1 lb washed Dressed tripe
3 medium Onions sliced
1 pint Milk
pinch Grated nutmeg
1 Bay leaf
1 oz Butter
3 tbsp Plain flour
Fresh parsley - chopped for garnish

1.Put the tripe in a saucepan and cover with cold water.
Bring to the boil, then drain and rinse under cold running water.
Cut into (1 inch) pieces.

2.Put the tripe, onions, milk, nutmeg and bay leaf in the rinsed out pan.
Bring to the boil, cover and simmer for about 2 hours, until tender.
Strain off the liquid and reserve (1 pint).

3.Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring.
Remove the pan from the heat and gradually stir in the reserved cooking liquid.
Bring to the boil and continue to cook, stirring, until the sauce thickens.

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