Tripe and chestnut roll (tripe recipe from the United Kingdom) |
|
Ingredients2 lbs tripe1 lb chestnuts 1/2 lb breadcrumbs 1 tbsp fine sago A little grated lemon rind Pepper and salt Brown gravy For the suet crust: 1 lb flour 6 oz suet 1 tsp salt A tsp baking powder Cold water |
|
DirectionsBuy the tripe in one piece if possible. Boil the chestnuts until tender, remove the shells and mash them. Mix them with the breadcrumbs, seasoning, and a little grated lemon rind. Bind all together with the sago, which has been soaked in a little hot water. Put this stuffing in the centre of the tripe and roll it up. Then make the Suet crust. Sieve the flour, salt and baking powder into a basin, add the suet finely chopped and mixed together. Form into a paste with cold water and roll out. Put the tripe roll in the centre, fold the crust over it and seal it in securely. Place the roll on a greased tin and bake in a good oven from one to two hours. Serve with brown sauce or gravy in a sauce boat. |
|