Savoury Tripe

1&1/2 lb tripe
1/2 oz butter
1 onion
2 tablespoons flour
1 cup water
1 cup evaporated milk
1 carrot
1 chicken stock cube
3 sticks celery
salt and pepper
1 dessertspoon Worcestershire sauce

Method: Cut tripe into 1 inch pieces, place in saucepan. Cover with water, add little salt; simmer one hour. Drain. Melt butter in saucepan. Fry chopped onion 2 minutes. Add flour, cook few minutes, remove from heat, add water, milk and crumbled stock cube. Return to heat, stir until sauce boils and thickens. Cook diced carrot and celery until tender, drain and add with tripe to sauce. Stir in Worcestershire sauce.

Serves 4.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.43.

Pepper Pot

3 tablespoons butter

1/4 cup chopped celery

1-1/2 cups cubes potato

5 cups stock

1/2 lb. [250 gm.] cooked tripe [optional]

1/2 cup cream

1 tablespoon butter

1/4 cup chopped onion

1/2 cup chopped green pepper

3 tablespoons wholemeal flour

pepper and salt

Method: Put butter, celery, potato, onion, green pepper. Cook slowly 15 minutes then stir in flour, stir and cook 5 minutes then add stock, tripe, pepper and salt. Cover and cook slowly for 1 hour. Just before serving add half cup cream and extra butter.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.17.

Mock Tripe

Cut up 1 or 2 mutton flaps into tiny squares, barely cover with water, sprinkle with salt and pepper and simmer until quite tender (there will be very little liquid left). Put aside till cool, when fat sets, skim and return to stove. Now add 1 pint milk, 3 sliced onions, and cook gently till onions are tender. Thicken with flour and milk, add a handful of chopped parsley and serve hot.

Source: contributed by Mrs Edwin Kleemann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.22.

From 2008: celebrating seven years of blogging by revisiting some classics. And this is my 600th post. 

Mock Chicken

1 lb. tripe

1 thick slice of bread

1 tbspn. S.R. flour

1 dspn. lemon juice

Parsley

1 egg

Salt

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.

Eggs à la Tripe

3 medium-sized onions
3 eggs
1/2 pint of milk
1 small tablespoon flour
a little butter
pepper and salt

Method: Peel the onions and cut in quarters. Boil with salt in about a cup of water. When soft, drain off the water, mix flour to a smooth paste with milk, add butter and pepper. Add this to the onions, and stirring, boil till it thickens. Then, having previously boiled the eggs till quite hard, shell and slice. Lift the onions with sauce into a hot dish, place the egg over top and garnish with toast.

Source: contributed by G. Robertson, Glenelg, in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.1.

Mock Tripe

Cut up 1 or 2 mutton flaps into tiny squares, barely cover with water, sprinkle with salt and pepper and simmer until quite tender (there will be very little liquid left). Put aside till cool, when fat sets, skim and return to stove. Now add 1 pint milk, 3 sliced onions, and cook gently till onions are tender. Thicken with flour and milk, add a handful of chopped parsley and serve hot.

Source: contributed by Mrs Edwin Kleemann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.22.