In a pot large enough to fit all the ingredients place the milk, onions, and mace. Bring to a boil, reduce to a simmer, and cook for 20 minutes.

Then add the tripe and season cautiously with salt and pepper (you can add more later). Bring up to a gentle boil, reduce again to a simmer, and cook for a further 45 minutes to 1 hour, checking the tripe’s giving qualities with a sharp knife. Be careful, as if cooked too long tripe will just melt away.

Now, in another pan, melt the butter and add the flour. Cook this, stirring to avoid browning, until it smells biscuity. Continue stirring vigorously (a whisk might be useful here) and add a couple of ladles of the liquor from the tripe pot. Once thoroughly mixed and smooth, return this mixture to the tripe. Stir in thoroughly and simmer for a further 15 minutes to allow the dish to thicken slightly. Adjust the seasoning to taste and serve hot, using a slotted spoon, with mashed potatoes.


© 2004 Fergus Henderson

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, and using 4 1/4 pounds of tripe.

 

Nutritional Information

Nutrients per serving (% daily value)

531kcal (27%)
372mg (37%)
6mg (10%)
56mcg RAE (2%)
474mg
74mg
60g
4g
2g
14g
605mg (202%)
769mg (32%)
10g (51%)
24g (37%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
flavor Flavor
by Rocco DiSpirito
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mom-a-licious Mom-a-Licious
by Domenica Catelli
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-provence-cookbook The Provence Cookbook
by Patricia Wells
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?