My Dad's Basic Tripe, Onion and Potato Recipe by liz isabella

Boil up the tripe in a pot of water for an hour or so. Pour away some of the water and add some chopped up onion and pototoes. Allow it to continue to boil up until soft. (Optional: Mix up some very Klassy french onion soup and add it to the pot, stirring until it thickens). Add some cornflour to thicken the sauce. It should be smooth and white.

If you're wanting to do trotters and tripe, boil them up together for that first hour or so. Then follow the recipe onwards.

My dad has on occasion curried his tripe, but that's a step too far for me.

Measurements obviously depend on the amount of offal you've gotten. The important thing is to test the thickest pieces. If they're soft and chewy, the thin stuff will be good also.