Tripe and onions, with drisheen
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
120
MINUTES
CUISINE
Cork
COURSE
Main
Method
Put the tripe into a saucepan, cover with water and a lid, then bring to the boil then simmer for around 1 hour (approx.).
Discard the liquor in the pot, add the sliced onion and cover with cold milk, bay leaf and thyme.
Simmer gently for 1 hour approx. until the tripe is tender.
At this stage remove thyme, bay leaf etc, season with salt and pepper and mustard.
To thicken the sauce, use either some corn flour, or roux. If using cornflour, approximately a dessert spoon, made into a paste with some water, add to pot, and stir.
Serve with a knob of butter and some chopped curly parsley, and either some buttered white soda bread, or steamed jacket potatoes on the side.
With drisheen
We add drisheen at the end to our tripe and onions.
Peel and slice drisheen, as much or a little as you want, add it to the tripe, and heat through before serving. Sprinkle with generous amount of chopped curly parsley and a knob of butter.
Ingredients
1 lb (450g) tripe
1 large onion, peeled and sliced
Salt and freshly ground pepper
Cold milk (full fat!) - sufficient to cover
Thyme
Bay leaf
Irish (English) Mustard – to taste
Corn flour or roux
Parsley – chopped
Drisheen – optional
Method
Put the tripe into a saucepan, cover with water and a lid, then bring to the boil then simmer for around 1 hour (approx.).
Discard the liquor in the pot, add the sliced onion and cover with cold milk, bay leaf and thyme.
Simmer gently for 1 hour approx. until the tripe is tender.
At this stage remove thyme, bay leaf etc, season with salt and pepper and mustard.
To thicken the sauce, use either some corn flour, or roux. If using cornflour, approximately a dessert spoon, made into a paste with some water, add to pot, and stir.
Serve with a knob of butter and some chopped curly parsley, and either some buttered white soda bread, or steamed jacket potatoes on the side.
With drisheen
We add drisheen at the end to our tripe and onions.
Peel and slice drisheen, as much or a little as you want, add it to the tripe, and heat through before serving. Sprinkle with generous amount of chopped curly parsley and a knob of butter.
