Tripes a la Lyonnaise

• 110g butter


• 900g onions, peeled and thinly sliced


• 1 tbsp tomato puree


• 700g cleaned ox tripe


• 2 tbsp red wine vinegar


• 6 tbsp concentrated meat glaze(stock reduced until syrupy)


• 3 tbsp chopped flat leaf parsley

1. Stew the onions in butter very slowly until gooey and golden.


2. Add the tomato puree, and cook until rusty brown.


3. Put the tripe in a pan, cover with water, bring to the boil, drain and cut into thin strips.


4. Add to the onions and season with salt and pepper.


5. Cover and stew for 30 mins on a low heat.


6. Remove lid, turn up the heat and fry vigorously until there is some browning going on.


7. Add the vinegar and boil for a minute or two.


8. Stir in the meat glaze and allow to bubble, before adding the parsley.