Fidelis
15-Sep-12, 20:52
HHere is an old favourite Caithness recipe from the past for that much maligned delicacy, Tripe!
2 lbs of tripe
1 pt. milk
4 onions
1tablespn flour
salt and pepper
1. Wash tripe well, then put into pan of cold water, and bring almost to boiling point.
2. Lift onto board,scrape well, and then put into pan of cold water, sea water if prefered.
3. Simmer 6-9 hours until tender.
4. Pour off liquid ( which may be used as stock for soup), cut tripe into neat pieces.
5. Blanch and slice onions and simmer with milk and tripe for 1 hour. Serve on hot ashet and keep hot.
6. Blend flour with cold milk, add the hot liquid. Return to pan and boil up.
7. Pour over tripe and garnish with dulse if available.
As my aged Grandfather used to say, " 'is'll pit leid in yur pensal"
2 lbs of tripe
1 pt. milk
4 onions
1tablespn flour
salt and pepper
1. Wash tripe well, then put into pan of cold water, and bring almost to boiling point.
2. Lift onto board,scrape well, and then put into pan of cold water, sea water if prefered.
3. Simmer 6-9 hours until tender.
4. Pour off liquid ( which may be used as stock for soup), cut tripe into neat pieces.
5. Blanch and slice onions and simmer with milk and tripe for 1 hour. Serve on hot ashet and keep hot.
6. Blend flour with cold milk, add the hot liquid. Return to pan and boil up.
7. Pour over tripe and garnish with dulse if available.
As my aged Grandfather used to say, " 'is'll pit leid in yur pensal"