General Chat

I actually found some real, genuine, tripe yesterday - in the covered market in Oxford.
Both my sister and I have spent years trying to find some, as it was a staple from our childhood. I bought some years ago, we cooked like we thought mum did (in milk) but it wasn't the same.
I found out, about 5 years ago, that mum cooked it in water (with onion and carrots) - then added cornflour.
Not sure whether to cook a bit, and freeze the rest, until I see my sister, or 'pig out'! :-D

There are several kinds of tripe ,the textures vary a lot..it still can be bought here in the north.

The Poles have 101 ways of cooking trip most of them very tasty.
Given that about 10% of the city's population is Polish (*) you may have some luck here:
Malinka Southampton
3 Shirley High Street, Southampton SO15 3LQ
+44 (0) 23 8070 0033
(*) the team have reverted to red & white stripes 'cos of this lol.
The Poles aren't daft and would never pay the prices demanded by Winchester farmer's markets.
I like the French recipe tripes provencales, not so keen on mode de Caen.
They make a good ragout as well.

Hi Stella, I'm just pleased to have got SOMETHING :-D
It's not easy finding a real butchers down here, let alone a variety of tripe. :-(
Every time I find a butcher, I'm in there - but until yesterday, had no luck.

Thanks for that, Rollo, but I rarely visit Southampton now, and haven't been down Shirley High street for years. Also, the shop may not actually sell fresh tripe.
The Polish Deli in Winchester sells a variety of canned/bottled tripe, plus some tripe spices, but that's a totally different thing to fresh tripe.

you can poach tripe in milk..it was used that way in the past for invalids..

I used to (before i was vegetarian) boil pig's trotters, remove the meat and press it in a pudding basin with a weight on top.. best pressed ham you will ever taste..!

Joan, i think people up this way still do eat it raw... :-)

Joan, I've never tried 'raw' tripe.....

My mum cooked smoked haddock in milk too, then made a sauce with the milk.

Most recipes say to cook tripe in milk, and as ours (as a child) had a white sauce, we presumed milk was what mum used, but when I asked her, about 5 years ago, she said she 'wouldn't waste milk on tripe, she used water'!

Well, i learned that way of pressing the meat when i was a cook in a care home years ago.. we then sliced it and used it in sandwiches or salads....it was rather a posh home for genteel ladies..haha. :-D

I also cooked tripe in milk with a little seasoning for them... :-D

I only tasted it once.. didn't like it at all...lol

UGH!!!

There are very few things I can't bring myself to eat, but tripe is one. I also can't eat tongue, as I get a vision of it hanging out of the cow's mouth, dribbling. Apart from that, most offal, hearts, liver, kidneys, yum yum.

I love ox tongue :-D

My mother used to cook tripe once a week, with milk and oinions. I loved it. She used to cook a couple of crubeens (pigs trotters) for my uncle, her brother, who lived with us. I used to watch him eating them, and pick out any tiny bits of meat when he was finished.

My Granddad loved tripe Honeycomb .just raw with pepper & vinegar .couldn't even look at it .Bob you are offal . :-D

Most butchers sell tripe, you just have to ask as they do not put it in the window. Even here down South.

Personally, wild horses would not get me to eat it, but each to their own :-D <3

I go into every butcher's shop I see, DC - mind you, there are none within 5 miles of where I live - but whenever I go out, I always make a bee-line to any butchers, and his is the first one I've found who serves it.

Pity you don't have a car Maggie, there is, or was until at least a year ago, an excellent butcher at Bishopstoke.