Jellied Tripe from Classic Scots Cookery by Catherine Brown

Name: Jellied Tripe from Classic Scots Cookery by Catherine Brown
Ingredients: 2 pig’s trotters; 1 L (1 pt 15 fl oz) dry cider; 1 kg (2 lb 4 oz) tripe; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 1 head of garlic; Sea salt and pepper; 3 cloves of garlic, crushed; 2 tinned, plum tomatoes; 3 shallots, peeled and finely sliced; 2 carrots, finely sliced

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This is a butcher’s speciality that can be found at the made-up meats counter. Theirs is a simpler affair than this version which is based on the jellied tripe

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Ingredients

2 pig’s trotters
1 L (1 pt 15 fl oz) dry cider
1 kg (2 lb 4 oz) tripe
Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves
1 head of garlic
Sea salt and pepper
3 cloves of garlic, crushed
2 tinned, plum tomatoes
3 shallots, peeled and finely sliced
2 carrots, finely sliced