Warm onion tart with crispy tripe and parsley dressing

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the crispy tripe

  • 1kg/2lb 4oz beef tripe, cleaned
  • 700ml/1¼ pints chicken stock
  • 1 red chilli
  • 100g/3½oz plain flour
  • ¼ tsp cayenne pepper
  • ¼ tsp sweet smoked paprika
  • 1 tsp malt vinegar
  • salt and freshly ground black pepper

For the warm onion tart

  • 2 tbsp butter
  • 2 thyme sprigs
  • 4 large onions, sliced
  • 250ml/9fl oz double cream
  • 5 eggs, beaten
  • 250ml/9fl oz full-fat milk
  • 1 ready-made 20cm/8in savoury pastry case

For the parsley dressing

  • 1 bunch fresh flatleaf parsley
  • 4 tbsp rapeseed oil
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