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Tripe stew with Dumplings

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  • Ingredients

  • 1 ½ ks (3 lbs)tripe
  • 1 bottle dry white wine
  • 2 carrots
  • 2 green peppers
  • 1 large onion
  • 3 sticks celery
  • 1 teas peppercorns
  • 1 teas salt3 cups strong chicken stock
  • 4 ½ tabs cornflour
  • 3 cups prepared biscuit (dumpling) dough

  • Method

  • Rinse the tripe and cut into 7cm squares
  • Marinade for 24 hours in a glass or enamel vessel with the wine, pepper and salt and the vegetables prepared and cut into slivers
  • Pour into a large casserole, cover and bake in an oven preheated to 250 deg F(slow) for 2 ½ hours.
  • .Meanwhile , mix the cornflour into some of the cold stock.
  • Heat the remainder and thicken with the cornflour.
  • Add to the casserole and continue cooking a further 2 hours
  • .Increase the oven heat to hot (400 deg F).
  • Make the dough into about 12 balls and place on top of the tripe in a single layer.
  • Cover and cook for 10 mins.
  • Uncover and allow the dumplings to brown a little.
  • Turn carefully to allow them to brown on the other side



Serving suggestions


Flavour the dumplings with cheese , herbs or chopped parsley

A scone dough is probably the closest to American "biscuit" dough