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Yummy Comfort Food

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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.

Ingredients

  • 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
  • Seasoning

Method

  1. Cut the tripe into bite-size pieces and put in a saucepan with the onions, milk and water
  2. Bring to the boil, then cover and simmer gently for 1 hour or until the tripe is tender
  3. 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
  4. Transfer the mix to an ovenproof dish and bake in a hot oven for 30 minutes
  5. 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.

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14 COMMENTS

  1. TAH@0317

    While agreeing that, for some there’s ‘Nowt wrong with Tripe and Onions lad. Makes ya strong…’, there are those of a certain age (myself included) who detest it for EXACTLY the fact that ‘It makes you strong’.

    Let me explain.

    I was a very, very sick child at four-five years of age, spending an inordinate time in hospital as a result of a life-threatening illness (No further details). On release, my Mother was directed by the hospital’s supervising medical staff to feed me ‘Tripe’ COOKED IN MILK together with ‘Sheep ‘Brains’ as an occasional alternative; some will no doubt be familiar with this latter product. As the necessary antibiotics didn’t exist at time, this was standard fare for children recovering from severe illnesses, supplemented by large and numerous daily doses of ‘Lanes Emulsion’ (A name which will no doubt bring back memories for some of the readership as well). . As a result Mum dutifully followed the hospital’s directive and milk-cooked Tripe and ‘Brains’ became part of my daily menu. While ‘Brains’, coated with breadcrumbs and fried were tolerable (And camouflaged by the breadcrumb coating, even edible), I did NOT appreciate the Tripe in any form since while boiling milk in itself is a not unpleasant smell, when combined with the ‘aroma’ of Tripe in all it’s glory, the result can be imagined. The word ‘Uuuuuurk’ is probably an inadequate descriptive, and no, I am NOT a Yorkshireman!

    To each their own.

    The fact that more than 70 years later I am still alive and well would seem to indicate that PERHAPS there may have been some merit to the ‘Tripe’ madness, but as those who ‘suffered’ under a similar diet in the interests of their health and continued existence will be aware, the creation and consumption of ‘Tripe boiled in milk’ is not one of the childhood experiences which warrants repeating in the interests of ‘nostalgia’ or to show the Grandies how we lived ‘When we were young’. The ‘Smell’ still lingers…

    Thank you..

    6

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  2. Grandma used to cook that crap all the time, yuk tried it once and never again, the smll was bad enough the taste even worse,, that memory will haunt me for life.

    Ill eat pretty much any offal except tripe and liver. You old bastards can keep your tripe!

    2

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  3. I said to the Mrs the other week, what do you want me to cook for dinner? She replies, I have no idea. I said, why not some tripe and onions, and she goes that’s an offal idea.
    I’ll let myself out…

    4

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  4. Only good when covered in white sauce with parsley. (gotta have ya greens).

    Today’s tripe is different for some reason.
    Brains I used to love but you would be lucky to buy them these days as they are prime exports.

    Oxtail is superb food. Even though you rarely see them despite that the cow growers are not allowed to shorten them.

    Then of course there is tongue.
    You haven’t lived until you have had a few feeds of tongue, either lamb which is usually canned, or beef tongue. Yummy food and out ranks tripe everytime.

    4

    1

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