1 lb. tripe
1 thick slice of bread
1 tbspn. S.R. flour
1 dspn. lemon juice
Method: Boil tripe till tender in water with salt, then mince tripe and bread. Add S.R. flour, lemon juice, parsley and bind with egg, then form into balls and fry.
Source: contributed by M. Bristow in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.