A TRIPE DISH
TRY IT THIS WAY. Parboil about 21b. tripe, then drain. While tripe is still hot, rub over with garlic. Allow to stand until cold, then cut into pieces about 2 inches square. Heat a casserole in the oven, rub a little garlic round the dish, place a layer of tripe, then a layer of the following vegetables cut into dice: 2 or 3 carrots, 2 swede turnips, 2 large onions, and 1 cup chopped celery. Between the layers add a layer of shredded bacon. When dish is full, cover with 1 pint stock, adding salt and pepper to taste. Cover with a tight-fitting lid and cook in a very moderate oven for about 21 hours.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410804.2.4.7
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Wairarapa Times-Age, 4 August 1941, Page 2
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118A TRIPE DISH Wairarapa Times-Age, 4 August 1941, Page 2
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