Tripe with Bacon and Nutmeg

Preparation info
  • For

    2-4

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Ingredients

  • 50 g (2 oz) butter
  • 4 rashers of streaky bacon, diced

Method

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