Tripe and Onions

Directions

1. 1
   In a pot large enough to fit all the ingredients place the milk, onions, and mace.
2. 2
   Bring to a boil, reduce to a simmer, and cook for 20 minutes.
3. 3
   Then add the tripe and season cautiously with salt and pepper (you can add more later).
4. 4
   Bring up to a gentle boil, reduce again to a simmer, and cook for a further 45 minutes to 1 hour, checking the tripes giving qualities with a sharp knife.
5. 5
   Be careful, as if cooked too long tripe will just melt away.
6. 6
   Now, in another pan, melt the butter and add the flour.
7. 7
   Cook this, stirring to avoid browning, until it smells biscuity.
8. 8
   Continue stirring vigorously (a whisk might be useful here) and add a couple of ladles of the liquor from the tripe pot.
9. 9
   Once thoroughly mixed and smooth, return this mixture to the tripe.
10. 10
    Stir in thoroughly and simmer for a further 15 minutes to allow the dish to thicken slightly.
11. 11
    Adjust the seasoning to taste and serve hot, using a slotted spoon, with mashed potatoes.