Tripe and chestnut roll
(tripe recipe from the United Kingdom)
Ingredients
2 lbs tripe, 1 lb chestnuts, 1/2 lb breadcrumbs, 1 tbsp fine sago, A little grated lemon rind, Pepper and salt, Brown gravy, For the suet crust:, 1 lb flour, 6 oz suet, 1 tsp salt, A tsp baking powder, Cold water.
Directions
Buy the tripe in one piece if possible. Boil the chestnuts until tender, remove the shells and mash them. Mix them with the breadcrumbs, seasoning, and a little grated lemon rind. Bind all together with the sago, which has been soaked in a little hot water. Put this stuffing in the centre of the tripe and roll it up. Then make the Suet crust. Sieve the flour, salt and baking powder into a basin, add the suet finely chopped and mixed together. Form into a paste with cold water and roll out. Put the tripe roll in the centre, fold the crust over it and seal it in securely. Place the roll on a greased tin and bake in a good oven from one to two hours. Serve with brown sauce or gravy in a sauce boat.
