Talking tripe: Share your recipes
Can't see the film? Click here to watch it.
Tripe. It's a traditional British way of eating a cow's stomach.
As Lucy Siegle found out when she visited Halifax, unless we can get over our collective squeamishness, we're in danger of losing some of our traditional British foods forever.
Are you a fan of tripe and offal? Share your recipes with the nation below.
Here's chef Mike Robinson's recipe for crispy tripe:
Ingredients: 500g fresh tripe, 3 litres water, 2 bay leaves, 1 onion, 1 bulb of garlic, 2 lemons, a big bunch of parsley, 2 tbsp olive oil and salt and pepper.
Method: Simmer the tripe in the water with salt, the onion cut in half, half the garlic cloves and the bay leaves for two hours until it's tender. When cooked, take the tripe out, drain it really well and let it dry for 10 minutes. Slice it thinly and fry in olive oil with lots of finely chopped garlic. When it is crispy, squeeze the lemon juice over the tripe and add a couple of handfuls of parsley and season to taste. Serve with lots of very cold Chablis or similar.
Will you be eating tripe tonight? Or are you still not keen? Add your comment.