Sonya Hylton's National Dish recipe.
Ingredients
- 8 venison sausages
- 200g pancetta
- 3 medium potatoes (king edwards)
- 4 carrots (bunch)
- 1 head of celery
- 5 shallots
- 2 turnips (baby size)
- 3 garlic cloves
- 1 l homemade chicken stock
- parsley (bunch)
- thyme (bunch)
- 4 bay leaves
- 10 peppercorns
- lovage (bunch)
- 1 l milk
- 200g honeycomb tripe
- 3 tblsp honey
- 4 oz flour
- 2 eggs
- 4 oz breadcrumbs
- salt & pepper
- oil to deep fry
Method
- Boil tripe in milk, with shallot bay leaves & peppercorns.
- Place stock, potatoes, sausages, pancetta, shallots, garlic, turnips, celery, carrots and herbs in a pot to boil.
- Simmer and skim.
- Remove carrots, turnips celery and shallots after approx 30 mins.
- Fry sausages and pancetta in a pan.
- Strain stock.
- Glaze shallots, celery and turnips in butter.
- Glaze carrots in honey.
- Cool tripe and cut into strips.
- Flour, egg and breadcrumb tripe.
- Deep fry tripe.
- Plate up and garnish with herbs.
