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.

--
LID