Tripe and onions
( SERVES 6 )
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.