½ ks (3 lbs)tripe
bottle dry white wine
teas salt3 cups strong chicken stock
½ tabs cornflour
cups prepared biscuit (dumpling) dough
the tripe and cut into 7cm squares
for 24 hours in a glass or enamel vessel with the wine,
pepper and salt and the vegetables prepared and cut into
into a large casserole, cover and bake in an oven preheated
to 250 deg F(slow) for 2 ½ hours.
, mix the cornflour into some of the cold stock.
the remainder and thicken with the cornflour.
to the casserole and continue cooking a further 2 hours
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.
and cook for 10 mins.
and allow the dumplings to brown a little.
carefully to allow them to brown on the other side
Flavour the dumplings with cheese , herbs or chopped parsley
A scone dough is probably the closest to American