Melody’s Tripe

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…

Ingredients

Tripe cut into bite size pieces (fresh or frozen)
Water
Salt
Onions
White Sauce

Method

1. 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.
2. Chop the onions and fry until soft.
3. Make a white sauce.
4. Remove any liquid from the tripe and stir in the onions and white sauce.
5. Cook for a further hour.

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White Sauce (Bechamel Sauce)

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.

White Sauce

Ingredients

30ml butter
30ml flour
250ml milk
Salt and white pepper to taste
Pinch of dry mustard powder – optional

Method

1. In a small saucepan melt the butter over a medium heat.
2. Add the flour stirring to form a roux.
3. Add the milk and salt, pepper and mustard and stir until boiling and thickened.