As promised, I asked Melody for her tripe recipe and she lovingly shared it with me. She never gave specific measurements for any of the ingredients; depending on the quantities you are preparing, I think it is all very self explanatory. So with no further ado…
Tripe cut into bite size pieces (fresh or frozen)
- Cook the tripe in a covered dish over night in a low oven (100°C) covered in water and salt to taste or until the tripe is tender. Check periodically in case more liquid is required.
- Chop the onions and fry until soft.
- Make a white sauce.
- Remove any liquid from the tripe and stir in the onions and white sauce.
- Cook for a further hour.