tom parker bowles::Peel and slice the onions-tom parker bowles

tom parker bowles::Peel and slice the onions.
Line the bottom of a casserole with a layer of onions and carrots, then a layer of tripe and a sprinkling of suet and black pepper.
Pour over this the calvados or brandy and enough water or cider to cover.
Bring just to a boil.
Seal the casserole with a strip of pie pastry dough and bake in a preheated 480degree oven for 12 hours.
When ready to serve break the seal, remove the bouquet garni, bay leaf and whole onion.
Return the meat to the casserole to heat through and serve in preheated individual small casseroles with boiled parsley potato.