Tripe with Tatties (Potatoes)and Onions
by Janice
(Toronto, Ontario Canada)
This is definitely an aquired taste but growing up with my born and raised Scottish Parents also from Falkirk Sterlingshire, we had this once in a while and I loved it. Years later, I found my Mum's recipe and now make it on occasion for my ailing 80 yr old Dad and me.
Igredients:
1 lb. Bleached Honeycomb Tripe
600 ml. Milk (1 Pint)
3 Medium Onions (roughly chopped)
3 Tbsp. Flour
1 oz. butter or Margarine
I Bay Leaf
Pinch Nutmeg
Sprinkle of Parsley
Salt
Pinch of White Pepper
6 medium Boiled Potatoes (can be halved or quartered)
Method:
- Cut Tripe into bite sized pieces and place in pot of cold salted water.
- Boil for 15 mins.
- Remove from heat place tripe in colander to drain.
- Rinse in cold water.
- In pot place tripe, onions, bay leaf, nutmeg and pepper in enough milk to cover.
- Bring to a boil, reduced heat to medium and
- cook for approx 2 hrs or until tripe is tender.
- Remove from heat and strain reserving liquid.
- In pot make a rue with flour and butter, gradually stirring in liqid until it becomes a nice gravy like consistency.
- Remove Bay Leaf and add tripe and onions back into gravy and add boiled potatoes. Sprinkle with parsley.
- Bring back on medium heat until all warmed through.
- Serve in bowls with buttered slices of a nice crusty loaf to sop up the gravy.
