Maggie de CastroTRIPE AND ONIONS:
2 3/4 cups (600 ml) milk
1 level tsp salt
450g onions, quartered
For the sauce:
2 tbsp (25 g) butter
1/4 cup (30 g) plain flour (All purpose)
2 tsp chopped parsley
1. Cut the tripe into 1 1/2 in. (3.5cm) squares. Place it in a large saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain.
2. Add to the saucepan the milk, salt and bayleaf and simmer for 1 1/4 hours.
3. Add the onions and continue cooking for a further 45 minutes.
4. To make the sauce:
5. Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
6. Drain the milk from the tripe and gradually stir it into the pan. Bring to the boil, stirring until thickened.
7. Stir in the parsley and season well with pepper.
8. Remove the bay leaf from the tripe. Stir the tripe and onions into the sauce and heat through until piping hot.
9. Taste and check seasoning. Turn into a warm serving dish and serve immediately.