Saturday 1 Oct 2011
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| Recipes<form action="http://greatbritishkitchen.co.uk/recipebook/index.php?option=com_search&Itemid=4" method="get"><input alt="search" class="inputbox" id="mod_search_searchword" maxlength="20" name="searchword" size="30" type="text" value="search..." /><input class="button" type="submit" value="Search" /> </form>Tripe and Onions Ingredients Serves: 4 450 Gram Dressed tripe, washed (1 lb) 3 Medium Onions, sliced 600 ml Milk (1 pint) Pinch Grated nutmeg 1 Bayleaf (optional) 25 Gram Butter (1 oz) 3 Tablespoon Plain flour Fresh parsley, chopped for garnish Method Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 2.5 cm (1 inch) pieces. Put the tripe, onions, milk, nutmeg and bay leaf (if using) in the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml (1 pint). Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and onions and reheat. Serve sprinkled with parsley.
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Me too.....Many a 'poor man's' food has become a 'rich man's' food, for e.g. where my sis' lives, sea bass is the equivalent of beans on toast here!
