Tripe, Scotch Fashion.—Tripe is usually cooked on
with aversion in England, though many of these same
dainty people eat it with gusto at the table d'hôte
when disguised as gras double à la soubise, stewed
and served with a rich onion sauce), à la Orie, &c.
Stew the tripe till perfectly tender, and let it get cold.
Make ready a good veal forcemeat to which you have
added a little very finely minced onion and an egg.
Now cut the thick plain part of the tripe into neat
pieces about 1½in. by 3in. or 4in. long. Spread
some of the stuffing on each (if liked add a little of
the honeycombed part of the tripe, which does not
roll, finely minced, to the stuffing, as it improves the
flavour greatly), then roll these up neatly like a
beef olive, skewer each into shape with a fine skewer,
roll in egg and fine breadcrumbs, and fry it a
delicate brown. Have ready some rich, well-flavoured
brown or espagnole sauce, lay the tripe olives in this,
and allow them to soak at the side of the stove,
keeping hot, but never actually even simmering, for
an hour or so, till they absorb the flavour of the
sauce, then serve in in their papers with a sauce bout
of poivrade sauce.