I'm subscribing to this thread, should be great. I will try & find my grans old recipes for trip, brains & bacon, lambs fry, chicken giblets & other things offal if anyone interested.
Well 15 months later I'm laid up in hospital with a new hip this morning so right out a action for a week or 3. Searching through AFF & remembered this thread.
First up Grans English tripe or tripe in onion & parsley white sauce. Now a pretty basic recipe but Gran takes it to another level.
First a bit about Gran. She was a Burnett form Buderim Mountain in Qld. If you have been to the pioneer cottage up there that was her home. Born in the bedroom top of stairs to the left, married there with a few photos of her wedding on the walls. We had a holiday house at Mooloolaba (on the river would you believe) that was sold after she died for 3000 pounds, a good price at the time but would love for it to still be in the family. She was in my life for about 8 years that I can remember & was really special for me, I was her "go get" kid on a small farm of several 1000 chooks / commercial eggs / a couple of house cows, the occasional pig, home market garden, Bess the draught horse & our pony club horses. No electricity until we built the new house up near the road around 1958. So always fresh milk & cream & eggs etc. Gran made butter & I remember the hand churn. She bartered with neighbours, the village grocer & butcher so lots of stories there.
I've converted weights & measures to metric & they are approximate.
2 kg honeycomb tripe cut into bite size pieces / I do remember Gran once bleaching tripe in the boiler & being very displeased with the butcher.
Put tripe in the pot with 1 large or 2 small onions halved, 3 bay leaves & the stalks from the parsley bunch tied with string. Old carrot or celery if in fridge & needing to be used. Cover with water & bring to boil then simmer for 3 hours. Drain & discard veggies but save 1 cup of cooking liquid.
A bunch of parsley (Gran had curly leaf in the garden & I think a better flavour) leaves chopped.
2 medium onions chopped & cooked till clear in a liberal knob of butter / no oil here.
About 75 grams butter melted over medium heat & sieve in 75 grams plain flour. Cook it for a bit then start the sauce with the cup of reserved cooking liquid (Grans trick / whatever was going in the white sauce had it started with it's cooking liquid).
Add milk 500mls or so adjusting for the consistency you want. Season with salt & pepper to your liking add onion & parsley & tripe & heat through. At this point Gran would get 3 to 6 hard boiled eggs from the fridge (we had a chook farm remember so always eggs hard boiled in fridge) sliced up & added to bulk up. Served with her home made bread feeding 6 to7 with some for breakfast on toast / for Gran & I anyway.
Sorry woofled on a bit drugs are pretty good today.
