Tripe and Onions
Soft, mild tripe simmered in milk with sweet onions and a little nutmeg, served with boiled potatoes.
- Time2 hr 15
- LevelEasy
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 793kcal
- 170.9gcarbs
- 122.5gof which sugars
- 8.8gfat
- 5.2gsaturates
- 11.1gprotein
- 7.7gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the tripe well under cold water. Put it in a pan with the milk, water, onions and bay leaves.
- 2
Bring to a gentle simmer, then cook with the lid half on for 1 hour 30 minutes, stirring now and then. The tripe should be soft with a slight bite, and the onions almost melted.
90 min - 3
Boil the potatoes in salted water for 20 minutes until tender. Drain and keep warm.
20 min - 4
Mix the cornflour with 3 tablespoons of cold water until smooth. Stir it into the tripe with the butter, nutmeg, salt and white pepper.
- 5
Simmer for 5 minutes, stirring, until the sauce is thick enough to coat a spoon. Fish out the bay leaves.
5 min - 6
Scatter with parsley and serve with the potatoes and buttered bread or green cabbage. Many people like a splash of malt vinegar on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
