Dish of Wexford Tripe with Onions
(click to enlarge)

Tripe with Onions, Wexford


Ireland
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
3-3/4 hrs
Yes		 A tasty side dish indeed. You could even use it as a main dish for two if you add maybe half again as much potato. It can be made ahead and reheated - add a dash more milk if needed.




2
-----
6
1
1/2
1
-----
8
12
5
3
1/2
1/4
#
---
c
t
t
T
---
oz
oz
oz
c
t
t
Honeycomb Tripe (1)  
-- Broth
Water
Salt
Sugar
Lemon Juice
----------
Onion
Potatoes (2)
Onions, boiling (3)
Milk
Salt
Pepper
Make:   -   (3-3/4 hrs - 35 min work)
  1. Wash TRIPE in several changes of water. Slice into narrow strips about 2 inches long.
  2. Place Tripe and all Broth items into a pot, bring to a boil and simmer until tripe is tender, about 3 hours.
  3. Peel ONION, split in half lengthwise and slice crosswise about 1/4 inch.
  4. Peel Potatoes and slice less than 1/4 inch. Hold in cold water until needed.
  5. Peel BOILING ONIONS - blanch in boiling water for 1 minute to make this easier. Cut as little off the ends as possible so they hold together well.
  6. When tender, drain Tripe and rinse. Rinse pan and return tripe. Add Milk, Sliced Onions and Potatoes. Season with Salt and Pepper. Bring to a boil (watch carefully or it'll boil over) cover and simmer over very low heat for 15 minutes.
  7. Stir in Boiling Onions, break up the Potatoes a bit more if they need it and continue to simmer covered until onions are just tender - about 15 minutes. If you're using onion chunks instead, give them a bit less time.
  8. Serve hot.
NOTES:

  1. Tripe:

      Three types of tripe will be found in North American markets. Honeycomb is called for here and holds the sauce better than blanket, but blanket will also work. For details see our Beef Tripe page. Tripe sold here is already thoroughly scraped, par-boiled and bleached white, so you need not concern yourself with scraping off the crusty green crud. Note that in Ireland sheep tripe would be traditionally used but today beef tripe is common.

  2. Potatoes:

      Originally Irish Lumpers, a somewhat waxy potato would have been used. I use White Rose which hold their shape well with wet cooking. Avoid "Yukon Gold" types which have the wrong flavor and turn to mush with long cooking. For details see our Potatoes page.

  3. Boiling Onions:

      These should be quite small, about 1-3/8 inches or smaller. If you don't have these you can use a larger onion cut into wedges, then cut the wedges in half crosswise.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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