Tripe warsaw style

INGREDIENTS

2lb honeycomb tripe
2 pints meat stock
2 carrots diced
1 onion chopped fine
1 celery diced
1 parsnip diced
1 leek diced
1tbs chopped parsley
1oz flour
pinch of nutmeg
pinch of marjoram
teaspoon grated ginger
teaspoon chopped dill

METHOD

Soak tripe in cold water for three hours. Throw water away. Placed tripe in a saucepan cover with clean water bring to the boil and drain again. Chop tripe into rectangular pieces 1in x 2in put back into pan with cold water bring to boil and simmer for two hours.

Simmer chopped vegetables in the meat stock for 15 minutes using another pan with a tight-fitting lid. Drain the tripe and add to the second pan with the chopped vegetables and stock.

Make paste with the melted butter and flour. Add to pan and stir in. Simmer for 30 minutes. Add all the other seasonings except the dill. Correct seasoning with salt and pepper and cook very slowly for one hour with the lid on.

When serving sprinkle a little chopped dill on top.