offal
serves 4
450g / 1lb tripe, washed and cut into 1cm /
1/2 inch pieces
3 large onions, chopped
300ml / 1/2 pint water
30g / 1oz flour
30ml / 2 tbsp milk
salt and pepper
30g / 1oz butter
225g / 8oz shortcrust pastry ( pie pastry )
Place the onion in a pan, cover with water, season and simmer until
tender.
Strain the onions, reserving half the cooking liquor. Return the onions
and reserved liquid to the pan, add the tripe and simmer for 15
minutes.
Blend the flour with a little cold milk add to the pan, stir continually; add the remaining milk and butter. Cook for 5 minutes.
Line a dish or tin with half the pastry, put in the filling, cover with the remaining pastry. Cook in an oven pre-heated to 2200C / 4250F / Gas mark 7 for 25 minutes.