Ingredients
2 lb of honeycomb tripe
Salt
pepper
Milk
Water
4 tablespoons of whole wheat flour
4 onions sliced
1 clove of garlic crushed
1 ½ oz of butter
2 tablespoons of vegetable oil
Deep fat or oil for frying
2 tablespoons of chopped parsley
3 lemons
Slices of brown bread and butter.
Method
Place the tripe in a saucepan
Cover with a mixture of water and milk
Put lid on pan, cook until tender, 20 minutes or so.
Drain tripe, pat dry and cut into strips
Season the whole wheat flour with salt and pepper
Toss the strips of tripe in the flour
Deep fry until crisp and golden, 6 minutes or so.
Drain on kitchen paper and keep hot
Heat butter and vegetable oil in a pan
and fry onion and garlic until golden, but not brown
Add parsley and the juice of two lemons and cook for 1 minute more
Place fried onion and garlic on a warmed dish
Place the tripe on top
