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By (user no longer on site)
over a year ago
|
My mother loves that crap. When I was younger she made me try it. She wouldn't let me leave the dinner table unless I ate some. I fought with her for hours. Finally I caved and had some.
It was the most awful thing I've ever eaten. The texture was horrid. I spent the night throwing up. She never made me have any again 
- Courtney |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"My mother loves that crap. When I was younger she made me try it. She wouldn't let me leave the dinner table unless I ate some. I fought with her for hours. Finally I caved and had some.
It was the most awful thing I've ever eaten. The texture was horrid. I spent the night throwing up. She never made me have any again
- Courtney "
The texture looks disgusting  |
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By (user no longer on site)
over a year ago
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"I like everything that comes from the animal but is not meat. Tripe, too. Tongues, kidneys, brain, udder etc. All good.
Udder??  "
Cow's, obviously. Yum-yum. |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I like everything that comes from the animal but is not meat. Tripe, too. Tongues, kidneys, brain, udder etc. All good.
Udder??
Cow's, obviously. Yum-yum."
I'm sorry I don't mean to be off putting but  |
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By (user no longer on site)
over a year ago
|
Tripe is/was a northern thing....
Was a cheap meal when we were kids and tbh I quite liked it...
It went out of favour after mad cow disease (for obvious reasons)
I also like black pudding and haggis  |
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By *hortieWoman
over a year ago
Northampton |
Not tried it, but would if the opportunity came up.. tho I wouldn't start off with a whole plate of it lol.
My favourite meal is stuffed roast hearts - and that makes most people just at the sound of it.
The only part of an animal I would refuse outright to eat, is the eyeballs. |
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By (user no longer on site)
over a year ago
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I am a bit funny about food textures and I think, from looking at tripe, I wouldn't like the texture. My nan used to eat lots of it though. It really did used to turn my stomach. I am quite adventurous with trying new things, but this is one of a handful of things that I don't think I even want to try. Another is oysters (for the same texture based reason). |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I and my family eat loads of it. :D
But then, we're Chinese and no part of an animal is barred in Chinese cuisine. Lol
"
Yeah but I'm just you make it tasty with Chinese spices etc rather than just boil it and serve it with salt and vinegar...I'm going off the cooking programme as that's how people liked it on there |
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"I and my family eat loads of it. :D
But then, we're Chinese and no part of an animal is barred in Chinese cuisine. Lol
Yeah but I'm just you make it tasty with Chinese spices etc rather than just boil it and serve it with salt and vinegar...I'm going off the cooking programme as that's how people liked it on there "
Oh god, that sounds awful! Lol
No wonder so many of you don't like it! D:
You wouldn't just boil any piece of meat and serve it with salt and vinegar, why do it with tripe? Lol! |
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By *j47Man
over a year ago
limerick |
Tripe was an inexpensive meal which sustained many family's here during hard times.i always thought tripe was the stomach of a sheep and we used also get packet which was a pudding made from the sheep's blood and small intestine. Boiled in milk with a sprinkling of Peppar packet and tripe was a winter staple in most house holds |
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By *educedWoman
over a year ago
Birmingham |
Tripe and pigs trotters was an occasional Saturday treat for us as kids except I always subatituted both for a tin of tomato soup much to my father's dismay.
Tripe just looks so unappetising and pig trotters stink when they're being boiled.
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By (user no longer on site)
over a year ago
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Absolutely love tropes. But how we cook it differs massively from the English way. After cleaning it for a literally whole day. We boil it with spices and garlic and ginger and onions and all the good stuff for hours. Then later once its all cooked, we stirfry it separately with more onions spices and tomatoes.
In case you're wondering, this is. The Asian way of preparing it.  |
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By (user no longer on site)
over a year ago
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"Absolutely love tropes. But how we cook it differs massively from the English way. After cleaning it for a literally whole day. We boil it with spices and garlic and ginger and onions and all the good stuff for hours. Then later once its all cooked, we stirfry it separately with more onions spices and tomatoes.
In case you're wondering, this is. The Asian way of preparing it. "
*tripes bloody auto correct |
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By *j47Man
over a year ago
limerick |
"Absolutely love tropes. But how we cook it differs massively from the English way. After cleaning it for a literally whole day. We boil it with spices and garlic and ginger and onions and all the good stuff for hours. Then later once its all cooked, we stirfry it separately with more onions spices and tomatoes.
In case you're wondering, this is. The Asian way of preparing it. "
See now I'd like to try that same thing but different |
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By (user no longer on site)
over a year ago
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"
See now I'd like to try that same thing but different "
Haha unfortunately though its a dish that is cooked in homes generally not something yod find in restaurants. Definitely not any restaurant in Uk.
