Daisy wrote:
>
> This may be for those regulars on this n/g who are not American. I
> simply don't know if Americans eat tripe - but some English people do
> and I would dearly like to have some tripe and onions fan to let me
> have their favourite recipe for this absolutely delectable dish - well
> it is delectable to those who like the stuff I know!
>
> Thanks out there to all those tripe and onions fans.
>
> Cheers
>
> Daisy

This is from 'The New _Times_ Cookbook'

Tripe with onions

110 g/4 oz smoked bacon diced
900g/2 lb onions sliced
55g/2 oz plain flour
1.2 litres/2 pints milk
900 g/2 lbs cooked tripe
handful of parsley
1 stick celery chopped
1 sprig thyme
1 small piece lemon zest
1 bay leaf
salt and freshly ground black or white pepper
grated nutmeg to taste
2 tbs chopped parsley


(paraphrased for brevity)

Cook bacon in a heavy pan until the fat runs; add the onions and sweat
them until transparent.
Stir in flour and cook for a minute. Gradually add the milk, bring to a
boil and stir until sauce has thickened.

Cut the tripe into squares and add to the sauce. Tie the herbs and lemon
zest in a bag and add to the tripe. Season to taste with salt, pepper
and nutmeg. Cover and simmer on very low hear for about two hours.
Just before serving sprinkle with the chopped parsley.