Balmoral tripe



  • Veal tripe cut in 8 cm squares, bacon slightly smaller laid over each square which is then peppered, rolled up and packed seam side down over bay leaves in a saucepan, seasoned and covered with chopped onions, parsley and veal stock. It is simmered for 2 hours until tender adding sliced mushrooms 10 minutes before the end. Finished with cream before serving.