Real tripe Books

Here at the Tripe Marketing Board, we know that not everyone appreciates humorous tripe books. That’s why we’ve carefully curated some of the best serious tripe books for you to savour.  These are Sir Norman’s personal picks, so you can be assured of a high tripe content.

But remember – if you’re looking for fun with tripe, you should visit  our shop.

Stephane Reynaud’s Book of Tripe: and Gizzards, Kidneys, Feet, Brains and all the Rest

From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane’s recipes showcase everything from traditional dishes to more modern fare including chicken liver terrines, pig’s trotters, lamb liver and balsamic sauce apple pie, oxtail with hazelnuts and curried pork cheek amongst many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe.

This is the bible for tripe-lovers.

Sir Norman Wrassle

“The Book of Tripe” is a beautiful, specialized cookbook. Exactly what I hoped it would be: informational, fun and full of enticing recipes, anecdotal tidbits and photos of classic (French) dishes prepared with the “lesser” off cuts of food animals.

John Koski

Tripe: A Most Excellent Dish

A new instalment in The English Kitchen series. People think of tripe as just another dreary post-war substitute for real food, one of the worst aspects of food rationing. But it has a long and glorious history as a staple of working-class diet in the industrial towns of Lancashire and northern England. It was never a new invention of the Industrial Revolution, but its cheapness and nutritional value gave it a new significance among cotton workers and other factory hands.

All through Lancashire there arose large numbers of tripe dressers (often back-room businesses) and tripe restaurants (often of surprising ornateness and magnificence). All this disappeared with our growing affluence in the sixties and seventies and tripe is (almost) now restricted to chefs exploring the byways of butchery and to people with long memories.

Of course, it was never specifically English: lots of other cultures embraced tripe cookery and made classics of the dish – not least the French (Tripes à la mode de Caen) and the Turkish market workers who still rejoice in tripe soup of a morning.

This brief yet elegantly designed book reprints Houlihan’s 1988 history of the Lancashire tripe trade, together with Roy Shipperbottom’s essay on the “Decline of Tripe” and a 1987 piece by Lynda Brown on “Elder: ‘A Good Udder to Dinner'” (the quote is from Pepys). Houlihan was inspired by a conversation with a neighbour: “When I were a girl, mi mother kept a trip shop up Halliwell, an that’s summat y’never see these days.”

Brains and Brawn. . . Trotters and Tripe

Forgotten & Forbidden Foods From Old Cook Books!  This extraordinary recipe book will make your eyes water, and, possibly, your mouth!  Even if you’re dubious about the eating scrapple or head-cheese, it makes a highly entertaining read.

Learn how our not-so distant ancestors found a use for just about every part of the cow, sheep, and pig, plus a long list of more unusual species. . . Plenty of ideas for jaded dinner party hosts with demanding guests!  This cookery compilation makes a great novelty gift for epicures and gourmets, a wonderful talking-point for the bookshelf, but also contains invaluable, comprehensive reference material for serious cooks who want to stretch their horizons. . . How to skin skunk or eel, make a squirrel pie, or bear hams. . . Here’s how to make your own haggis, chitterlings, fagots, black pudding, prepare sweetbreads. . . plus Peculiar Puddings, Surprising Soups, Sickroom Feasts, Fowl Ideas, plus the proper way to serve molluscs, reptiles and amphibians. . .

If you like history, but can’t stand all those messy facts, our ‘fact-free’ books will be right up your street.

TMB Books