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Cheese and tripe casserole with bacon rolls

 

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  • Ingredients

  • 1 ½ lbs (680 grams) tripe
  • 2 sliced onionssaltwater
  • 1 oz (28grms) butter
  • 1 oz((28 grms) flour
  • ½ pt (284mls) milk6ozs (170 grms) grated cheddar cheese
  • 1 cup diced potatobacon rolls
  • Method

  • Cut tripe into small pieces and blanch (by cleaning and boiling briefly in water with juice of 1/2 lemon)
  • Drain and cover with more hot water, add sliced onion and a little saltSimmer for 11/2 -2 hrsMelt butter in a saucepan, add flour and blend in milk.
  • Cook until thickened.
  • Simmer for 3 mins and add 4 ozs grated cheeseStir until smooth.
  • Drain tripe and add to sauce with potatoes.
  • Pour into a casserole and top with remaining cheeseBake in a moderate oven for 35-40 mins until golden brown

 

Source: LOAD OF TRIPE &Port Broughton History: Beth Cornell, Floss WilliamsAnd Marg leahy

Serving suggestions
Garnish with bacon rolls and green peas. Serves 4.

 
Variations

 
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