Tripe soup, the royal dish of Polish cuisine, often graces our tables during family celebrations and holidays. Its rich taste ...

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 ...

until the tripe is tender. At this stage remove thyme, bay leaf etc, season with salt and pepper and mustard. To thicken the sauce, use either some corn flour, or roux. If using cornflour ...

Pour the milk back into the saucepan with the tripe, heat through. Check seasoning, it will take quite a bit of pepper. Serve on a slice of buttered white bread. Feast on delicious recipes and eat ...