Ox Tripe and shellfish in a spiced white sauce. Susan Campbell's 'English Cookery, Old and New' (1981) tells us that "Tripe Wiggle.. can be made with clams, oysters or peeled prawns. It makes a nice start to a meal, served in small quantities."
Original Receipt from Daily News (London) - Tuesday 12 September 1939
"Wiggled" tripe with shrimps -fresh or potted- is good. For this cook the tripe till tender, trimmed into small pieces , then prepare a white sauce with some of the flavoured stock mixed with the milk measure. Use 1oz. butter, 1oz. flour, half a pint of milk and tripe liquor mixed, to 1b. dressed tripe and a gill of picked shrimps. A squeeze of lemon juice and a pinch of mace assure flavour for the sauce.
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