Lancashire Tripe and Onions
Tender strips of beef tripe simmered with sweet onions in a velvety, peppered white sauce. A comforting and deeply traditional Lancashire classic.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large saucepan
- •Colander
- •Whisk
- •Wooden spoon
- •Chopping board
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 18 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 340 kcal
Instructions
- 1
Rinse the prepared tripe thoroughly under cold running water and pat dry with kitchen paper.
- 2
Cut the tripe into strips roughly two centimetres wide and five centimetres long.
- 3
Place the tripe strips, sliced onions, milk, water, and bay leaf into a large saucepan.
- 4
Bring the liquid gently to a simmer over medium heat on the hob.
- 5
Cover with a lid and simmer gently on low heat for thirty minutes until the onions are soft.
- 6
Pour the mixture through a colander into a heatproof jug, reserving the cooking liquid.
- 7
Melt the butter in the empty saucepan over medium heat, then stir in the flour.
- 8
Cook the flour paste for one minute, stirring constantly with a wooden spoon.
- 9
Gradually whisk in the reserved warm cooking liquid until smooth and bubbling gently.
- 10
Add the cooked tripe, onions, white pepper, nutmeg, and salt to the thickened sauce.
- 11
Simmer for five minutes until piping hot, stir in the chopped parsley, and serve immediately.
Chef's tips
Always buy dressed (bleached and pre-boiled) tripe from a traditional butcher to avoid hours of preparation. Ground white pepper is crucial as it seasons the dish without speckling the clean, ivory colour of the sauce.
Ingredient substitutions
- honeycomb tripe → blanket or flat tripe
- whole milk → semi-skimmed milk
- plain flour → cornflour (slaked with 2 tbsp cold water)
Storage
Cool completely and store in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a saucepan over low heat on the hob, adding a splash of fresh milk if too thick.
Common mistakes to avoid
- •Boiling the milk too rapidly, which can cause dairy proteins to curdle or scorch on the pan.
- •Adding the warm strained broth too quickly into the roux, resulting in a lumpy sauce.
- •Omitting the white pepper, which leaves the milk and offal tasting overly bland.
Serving suggestions
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