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21 December 2012,01:19 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under running cold water. Cut into 2.5 cm (1 inch) pieces.
  • Put the tripe, onions, milk, nutmeg, bay leaf (if using) and salt and pepper into the rinsed out pan.
  • Bring to the boil, cover and simmer for about 2 hours, until tender.
  • Strain off the liquid and reserve.
  • Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring.
  • Remove 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. Adjust the seasoning and serve sprinkled with parsley.


  • 250 grams dressed tripe, washed
  • 2 medium onions, skinned and sliced
  • 300 ml fresh milk
  • Pinch of grated nutmeg
  • 1 bay leaf (optional)
  • Salt and pepper
  • 15 grams butter
  • 25 ml plain flour
  • Chopped fresh parsley, to garnish

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