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.
As promised, this is my basic white sauce recipe, which doubles and triples beautifully just like the pancake recipe. Use this as a base for a soufflé, cheese sauce, onion sauce or use as is for with your savoury pancakes or over broccoli and cauliflower and brussel sprouts (if you need to hide them a bit like I have to for certain people). We enjoy our white sauce with quite a bit of pepper as you can see from the photo and I always use white pepper but you can substitute black if you prefer.
Salt and white pepper to taste
Pinch of dry mustard powder – optional
- In a small saucepan melt the butter over a medium heat.
- Add the flour stirring to form a roux.
- Add the milk and salt, pepper and mustard and stir until boiling and thickened.