Cooking For 1966 SPANISH TRIPE
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CELIA TIMMS]
For those who like tripe, here is a way of preparing it that I think you will find different. Ingredients: 1| lb of tripe 1 tablespoon butter 2 tablespoons chopped onion 4 skinned and chopped medium tomatoes Pinch of mixed herbs 1 clove garlic 2 tablespoons sherry Pinch of nutmeg Pepper and salt Bacon. ' Method: Blanch and cook
tripe in the usual way until tender. When cooled, cut into small pieces or thin strips. Melt butter in a pan and add to it the onion, tomatoes, the garlic crushed or chopped, herbs and pepper and salt. Cook all of these until tomatoes are soft. Add the tripe, the sherry and the nutmeg and cook gently for five to 10 minutes. Pour into' an ovenproof dish and top | with rashers of bacon. Cooki in moderate oven until the bacon is crisp.
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https://paperspast.natlib.govt.nz/newspapers/CHP19660629.2.22.16
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Press, Volume CVI, Issue 31098, 29 June 1966, Page 2
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148Cooking For 1966 SPANISH TRIPE Press, Volume CVI, Issue 31098, 29 June 1966, Page 2
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