Leftover Pastry Roly-Poly
The Messy Baker Charmian Christie puts a modern twist on a traditional dessert with this nut roly-poly. Great for using up leftover pastry.
Tripe with Onion and Parsley
Using a slow cooker for this tripe with onion and parsley recipe ensures that the tripe is tender and keeps that distinctive smell under wraps while it cooks.
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Ingredients
- 1kg honeycomb tripe
- 1 onion, peeled and diced
- 75 grams butter
- 4 tablespoons flour
- 3 cups milk (whole not lite or trim)
- 1 cup chopped fresh parsley
Method
- Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.
- Cut the tripe into 2-3cm pieces and place into the slow cooker and cover with cold water. Cook on low for around 4-5 hours or on high for 2-3 hours or until the tripe is tender.
- 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.
- Stir in the flour and cook for 2 minutes, stirring regularly until the mixture is frothy. Gradually stir in the cold milk and cook stirring constantly until the sauce is smooth and thick.
- Drain the tripe and discard the cooking water. Return the tripe to the slow cooker and stir in the white sauce and cover with the lid.
- 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.