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.
Tripe is the lining of a cow’s stomach, but don’t let that put you off, as you’ll most likely buy it’ ‘dressed’, that is, washed, bleached, cooked and ready to rock ‘n roll from the butcher. And being low in calories and high in protein, it’s offally good for you, too.
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.
- 2 lb (900g) dressed tripe
- 1 lb (450g) sliced onions
- 1 oz (28g) butter
- 1 oz (28g) flour
- 300 ml (½ pint) each of milk and water
- 2 tablespoons grated cheese
- Cut the tripe into bite-size pieces and put in a saucepan with the onions, milk and water
- Bring to the boil, then cover and simmer gently for 1 hour or until the tripe is tender
- Mix the butter and flour together and, when all the flour is absorbed by the butter, break into small pieces and put into the tripe, stirring all the time until the liquid thickens
- Transfer the mix to an ovenproof dish and bake in a hot oven for 30 minutes
- Sprinkle cheese over the top and brown this, either in the oven, or under a hot grill.
Source: Theodora Fitzgibbon. A Taste of Yorkshire (1979). p.72. Pan Books, London. ISBN 0330257137.