Tripe with onion and parsley

Classic slow cooked tripe

Serves

6 - 8

Prep Time

15 mins

Cook Time

6 hrs

Tripe seems to be one of those foods that divides us, you either hate or love it. Internationally there are plenty of well-known tripe dishes. Tripes a la mode de Caen from Normandy featuring cider, calvados, or Pepperpot from the US with its origins in the West Indies and it features plenty of pepper or Busecca from Milan, Italy where it is simmered with large white beans, pancetta, vegetables and plenty of tomatoes served with parmesan. But for most of us, the classic north England dish of tripe with onion and parsley seems to be the preferred dish and the slow cooker ensures it is tender and keeps that well-recognised smell under wraps while it cooks.

Allyson Gofton

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Ingredients

1kg honeycomb tripe
1 onion
diced
75g butter
4 Tbsp white flour
3 cups milk
_1/2 cup finely chopped parsley

Method

Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

Cut the tripe into 2-3cm pieces and place into the slow cooker and cover with cold water.

Cook on low for around 4-5 hours or on high for 2-3 hours or until the tripe is tender.

When the cooking time is almost up, heat the butter in a large saucepan with the onion and cook over a low heat for around 7-8 minutes until the onion has softened.

Stir in the flour and cook for 2 minutes, stirring regularly until the mixture is frothy.

Gradually stir in the cold milk and cook stirring constantly until the sauce is smooth and thick.

Drain the tripe and discard the cooking water.

Return the tripe to the slow cooker and stir in the white sauce and cover with the lid.

Cook on low for a further 2 hours or on high for 1 hour.

Season with the parsley and salt and pepper and serve ladled over thick slices of toasted sour-dough bread.