Tripe Marketing Board board members are appointed for periods of between 3 months and 15 years and are hand-selected for their skills, knowledge and expertise and, of course, for their love of tripe. Board members are unpaid. Vacancies occasionally occur on the board, so if you are interested keep an eye out on our jobs page.
Sir Norman Wrassle
Sir Norman Wrassle is the charismatic and sometimes outspoken chairman of the Tripe Marketing Board, the UK’s leading agency for the promotion of tripe.
He left school at the age of 16 and began selling pickled cucumbers from a stall on Wigan market. At the age of 18 he was seriously injured when he fell off the back of a lorry, but made a full recovery and is now not only a highly respected businessman but considered to be one of the leading experts on tripe in the whole of the north of England.
Chief Executive Officer
He returned to college to get a degree in quality assurance and became a manager for a multinational company when he moved to Wigan (where he still lives).
Bryan's taste in food is fairly eclectic and he learned to love tripe in the period of post war austerity and is now determined to put tripe back in its rightful position in the diets of all.
He is the chair of a Wigan charity Embrace Wigan and Leigh, a position which takes up a lot of his spare time.
Ever wondered how on earth that tripe got onto your plate? Wyatt spends a lot of time doing exactly that. In his role of Director, Global Supply Chain, his responsibility is to support the Board’s strategy and make sure that there is a clearly defined process, from field to plate/bowl, which enables tripe to end up precisely where it is needed, meeting the demands of the most exacting connoisseur, tripe dresser or hound.
Born a Geordie, and proud of his true Northern roots, after leaving university with a degree and a rasping cough, for over 30 years Wyatt has made his career in logistics, and has worked with many of the leading companies in the industry. He now lives with his partner in Switzerland and has tried, without success, to get tripe on the piste.
His grandmother, a Yorkshirewoman, was an avid consumer of tripe, and Wyatt’s first-hand experience, at a very young age, of the aroma of tripe simmering in milk on a bed of onions has left a lasting impression on him. As he says in his own words: “My early exposure to tripe had a profound effect on me. As a consequence, I am determined to ensure that tripe gets exactly the service that it so richly deserves”.
Regional Director for East London and West Kent
Regional Director for East Kent and parts of Sussex and East Surrey
After graduating from Oxford University with a degree in English Language and Literature, Laura found that her qualifications in Anglo-Saxon and the works of W.B. Yeats weren’t much use in the business of financial advice. Since then, she has taken on many roles - some voluntary - all of which have been preparing her for the task of promoting tripe, which she feels can’t be too different to persuading a toddler to learn to love sprouts, for example.
Her experiences of British tripe have been limited to what is sold in the form of dog food, which she feeds to Shadow, a Springer Spaniel who came a respectable second to Willy Pongo Coles in the Tripe Dog 2014 competition. Laura does, however, have a recollection of accidentally eating Andouillette while on holiday in France, and finding it enjoyable.
Laura is married with three children (two at university), a dog, chickens and a dodgy internet connection.
Regional Director for Parts of Yorkshire
Having spent time working for the Communist Party in the early 1980s, followed by what he calls "a lamentable lurch to the right" which saw him elected as a Labour councillor in Huddersfield, he now describes himself as a 'devo-lefty' committed to home rule for the North. He regards the promotion of good, wholesome Northern food as vital to a radical political agenda.
"For too long," he argues, "tripe has been the subject of ridcule by London-based politicians and journalists. It's time to restore tripe to its rightful place on the dinner table of all right-thinking Northerners".
Regional Director for South Africa
(special responsibility for International tripe relations)
Thabo does work for a living – mainly in the field of Management Consulting, where tripe is sadly rarely ever discussed. He holds a Bachelor of Science and a Bachelor of Philosophy which also really have nothing to do with tripe, but seemed a good idea at the time.
Regional Director for areas south of Cheshire and north of London
Despite her tendency not to eat meat, she cannot suppress her passion for tripe. An inquisitive mind and nomadic tendencies saw her journey from finance at the Yorkshire Bank to IT in South Africa to green energy guru in tripe-free Evesham.
Like Hugh Fearnley-Whittingstall, she firmly believes in the idea of eating from nose to tail if we are to eat meat, and her ambition is to see tripe back in the nation’s stomachs. She is married with two children, none of whom are yet to share her love of tripe.
