Tripe and Onions from Le Caprice by AA Gill and Mark Hix
Melt the butter in a thick-bottomed pan and sweat the onions and thyme with the lid on until soft. If the onions begin to colour add a tablespoon of water to the pan and stir well. Then add the flo...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 5 g thyme, leaves removed and chopped
- 60 g flour
- 80 g butter
- 8 medium-sized onions, peeled and thinly sliced
- salt and freshly ground white pepper
- 60 ml double cream
- 1 1/2 kg tripe, washed and cut into 6-8 cm pieces
- 60 ml dry cider
- 1 1/2 ltrs Chicken Stock
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