Recipe
Lancashire Tripe & Onions
Tender beef tripe and soft onions in a creamy white sauce seasoned with pepper and nutmeg.
Ingredients
Method
15 mins prep75 mins cook90 mins total
Rinse the tripe under cold running water, drain well and cut it into bite-sized strips.
Put the tripe and sliced onions into a large saucepan. Pour in the milk and add the bay leaf and peppercorns.
Warm gently until the milk is steaming and only just beginning to simmer. Reduce the heat to its lowest setting, partially cover and cook for 45–60 minutes until the tripe is tender and the onions are very soft. Stir occasionally and do not let the milk boil.
Strain the tripe and onions over a bowl, reserving the cooking milk. Discard the bay leaf and peppercorns.
Melt the butter in the empty saucepan over a low-to-medium heat. Stir in the flour and cook for 2 minutes, stirring continuously.
Whisk in 600ml of the reserved cooking milk a little at a time, keeping the sauce smooth and free of lumps.
Cook gently for about 5 minutes, stirring frequently, until the sauce is smooth and thick enough to coat the back of a spoon. Add more reserved milk if needed.
Season with the white pepper, nutmeg and a little salt.
Return the tripe and onions to the sauce and cook gently for 10 minutes until piping hot. Taste, adjust the seasoning and finish with parsley if using.
Notes
Most tripe sold by UK butchers has already been cleaned and partly cooked. Raw tripe needs considerably more preparation, so check with the butcher before cooking.
Keep the heat low once the milk is added, as boiling can cause it to split or catch on the bottom of the pan.
Black pepper can replace white pepper, although it will be more visible in the finished sauce. Refrigerate leftovers for up to two days and reheat gently with a splash of milk.
About this recipe
Lancashire tripe and onions is a traditional northern dish of gently cooked beef tripe and sweet, soft onions in a smooth, creamy white sauce.
Milk, bay and peppercorns add quiet depth while white pepper and nutmeg bring the finished sauce to life. Serve with boiled potatoes or buttered bread for a simple, warming meal.
