Tripe with Bacon and Nutmeg from A Year in a Scots Kitchen by Catherine Brown
Method Heat the oil in a pan and add the bacon. Cook over a low heat until lightly crisp. Add the onions. Cook gently until they are transparent and lightly brown. Add the tripe to the pan along wi...
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Cooking tools:
- Butcher's twine
- Microplane
- Peeler
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Tongs
Ingredients
- 2-3 sprigs of thyme
- zest ½ lemon
- 125 ml (4 fl oz) meat stock or water
- 2 large onions, finely chopped
- 500 g (1 lb) prepared and cooked tripe, cut into very
- 50 g (2 oz) butter
- 4 rashers of streaky bacon, diced
- 1 tablespoon chopped parsley
- salt
- freshly ground pepper
- ½ grated nutmeg
- 2-3 bay leaves
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