"limey" > wrote in message
...
>
> "Phred" wrote in message > G'day world,
>>
>> Called on a mate the other evening just as he was finishing his tea
>> (archaic form: breakfast, dinner, tea; modern equivalent: breakfast,
>> lunch, dinner) and there was a *very* delicious smell of tripe and
>> onions in the house. Reminded me of when I was a kid many years ago
>> and my mother occasionally served up tripe and onions.
>>
>> I've tried making the same a few times over the decades, but it never
>> seems to come out quite the same -- and preparing/cooking tripe can be
>> rather unappealing too.
>>
>> So, any tips on the process would be very much appreciated. ISTM that
>> basically it's just a matter of boiling the diced tripe with onions
>> and serving with white sauce; but I'm clearly missing the key
>> ingredient and/or process in preparing and cooking the stuff.
>>
>> Would experienced offal eaters care to share their secrets please?
>>
>> Cheers, Phred.
>
> Although I'm English, I'm afraid I have never eaten tripe and onions.
> Maybe the following link will help. Good luck - memories are priceless.
>
> http://www.greatbritishkitchen.co.uk...tripeandonions
>
> Dora

There's a French dish called, IIRC, Tripe a la Mode de Caen. I do not recall
all the details except these. It's a tripe and onion (and other things
probably) stew with wine. It gets put in a heavy Dutch oven and then the gap
between the lid and bottom of the Dutch oven is sealed with raw dough. It
then is baked very slowly for something like 16 hours. It's the only way I
have ever liked tripe.


--
Peter Aitken

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