Tripe and Milk

  • 675g tripe parboiled and cut into pieces
  • 3 large onions,chopped
  • 4 pints of milk
  • salt and pepper to taste
  • 1 tsp thyme
  • 25g butter
  • 25g flour

Place the tripe, onions, milk and thyme in a saucepan. Season with salt and pepper. Bring the milk to the boil then cover the saucepan and simmer for 1 ½ to 2 hours until the tripe is tender. Once cooked place the trip and onions in serving bowl and cover to keep warm. Drain the saucepan of the remaining liquid and put to one side. In a fresh saucepan melt the butter and add in flour to form a smooth paste. Once a paste is formed gradually add in the saved cooking liquid until the paste turns into a thick sauce. Stir the sauce into the tripe and onions and serve.