Name: Jellied Tripe
Yield: Yield: 4-6
Cuisine: United Kingdom
Ingredients: Sea salt and pepper; 2 carrots, finely sliced; 2 tinned, plum tomatoes; 3 cloves of garlic, crushed; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 1 kg (2 lb 4 oz) tripe; 3 shallots, peeled and finely sliced; 1 L (1 pt 15 fl oz) dry cider; 1 head of garlic; 2 pig’s trotters

Preparation info

Yield:
4-6

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

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 made by the inspirational Fergus Henderson at his restaurant, St John in Smithfield, London. See also in his book Head to Tail Eating (1999).

Ingredients

2 pig’s trotters
1 head of garlic
Several sprigs of pa

Method

Serve With: chicory salad and capers.

Cooking Trotters and Tripe

Put the trotters, garlic and herbs into a pot, cover with cider and bring to the boil. Reduce and simmer, covered for about two hours. Add the tripe and cook for another one to two hours or until the trotters and tripe are cooked and tender. Strain.