Jellied Tripe from Classic Scots Cookery by Catherine Brown
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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Cooking tools:
- Pot
- Stove
- Colander
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
- pepper
- 3 cloves of garlic, crushed
- 2 tinned, plum tomatoes
- 3 shallots, peeled and finely sliced
- 2 carrots, finely sliced
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