Tripe, where can I get some ready cooked?

[johnnybriggs]

There has been a lot of tripe on this site, ho ho ho. No but seriously I would like to try some but I don't want to cook it myself. Does anyone know of a restaurant in Lancashire that serves it?

[lafrancaise]

Hi Johnny,I personally find the stuff disgusting so instead of paying a lot for it in a restaurant where you might hardly touch it why not try a tin!!

Good luck!!

[Beswad]

Don't know any restaurant that serves tripe. But I know tripe cooked in blackbean and chilli with abit of garlic is yummy.

[rd14962]

tripe can be eaten raw (as most people have it) with pepper and vinegar, but an easy way to cook it is to brown some onions in a frying pan, reduce the heat add some milk and braise it for ten minutes. the cooking aroma isn't too pleasant though, thats why its a good idea to mask the smell with the onions.

I dont like it myself, but in my home town of Chorley it's almost a staple diet in some homes!

I do enjoy chiterlings though, these are the intestines from a pig, cooked and then eaten cold. Wonderful.

Regards

Rupert

[Buenchico]

If you can't find a restaurant which serves tripe, perhaps you could just buy a 'ready meal' which contains it. Many delicatessens sell these. (In particular, if you can find a Portugese deli', they'll probably have a dish made of tripe and beans in a tomato sauce).

Chris

[Xollob]

I haven't been to this restaurant, but I've heard many good things about it from people who know what they're talking about. You may not get tripe on the menu every day, but be flexible and go for braised ox cheek or blackpudding and buttered pink trout with mustard and nettle sauce instead.

Serious Lancashire cooking here: Northcote Manor.

[SteveD]

I thought that I had found the ideal site for you:

http://www.tripesite.com/lore.html

but all the restaurants are in Sydney!

[johnnybriggs]

Well my situation has been addressed by recent Polish immigration and I have a jar of Flaki or tripe which I shall test and get back to you


Thanks for all your answers so far...