Regional Director for Scotland (special responsibility for vegans)
Phil's Lancashire roots mean he is no stranger to tripe, although his vegan principles mean his interest is more artistic than culinary.
Since graduating in BA(Hons) Fine Art at Newcastle(1980) and Postgraduate Certificate in Education at Manchester (1981), he has lived and worked in Perthshire, Scotland. For nearly 30 years he worked with people with disabilities and special needs,enabling them to express themselves through the visual and dramatic arts. At present he is creating his own artworks, growing his own vegetables and developing his large garden using permaculture principles. He also enjoys reading, music, cooking(vegan) and walking his dogs.
Holly Jahangiri was born across the street from the Daytona
International Speedway, which she credits for her lifelong habit of
going around in circles - very, very fast. In fact, she developed a
lifelong love of travel at an early age, and that is where she was
introduced to the notion of eating odd foodstuffs purely for the
entertainment value. She has gamely tried such terrifying
foods as balut, durian, orchids (the sort normally considered
"decoration only"), caviar, escargot, shark fin soup, kangaroo tail
soup, and turtle soup, to name a few. Tripe nearly did her in, but she's been won over. "I'm determined not to starve in a
post-apocalyptic world. You know, after the Little Green Men turn all
the cows inside out, tripe will be the 'low-hanging fruit.'"
is an avid reader, author of technical manuals and several children's
books, and lives in Houston, Texas, with her husband
of several decades. Her children are grown, now, and glad to have
escaped (most) of her culinary adventures. Her son once shot her in the
eye with a Nerf dart for making him try tripe.
Regional Director for West London and the South West
Having previously had a healthy relationship with tripe (largely involving the use of a bargepole) a chance encounter with the Tripe Marketing Board on Twitter changed her life.
After experiencing 'Tripe For Beginners' at The Longs Arms in South Wraxall, this habitual Quorn eater has now embarked on an unexpected mission to bring tripe to West London - whether it likes it or not.
Regional Director for Australia & South East Asia
Katrina Murphy, when not playing at being the Managing Director of Katrina Murphy Industrial Relations in Australia, fully devotes her life to her real job of being the Tripe Marketing Board's Australian and South East Asia representative.
Katrina is based in Australia and consults to employer and professional association clients about industrial relations matters, workplace investigations and Human Resources.
Her current special interest is gauging the effectiveness of serving lashings of piping hot tripe at enterprise bargaining meetings instead of the usual chocolate biscuits and Minties.
Katrina likes cats, David Bowie, iced coffee, art and Teddy her Tripe Dog, not always in that order.
They married and opened Sybaris Bistro in Albany, Oregon in 2001. Matt is the chef and has won several cooking awards and has been nominated two years for the James Beard Foundation Award for Best Chef Northwest. They have two daughters and a dog, one of which likes tripe.
Head of Product Development
In 1974, he got a Saturday job at Chapman’s butchers in the newly opened meat and fish market, directly opposite Gosling’s tripe stall where he regularly indulged in a ‘plate of mixed’ in his lunch hour. He also regularly ate tripe at home with his late grandfather who was also a big tripe fan.
He moved to London to attend university and returned home in 1982 but was unable to find permanent work in South Yorkshire in the Thatcher era so he went back to London to take up a job as a computer programmer for Reader’s Digest. Fortunately, the company’s offices, next door to the Central Criminal Court in Old Bailey, were only a stone’s throw from Smithfield market where there was an excellent tripe stall to satisfy his cravings. In 1989 he founded a market research company jointly with former colleagues and then spun off his own data analysis business, a job he still does today having worked on contract for many household name organisations over the years.
John now lives in Chester and enjoys travelling and seeking out tripe dishes such as andouillette (French tripe sausage) and saure kutteln (German pickled sour tripe) on restaurant menus. He enjoys cooking and has experimented with various tripe dishes including tripe fingers, aimed specially at children, tripe dresser’s pie, crispy fried tripe and an English tripe sausage.
Regional Director for Greater Manchester
Throughout his life he claims to have been blessed with far greater "common sense" and "awareness" than any paper qualification would confer.
Until very recently he lived a conservative existence with regards to his culinary consumption, but is now a "born again" consumer of all things exotic including tomatoes, spices, dates and the majestic meat product which is tripe.
Ken is a keen photographer and gave up paid employment so that he could be a full time student of imaging and evangelise for Offal Awareness and the virtues of tripe as a 21st century foodstuff.