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Many people tell us they are put off trying tripe, but there are plenty of new tripe recipes available which successfully mask either its taste, smell, appearance or texture.
think you've found the ‘Holy Grail’ — one that manages to do all four at
once — please get in touch with our product development division, who
will be pleased to hear from you.
1 1/2 cups mushy peas
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Lancashire cheese
2 tablespoons pine nuts
1/2 lb tripe
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 lb dried or fresh farfalle pasta
In the bowl of a food processor, combine the mushy peas, salt, and pepper and process for a few seconds until everything is combined. Add the cheese, pine nuts, garlic and tripe and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside.
Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems too dry. Serve immediately.
© Copyright 2012-2018 LEB Ltd T/A The Tripe Marketing Board
2.5lb dressed tripe
pepper and salt
2oz plain flour
0.75 pint milk
1.5lb onions, peeled and chopped
sprig of parsley
Wash the tripe and cut into 2” squares. Cover with cold water in a saucepan, bring to the boil and simmer for 15 minutes. Remove from the heat and pour away the water.Put the tripe into a clean saucepan and add the milk and onions. Bring to the boil and simmer for 2 hours over a very low heat. Melt the butter in a small saucepan over a low heat and add the flour. Add the milk from the tripe and make a white sauce. Season with salt and pepper. Add the tripe to the sauce and reheat.
2 large sheets of tripe ( 12in x 18in)
1 bird's eye chilli
1 tsp sugar
2 tbs Thai fish sauce
2 tbs sweet chilli sauce
4 large lime leaves
Handful coriander leaves
Handful mint leaves
6cm length of cucumber
1 medium carrot
1 bunch watercress
2 large tomatoes
Season the tripe with black pepper and a little oil and set it aside while you heat a grill or griddle pan.
Halve the bird's eye chilli, scrape out and discard the seeds. Chop it finely then put it into a mixing bowl with the juice of the lime, the sugar, fish sauce and the sweet chilli sauce. Mix well.
Remove the stem and central vein from the lime leaves then roll up the leaves and chop them very, very finely. Put them in a serving dish. Roughly chop the coriander leaves and the mint. Cut the cucumber and carrot into matchstick-size pieces, peeling it first if preferred, then add them to the lime leaves with the chopped herbs.
Wash the watercress and remove the stems. Slice the tomatoes into thin segments and add with the watercress to the rest of the salad. Grill the tripe briefly, salting it as it cooks. It should be singed on the outside and cooked to your preference. Slice it into finger-thick strips, then toss with the salad and dressing.
Serve while the tripe is still hot.