This is a recipe that has passed down through the generations of my family. But a warning. Before you start cooking open all the windows, turn the extractor onto full blast and light some incense. It’s just a wee bit smelly.

1 kg Fresh Tripe
3 Large Onions
2 t/spoons Salt
2 T/spoons flour
Quarter cup of chopped parsley
Milk

Cut the honey comb tripe to the size of scrabble pieces and cover with water in a large saucepan. Bring to the boil and boil for 1 hour. Drain in a colander. Chop the onions, add to the tripe, cover with water and boil for another hour and a half. Drain in a colander. Return to the saucepan and cover with milk. Add salt and flour which is mixed with a quarter cup of milk. Gently bring to the boil until it thickens and then simmer for 10-15 minutes. Add parsley and serve. This is good to freeze in containers.