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2-4
servingsEasy
Published 1996
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 with the stock or water. Wind some thread round the peel, thyme and bay leaf and add. Season with salt and pepper and grated nutmeg and simmer gently for 1-2 hours. Remove the bunch of flavour