Tripe In Parsley Sauce
|Honeycomb tripe||250 Gram|
|Onion||1 Small, sliced|
|Milk||2 Cup (32 tbs)|
|Butter||30 Gram, softened|
|Plain flour||1 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
Place tripe in large bowl, cover with cold water, add salt, stand for 1 hour.
Drain tripe, cut into 1cm strips.
Combine tripe, onion, cloves, bay leaf and milk in medium saucepan, bring to boil, reduce heat, cover, simmer for about 45 minutes or until tripe is tender.
Combine butter and flour in small bowl, mix to a smooth paste with wooden spoon.
Using slotted spoon, remove cloves and bay leaf from tripe mixture.
Bring tripe mixture to the boil, add butter mixture; stir constantly over high heat until mixture boils and thickens, stir in parsley.