Offal
Norfolk, England
The whimsical name for
this dish probably comes
from the fact that the tripe
is sewn up to contain
the filling.
2lb / 900g tripe
8 oz/ 225g small onions, peeled
8 oz/ 225g fresh white breadcrumbs
1 heaped tbs / 20g chopped parsley
1/2 tsp / 3g chopped thyme
1 tsp / 5g grated lemon rind
salt and freshley ground black pepper
1 large egg, beaten
6-8 rashers of streaky bacon, derind
Pre-heat oven to 350F / 177C / Gas Mark 4
Boil the onions in lightly salted water until soft. Cool slightly
and chop finely.
Mix together with the breadcrumbs, herbs, lemon rind and seasoning and bind
together with the beaten egg.
Spread out the tripe, smooth side uppermost, and season lightly. Spread
the filling mixture over half the tripe, fold the other half over and sew
up the edges neatly to form a sealed parcel.
Butter a suitable ovenproof dish and put the tripe in, covering with the
bacon rashers.
Bake for 30 minutes, then drain off the liquid that has accumulated, leaving
just enough to prevent the tripe from sticking. Bake for a further
30 minutes, covering with foil if necessary.