This is a dish I remember from my childhood. I think we had it fairly often and I always loved it. Tripe seems to be out of fashion nowadays, and when I cooked some a year or so ago I didn’t much like it, it was rubbery and not a particularly nice taste. But I just had to try it again. The tripe I bought was the honeycomb tripe, apparently from the second stomach. I googled a recipe and pretty much stuck to it, first placing it in cold water, bringing to the boil, then draining and rinsing before cutting into 2.5cm pieces. I then put tripe, onions, milk, a bay leaf, salt and pepper into a pot and simmered for almost 3 hours. I then melted butter in a pan, added flour and cooked for a minute or two, then stirred in the cooking liquid, and cooked until it thickened. The onions and tripe were then added and reheated.
The verdict? Maybe slightly more palatable than last time, but still rubbery and not a really nice flavour (and it really doesn’t smell nice while cooking). I can’t imagine that I would have liked this all those years ago if it was like this. Makes me wonder if tripe has changed a bit, now that it is probably from feedlot cattle, fed grain and very little if any grass. I’d be interested to hear opinions on that.