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.
15 min prep + 6 hours cooking
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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
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.