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Lancashire Tripe And Onions

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Ingredients
  Dressed tripe 1 1⁄2 Pound (700 Gram)
  Onions 8 Ounce, skinned and sliced (225 Gram)
  Stock 1⁄2 Pint (300 Milliliter)
  Bay leaf 1
  Shallots 8 , skinned
  Butter/Margarine 1 Ounce (25 Gram)
  Flour 45 Milliliter (3 Level Tablespoon)
  Milk 1⁄4 Pint (150 Milliliter)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Toast triangles 10 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Cut the tripe into 5-cm (2-in) pieces.
Put it in the pressure cooker with the sliced onions, stock, seasoning and bayleaf.
Put on the lid and bring to high (15 lb) pressure.
Cook for 7 minutes.
Reduce pressure quickly.
Put the shallots in a vegetable separator and sprinkle with salt.
Put the trivet over the tripe and stand the separator on it.
Put on the lid and bring to high (15 lb) pressure.
Cook for a further 3 minutes.
Reduce pressure quickly.
Put the tripe and shallots in a hot dish.
Meanwhile melt the fat in a saucepan, stir in the flour and cook it for 2-3 minutes.
Remove the pan from heat and gradually stir in 150 ml (1/4 pint) cooking liquid and 150 ml (1/4 pint) milk.
Return the pan to heat and bring the sauce to the boil, stirring until it thickens.
Add the tripe and shallots to the sauce to reheat, adjust seasoning and serve sprinkled with parsley and garnished with triangles of toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Ingredient: 
Garnish, Onion
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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