Back home we tend not to have the ones made at restaurants as you can never be sure of how they clean the tripes. I will never take that risk.
My mom makes the best ones. |
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By (user no longer on site)
over a year ago
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Tripe...heeeeeeeaave! Knocks me sick...ooopph..
the dog seems to like it in tins..but he'd eat his own spew so that sums it up. I like nice cakes..especially those pink puffs what used to be in sayers. Mmmm..  |
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"
See now I'd like to try that same thing but different
Haha unfortunately though its a dish that is cooked in homes generally not something yod find in restaurants. Definitely not any restaurant in Uk.
Back home we tend not to have the ones made at restaurants as you can never be sure of how they clean the tripes. I will never take that risk.
My mom makes the best ones. "
You get it a lot in hotpot restaurants.  |
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By (user no longer on site)
over a year ago
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I'm fascinated by the foods different cultures cook when resources were limited, but tripe is and always will be off the menu, just like liver, eugh just no |
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By *j47Man
over a year ago
limerick |
"I'm fascinated by the foods different cultures cook when resources were limited, but tripe is and always will be off the menu, just like liver, eugh just no"
Liver is bees knees especially when it's fresh as in still warm dressed with a little flour Peppar and salt |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I'm fascinated by the foods different cultures cook when resources were limited, but tripe is and always will be off the menu, just like liver, eugh just no
Liver is bees knees especially when it's fresh as in still warm dressed with a little flour Peppar and salt "
My ex used to love liver and bacon I learnt how to cook it as I loved him but never ate it and made him brush his teeth about 3 times |
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By (user no longer on site)
over a year ago
|
"I'm fascinated by the foods different cultures cook when resources were limited, but tripe is and always will be off the menu, just like liver, eugh just no
Liver is bees knees especially when it's fresh as in still warm dressed with a little flour Peppar and salt
My ex used to love liver and bacon I learnt how to cook it as I loved him but never ate it and made him brush his teeth about 3 times "
What an awful thing to do with perfectly good Bacon, I'm not keen on kidney either, that's why I only eat pukka pies, been eating them for about 30 years and I can count on one hand how many bits of kidney I've found in one. |
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By (user no longer on site)
over a year ago
|
"I'm fascinated by the foods different cultures cook when resources were limited, but tripe is and always will be off the menu, just like liver, eugh just no
Liver is bees knees especially when it's fresh as in still warm dressed with a little flour Peppar and salt
My ex used to love liver and bacon I learnt how to cook it as I loved him but never ate it and made him brush his teeth about 3 times
What an awful thing to do with perfectly good Bacon, I'm not keen on kidney either, that's why I only eat pukka pies, been eating them for about 30 years and I can count on one hand how many bits of kidney I've found in one."
You know you can buy pies without kidney in don't you? |
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By (user no longer on site)
over a year ago
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Considering "Tripe" is also a long-standing term of dismissal or criticism, it must be as bad as it looks lol if you must eat animal products on a budget, I can't see how tripe would seem a good idea over lamb hearts, liver, kidneys or pork belly. |
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By (user no longer on site)
over a year ago
|
"I'm fascinated by the foods different cultures cook when resources were limited, but tripe is and always will be off the menu, just like liver, eugh just no
Liver is bees knees especially when it's fresh as in still warm dressed with a little flour Peppar and salt
My ex used to love liver and bacon I learnt how to cook it as I loved him but never ate it and made him brush his teeth about 3 times
What an awful thing to do with perfectly good Bacon, I'm not keen on kidney either, that's why I only eat pukka pies, been eating them for about 30 years and I can count on one hand how many bits of kidney I've found in one.
You know you can buy pies without kidney in don't you? "
Yeah, they're called pukka steak and kidney |
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"I'm watching a cooking programme while working and they are cooking tripe does any of you lot like tripe? "
My dogs are fed raw (still green) tripe, for the first two years or so I gagged every time I was getting their food ready. Wouldn't touch it with a barge pole myself. I do know that it used to be a big thing in Dublin when people basically had next to nothing, I don't know anyone that would eat it now though. |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I'm watching a cooking programme while working and they are cooking tripe does any of you lot like tripe?
My dogs are fed raw (still green) tripe, for the first two years or so I gagged every time I was getting their food ready. Wouldn't touch it with a barge pole myself. I do know that it used to be a big thing in Dublin when people basically had next to nothing, I don't know anyone that would eat it now though. "
I bet their farts stank lol |
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
"just boil it and serve it with salt and vinegar...I'm going off the cooking programme as that's how people liked it on there "
Thats a real traditional Lancashire way
As a Lancashire lass I dont like tripe but I used to love elder from the tripe stall on the market. Eaten with just salt and vinegar the same as tripe. Havent seen it for years though  |
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"I'm watching a cooking programme while working and they are cooking tripe does any of you lot like tripe?
