Not exactly how it's cooked here, but near enough.
600ml (1 pint) Milk
450g (1lb) Dressed Tripe, washed*
25g (1oz) Butter
3 Medium Onions, sliced
3 tbsp Plain Flour
1 Bay Leaf
Pinch Grated Nutmeg
Fresh Parsley
Place the tripe in a saucepan and cover with cold water.
Bring to the boil.
Remove from the heat, drain.
Rinse under cold running water.
Cut into 2.5cm (1 inch) pieces.
Place the tripe, milk, onions, bay leaf and nutmeg into a saucepan.
Bring to the boil, cover and simmer for 2 hours or until tender.
Remove from the heat, strain and reserve the liquid.
Keep the tripe and onions warm.
Melt the butter in the saucepan, stir in the flour and cook gently for 2 minute, stirring constantly.
Make the liquid up to 600ml (1 pint) with milk or cream, gradually add to the saucepan, stirring constantly.
Bring to the boil and simmer until the sauce thickens.
Garnish with parsley.
Serve with potatoes and seasonal vegetables.
*If you don't wash the tripe first, then you run the risk of eating some of the cows stomach contents too.
