Add to Cookbook

Tripe with onion and parsley

  • 15 minutes
  • low 6-7 hours, high 3-4 hours
  • 6-8
Tripe with onion and parsley

Tripe seems to be one of those foods that divides us, you either hate or love it. Internationally, there are plenty of well-known tripe dishes. Tripes a la mode de Caen from Normandy featuring cider and calvados, or Pepperpot from the US with its origins in the West Indies and containing plenty of pepper, or Busecca from Milan, where it is simmered with white beans, pancetta, vegetables and plenty of tomatoes and served with Parmesan. But for most of us, the classic north England dish of tripe with onion and parsley seems to be the preferred choice and the slow cooker ensures it is tender and keeps that well-recognised smell under wraps while it cooks.


  • 1 kilogram honeycomb tripe
  • 75 grams butter
  • 1 onion, peeled and diced
  • 4 tablespoons flour
  • 3 cups whole milk (not lite or trim)
  • 1 cup chopped fresh parsley


  1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
  2. Cut the tripe into 2-3cm pieces. Place into the slow cooker and cover with cold wate.r Cook on low for around 4-5 hours or on high for 2-3 hours or until the tripe is tender.
  3. When the cooking time is almost up, heat the butter in a large saucepan with the onion and cook over a low heat for around 7-8 minutes, until the onion has softened, stirring regularly.
  4. Stir in the flour and cook for 2 minutes, stiffing regularly until the mixture is frothy. Gradually stir in the cold milk and cook, stirring constantly until the sauce is smooth and thick.
  5. Drain the tripe and discard the cooking water. Return the tripe to the slow cooker, stir in the white sauce and cover with the lid.
  6. Cook on low for a further 2 hours or on high for 1 hour. Season with the parsley and salt and pepper and serve ladled over thick slices of toasted sour-dough bread or as a pie under a pile of buttery mashed potato.

Cooks Tips

Variation - Add 2 tablespoons curry powder into the butter and flour for a curried recipe. - Add 2 tablespoons prepared Dijon or French mustard to the white sauce for a hot mustard twist. - Sprinkle liberally with finely chopped, crisply cooked bacon rashers when serving and garnish with a few chopped capers.

Comments (0)

Please login to submit a comment.