A Ox tripe wrapped around stuffing of breadcrumbs, egg, minced onion, parsley and lemon, the edges sewn up and the whole baked covered with fatty bacon.
This dish is associated with Norfolk in 'Favourite Norfolk Recipes' by J.Salmon, but the link may be spurious. It is also known from the 1973 Edition of 'Farmhouse Fair', published by Farmers Weekly. The dish appears to have a certain popularity in Germany where 'Schneider Kutteln' (the translation, we are told, is exact) is thought to be distinctively English.
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2lb / 900g tripe
8 oz/ 225g small onions, peeled
8 oz/ 225g fresh white breadcrumbs
1 heaped tbs / 20g chopped parsley
½ tsp / 3g chopped thyme
1 tsp / 5g grated lemon rind
salt and freshly 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.
Bolton Market, 2013
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