Cooking For ’69 TRIPE ROLL

Press, Volume CIX, Issue 32029, 2 July 1969, Page 3

Cooking For ’69 TRIPE ROLL

(By

CELIA TIMMS)

For those who enjoy tripe this recipe will be a change. For those who say tripe is lacking in flavour, this method will make it more palatable. Ingredients given should make enough tripe roll for six. You will need: — 21b tripe 2 onions li cups fresh breadcrumbs 2 rashers bacon Finch mixed herbs 1 tablespoon chopped parsley 3 pork sausages loz butter 1 egg Pepper and salt Apple sauce or puree Method: Wash tripe well then place in saucepan with sufficient cold water to cover; bring to boil and drain. Cover with fresh water, add one sliced onion and cook for two to two hours and a half, or until tender. Drain and trim the edges. Combine the breadcrumbs with the bacon (chopped, with the rind re; moved), herbs, parsley, meat from sausages, one onion, chopped or grated, melted butter and beaten egg and seasoning of salt and pepper. Spread this mixture over the tripe. Roll up and tie securely with thread. Dust lightly with flour and place in a baking dish with a little butter and bake in a moderate oven (350) for about an hour or until brown on all sides. Serve with heated apple sauce or puree.