Tripe & Onions

  • 1kg honeycomb tripe
  • salt & pepper
  • 75g butter
  • 1 onion, peeled and diced
  • 4T flour
  • 3 cups whole milk (blue top -not trim)
  • 1 cup fresh parsley, finely chopped


  1. Turn your crock pot on to Warm while gathering and preparing the ingredients.
  2. Cut the tripe into 2-3cm pieces. Season with salt and pepper.  Place into the crock pot and cover with cold water.
  3. Cook on low for around 4-5 hours until the tripe is tender.
  4. When the cooking time is almost up, place the butter and onion in a large saucepan and cook over a low heat for around 7-8 minutes, until the onion has softened.  Stir regularly.
  5. Stir in the flour and cook for 2 minutes until the mixture is frothy. 
  6. Gradually stir in the cold milk and cook, stirring constantly until the sauce is smooth and thick.
  7. 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.
  8. Cook for a further hour on high. 
  9. Season with the parsley and salt and pepper and serve ladled over thick slices of hot buttered toast.