Tripe and onions –you’ll love it, or hate it. It’s a Marmite taste, but plenty of Yorkshire folk still eat this. And once upon a cob-webbed time, most Yorkshire markets had a tripe stall where you could eat a plate of dressed tripe drenched in vinegar and salt. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Tripe goes mainstream thanks to offal revival - The Telegraph

Sara, who was originally training to be a lawyer before she joined the family business, said tripe has started to become popular again after Morrisons launched an offal range. What is tripe? Tripe is an edible offal product that comes from the stomachs of various animals, including cows, sheep, goats and pigs. Remove the bay leaf from the tripe and stir into the sauce. Heat through until hot and season to taste. Turn into a warm serving dish and serve immediately. Is it expensive? While it is not as cheap as you might expect, itisn’t particularly expensive. Real Lancashire Tripe sells for between �3.96 - �4.99 per kilo for between 300 - 450g.

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What does it taste like? Very little. Tripe is a flavourless food with little odour but it is very good at absorbing flavours. Devoted tripe fans eat it with just a little vinegar but try combining lots of different herbs and spices to get thebest out of it.

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Dice the potatoes, add onions finely chopped and then mix with enough salad dressing to coat. Arrange is a dish. lb of pre-cooked tripeCold cooked potatoes1 beetrootSpring onionsSeasoningMayonnaise or salad dressingChopped parsleyMethod How do you cook it? Anyway you like but it works particularly well in thingslike stews and casseroles. There are also a lot of good Italian recipes thatuse tripe. Peter Rawcliffe, owner of Rawcliffe’s Foods said: ‘Tripe is a fantastic meat, you just have to know what to do with it. When I first tried it, I hated it, but I love it now.

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Eaten with onions, it’s – let’s say – an ‘acquired taste’, but one that’s worth trying, at least (and maybe only) once in your life. Here’s an old Yorkshire recipe, enough for four people. Sara and Andy, along with Andy’s son Brett who also works for the company, are now hoping for tripe to be popular all over the country. Sara said: ‘I think tripe is already popular in Lancashire, it’s a Lancashire product. We want it to be even more popular here but we want people across other parts of the country to start eating it regularly. People just need to get over the stigma and try it. Experiment with recipes and stop being so squeamish!’ Morrisons chief executive David Potts says: “I’m pleased with the greater recognition, warmth and affection for the Morrisons brand from all corners of the nation, following a year like no other. We must now look forward with hope towards better times for all, and we’re confident we can take our strong momentum into the new year, targeting profit growth and significant lower net debt during 2021/22.” Multichannel strategy Cut the tripe into 1� inch squares. Place it in a larger saucepan, cover with cold water and bring to the boil. Simmer for five minutes, then drain.