300 g (12 oz) shortcrust pastry
600 g (1 1/2 lb) tripe
1 large pinch each of rosemary, marjoram and thyme
2 tbsp (25 g) 1 oz butter
1 large, thin-cut, gammon (ham) rasher
1 tablespoon chopped parsley
salt and pepper
1 small onion, chopped
1 1/4 cup (1/2 pint) 300 ml water or white wine and water
600 g (1 1/2 lb) tripe
1 large pinch each of rosemary, marjoram and thyme
2 tbsp (25 g) 1 oz butter
1 large, thin-cut, gammon (ham) rasher
1 tablespoon chopped parsley
salt and pepper
1 small onion, chopped
1 1/4 cup (1/2 pint) 300 ml water or white wine and water
method
1. Roll out the pastry and line a pie dish, reserving enough for the lid.
2. Stew the tripe in water, or white wine and water, for 15 minutes. Drain, and reserve a little of the stock.
3. Leave the tripe to jelly.
4. Place the gammon rasher in the bottom of the pie.
5. Put the jellied tripe into the pie and mix in the herbs, onion and seasoning.
6. Moisten with the stock and dot with butter.
7. Cover the pie, put a slit in the top, bake in a pre-heated oven at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 for a further 20 minutes until golden brown.
2. Stew the tripe in water, or white wine and water, for 15 minutes. Drain, and reserve a little of the stock.
3. Leave the tripe to jelly.
4. Place the gammon rasher in the bottom of the pie.
5. Put the jellied tripe into the pie and mix in the herbs, onion and seasoning.
6. Moisten with the stock and dot with butter.
7. Cover the pie, put a slit in the top, bake in a pre-heated oven at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 for a further 20 minutes until golden brown.
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