Tripe and Bacon

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 lb pre-cooked tripe
  • 8 oz bacon rashers
  • Β½ oz plain flour
  • ΒΌ pint water
  • 1 dessertspoon tomato sauce
  • Salt and pepper


    Fry the bacon slowly so that the fat runs. Put the bacon on a warm dish. Slice the tripe and fry it until golden in the bacon fat. Put the tripe with the bacon on the dish. Sprinkle the flour into the fat and cook for one minute, stirring well. Add the water, sauce, salt and pepper, stirring all the time. When hot and thick, pour over the tripe and bacon.