On Thu, 20 May 2004 07:21:25 -0500, "DaveR" > wrote:

>
>"Daisy" > wrote in message
.. .
>> 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
>
>Daisy,
>I'm an American and I love tripe, usually in Mexican Stews or in a Peruvian
>Rarebit (kinda like Welsh Rarebit). I waiting with bait like breath for
>someone to post your tripe and onions recipe.
>
>DaveR
>
Well Dave thank you for your post. I didn't want anything really
exotic and I didn't want recipes that people had located but had never
tried themselves. This is how I usually do tripe and onions, and I
simply wondered if anyone had their own version that may enhance this
very traditional English dish:

1 and a half pounds of tripe (700g) cut into 2 inch square pieces
Salt and pepper
Butter, flour and milk(even some cream!) to make a roux (or thick
white sauce)
Finely chopped parsley - 1 heaped tablespoon.
2 medium onions sliced into thin rings

Place the cut up tripe in enough water to cover and bring to the boil.
Strain off the water and replace with the same amount of fresh water.

Add the salt and bring to the boil and simmer covered for about 1 hour
45 mins. Now add the onions.

Cook a further 20-25 minutes. Strain, but keep some of the cooking
liquid.

Make a roux with butter and flour (say about 2 ozs butter and a half
cup of flour. Cook this mixture for a couple of minutes and then
slowly add some of the cooking liquid you have saved - about half a
cup or so mixed with enough milk (and cream) to make a reasonably
thick sauce. Add some pepper and the parsley. Adjust the salt
seasoning if necessary. Add the strained tripe and onions.

This is fabulous with mashed potatoes. The colour combination is
absolutely awful - but the taste divine! (Put a little grated cheese
on top of the mashed potatoes and it gives the entire meal a real
lift.)

I once ate tripe in Madrid in a sort of self-serve cafe place where
hot dishes were under a glass counter in a bain marie. It was very
very cheap! It didn't look like tripe of course and had a Spanish
name that neither my husband nor I could translate so we both ordered
it - and ate every bit of it - even mopping up the sauce with the
bread. My husband normally loathes tripe, and even he said he never
knew it could taste like that!







Daisy