Discard the liquor in the pot, add the sliced onion and cover with cold milk. Simmer gently for 1 hour approx. until the tripe is tender. Strain off the milk, thicken with roux, season with salt ...

Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil ...

add the sliced onion and cover with cold milk, bay leaf and thyme. Simmer gently for 1 hour approx. until the tripe is tender. At this stage remove thyme, bay leaf etc, season with salt and pepper ...

Wash, peel, and dice the parsnip, carrot, and celery. Finely chop the leek and onion and sauté them in a pan until golden.