Home › The Principles of Cookery › Beef Tripe, to Boil

Beef Tripe, to Boil

Cut the tripe into small pieces and put into hot milk and water, equal parts, sufficient to cover it, and boil until tender, which will be in about two hours. Get ready some onion sauce, prepared as given below, and throw it over the tripe when dished. Peel some onions and let them remain a few minutes in salted water; then boil them till tender, changing the water when half done. If Spanish onions are used this will not be necessary. Drain them thoroughly, chop them, and add to them some sauce composed of two ounces of butter, three-quarters of a pint of milk, and a tea-spoonful of flour. Put the onions to the butter and boil for a minute before adding to the tripe. Cost, about 8d. per pound.