Glasgow Tripe

Preparation info
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By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


  • tripe
  • knuckle of veal
  • pepper
  • salt
  • water


When well cleaned and blanched, cut the tripe into pieces; roll them up neatly, fasten with a thread and, with a marrow bone, or knuckle, or trimmings of veal, place them in a stoneware jar with pepper and salt. Place the closed jar in a pot of water, which keep full as it boils away. It will take eight hours at least. Keep the tripe in its own jelly in the jar, and dre