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  Added: May 02, 2011  •  Visited (693)  •  Print version Print this recipe (45)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Glasgow Tripe
What You Need:
  • Tripe
  • Veal
  • Salt and pepper
  • Water

  • How To Cook:
    1. Clean and blanch the tripe, cut it into pieces, roll them up and tie.

    2. Put them in a stone or earthenware jar with a marrow bone, a knuckle of veal or some veal trimmings, and season with salt and pepper.

    3. Cover the jar, stand it in a saucepan of boiling water and cook for 8 hours, replenishing the water in the saucepan as it boils away.

    4. Let it stand till cold, when the tripe will be surrounded by jelly.

    5. It can then be dressed according to taste.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ Scotland
    Dish ╗ Appetizers
    Main Ingredient ╗ Meat & Poultry ╗ Tripe
    Main Ingredient ╗ Meat & Poultry ╗ Veal


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