Cooking For 1970 Cheesed Tripe

Press, Volume CIX, Issue 32235, 2 March 1970, Page 2

Cooking For 1970 Cheesed Tripe

'By CELIA TIMMS) ( To me tripe is always par- ; iticularly flavourless, therefore i Ito make it palatable I need 1 ! quite a lot of tasty additions, i The following recipe for Cheesed Tripe should serve 1 six. < i You will need: ( Ijlb tripe < 1 large onion 1 teaspoon salt < 3 dessertspoons butter ' 2 tablespoons flour < 11-2 cups milk 1 teaspoon mixed mustard • i teaspoon grated lemon ■ rind 1 tablespoon chopped 1 parsley Thinly sliced buttered bread Grated cheese Method: Wash tripe very [well, scraping the underside if necessary, and cut into j one-inch cubes. Cover with [cold water in saucepan and I bring to boil. Drain, cover; [with fresh cold water, add 1 , sliced onion and salt and simmer gently until quite tender I for about 2-2) hours—depending on the quality of the; tripe. Drain. Melt butter, add [flour, and cook 2-3 minutes! ! without browning: stir in [milk and continue stirring; until boiling and thick. Add mustard, lemon rind i and half of the chopped parsley. Add the drained tripe. Place all in a greased ovenproof dish and cover with the. thin slices of buttered breadl from which the crusts have been removed. Sprinkle bread thickly with grated cheese and the rest of! the parsley. Bake in a hot oven (400) until the cheese I is melted and the topping is crisped and browned. Serve very hot.