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Tripe with onion and parsley

Classic slow cooked tripe

6 - 8

Serves

15 mins

Prep Time

6 hrs

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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.

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High Iron

Low Sodium

Ingredients

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1kg honeycomb tripe

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1 onion

diced

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75g butter

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4 Tbsp white flour

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3 cups milk

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1/2 cup finely chopped parsley

Method

To Slow Cook

1

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

2

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

3

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

4

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.

5

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

6

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

7

Drain the tripe and discard the cooking water.

8

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

9

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

10

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

Nutrition Information per Serving (254g)

This nutrition information panel is for the ingredients listed alone, based on 8 serves.

Energy

1052kJ (251 kcal)

Protein

22.7g

Total Fat

14.2g

Saturated Fat

8.9g

Carbs

8.0g

Dietary Fibre

0.7g

Sodium

85.2mg

Iron

4.1mg

Zinc

2.4mg

Vitamin B12

5.5µg