Australian - salad meat
Tripe Jelly

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  • ½ k boiled tripe
  • salt and pepper
  • 1 tab finely chopped parsley
  • 2 rashers of boiled bacon
  • 1 dsp powdered gelatine


  • boil the tripe until tender.
  • cool and mince with the bacon rashers.
  • dissolve the gelatine in ½ cup of the tripe liquor (or better still, a strong stock)
  • mix the mince with the salt and pepper,parsley and dissolved gelatine until well blended.
  • allow to set.


Source: The Schauer Australian Cookery Book

Serving suggestions
Slice and serve with salad. Goes well with sauce gribiche. Serves 8.