Tripe Casserole
The most popular recipe within the JON PERTWEE RECIPE BOOK is Tripe Casserole. It is the meal of choice of the lost companion Narmopolof. The recipe was contributed by Miss R Lord from Essex. Following its publication, Miss Lord got lots and lots of fanmail about her wonderful recipe. Today, you are incredibly fortunate that I will retype that recipe for you to cook and enjoy.
1 1/2 lb. cooked tripe (yum yum!)
1/4 pint approx. cooking oil
1/4 pint approx. vinegar (good for defeating Raxacoricofallapatorians)
1 onion (chopped)
2 oz. butter
1/2 lb. mushrooms
1 small tin tomatoes - liquid made up to 3/4 pint with stock or water
1 oz. flour
1 oz. breadcrumbs
2 carrots (peeled and chopped)
1) Cut cooked tripe into strips and leave in enough oil and vinegar to cover for about 1 hour.
2) Fry onion and carrots in 1 oz. butter. Peel and slice mushrooms. Add to onion and carrots, cook gently 2-3 minutes; remove and keep hot.
3) Melt remaining 1 oz. butter in the pan, stir in flour and add tomatoes and liquid. Stir and cook until thickened.
4) Drain tripe, put a layer into a buttered casserole dish, cover with one-third of sauce, then all the vegetables, followed by a layer of sauce and breadcrumbs.
5) Add remaining tripe, remainder of sauce, and sprinkle with breadcrumbs. Dot with butter and bake in a hot over mark 8 (450'F.) for 20 minutes or until golden brown.
Now you can make tripe casserole for you and/or your family. Yum yum!!
1 1/2 lb. cooked tripe (yum yum!)
1/4 pint approx. cooking oil
1/4 pint approx. vinegar (good for defeating Raxacoricofallapatorians)
1 onion (chopped)
2 oz. butter
1/2 lb. mushrooms
1 small tin tomatoes - liquid made up to 3/4 pint with stock or water
1 oz. flour
1 oz. breadcrumbs
2 carrots (peeled and chopped)
1) Cut cooked tripe into strips and leave in enough oil and vinegar to cover for about 1 hour.
2) Fry onion and carrots in 1 oz. butter. Peel and slice mushrooms. Add to onion and carrots, cook gently 2-3 minutes; remove and keep hot.
3) Melt remaining 1 oz. butter in the pan, stir in flour and add tomatoes and liquid. Stir and cook until thickened.
4) Drain tripe, put a layer into a buttered casserole dish, cover with one-third of sauce, then all the vegetables, followed by a layer of sauce and breadcrumbs.
5) Add remaining tripe, remainder of sauce, and sprinkle with breadcrumbs. Dot with butter and bake in a hot over mark 8 (450'F.) for 20 minutes or until golden brown.
Now you can make tripe casserole for you and/or your family. Yum yum!!