1lb Honeycomb tripe, washed
3 Medium Onions, sliced
1 Pint Milk
Pinch pepper and salt
1oz Butter
3 Tablespoon Plain flour

Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 1 inch pieces.

Put the tripe, onions, milk, salt and pepper in the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve.

Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and onions and reheat.

Grandma served with crusty bread and butter to mop up the sauce