My dogs are fed raw (still green) tripe, for the first two years or so I gagged every time I was getting their food ready. Wouldn't touch it with a barge pole myself. I do know that it used to be a big thing in Dublin when people basically had next to nothing, I don't know anyone that would eat it now though.
I bet their farts stank lol "
My dogs are still fed the raw green stuff twice a day, their farts still stink as do their breaths directly after eating when they're tryna lick my face |
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"just boil it and serve it with salt and vinegar...I'm going off the cooking programme as that's how people liked it on there
Thats a real traditional Lancashire way
As a Lancashire lass I dont like tripe but I used to love elder from the tripe stall on the market. Eaten with just salt and vinegar the same as tripe. Havent seen it for years though "
Elder is udder also known as bag. |
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
"just boil it and serve it with salt and vinegar...I'm going off the cooking programme as that's how people liked it on there
Thats a real traditional Lancashire way
As a Lancashire lass I dont like tripe but I used to love elder from the tripe stall on the market. Eaten with just salt and vinegar the same as tripe. Havent seen it for years though
Elder is udder also known as bag."
Was never sure which bit it was. Sort of thought it was pancreas, but that was just a guess... |
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By *artytwoCouple
over a year ago
Wolverhampton |
"My mother loves that crap. When I was younger she made me try it. She wouldn't let me leave the dinner table unless I ate some. I fought with her for hours. Finally I caved and had some.
It was the most awful thing I've ever eaten. The texture was horrid. I spent the night throwing up. She never made me have any again
- Courtney "
That is the worst thing foodwise. Being forced as a child to eat something that revolts you as it haunts you for life.
Prunes and tongue for me, kidneys for Delight. |
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By (user no longer on site)
over a year ago
|
"I'm watching a cooking programme while working and they are cooking tripe does any of you lot like tripe?
My dogs are fed raw (still green) tripe, for the first two years or so I gagged every time I was getting their food ready. Wouldn't touch it with a barge pole myself. I do know that it used to be a big thing in Dublin when people basically had next to nothing, I don't know anyone that would eat it now though.
I bet their farts stank lol
My dogs are still fed the raw green stuff twice a day, their farts still stink as do their breaths directly after eating when they're tryna lick my face "
All my dog food is raw, minced mackerel I find gives them the worst breath |
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Can't stand the stuff. However I do know in the West Indies they dry it over a smoking fire. They call it kreng-kreng, I do believe. They say it has a sweet, smokey smell. I'd love to try that. Don't think I ever will though. Apparently the elders know about this and can cook it. The young uns don't know much about this. Seems like a dish that is dying out.... |
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By *r ManxMan
over a year ago
NeverWhere |
I love tripe and onions if your up for it try it this way it yummmm
1 and ½ lbs of dressed white Tripe
2 onions
2 bay leafs
Pinch of salt
And black pepper to taste I use a lot
Place in a pan and cover with milk bring to the boil and simmer for about 10 minutes.
Then place sum corn flour in a jug and mix in cold milk to make a thick paste.
When Tripe is ready add the hot liquid to the paste and mix it together then mix it into the Tripe and simmer, stirring continuously until it is thick. I like mine so that I could do light plastering with it
|
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By (user no longer on site)
over a year ago
|
"I love tripe and onions if your up for it try it this way it yummmm
1 and ½ lbs of dressed white Tripe
2 onions
2 bay leafs
Pinch of salt
And black pepper to taste I use a lot
Place in a pan and cover with milk bring to the boil and simmer for about 10 minutes.
Then place sum corn flour in a jug and mix in cold milk to make a thick paste.
When Tripe is ready add the hot liquid to the paste and mix it together then mix it into the Tripe and simmer, stirring continuously until it is thick. I like mine so that I could do light plastering with it
"
urrrrggghhh..that sounds proper vile dude. Thats put off me tea tha..  |
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"I've never tried it. Offal wise I used to love faggots when I was a kid though. And really like haggis these days."
I bought 3 900g haggis from M&as last night - guess what I have for tea??? Mmmmmmm |
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By (user no longer on site)
over a year ago
|
"Had black pudding as a kid but can't remember what it tasted like...where I live they love their faggots
Faggots with orange chips and gray pays "
Orange chips are the best chips in the world, sadly moving across the Birmingham/black country divide there is only one chippy that I know of that does them, and its about 3 miles away, and you have to.order them and they look at you like your putting them out when you do.
For the best Orange chip experience, you have to have fresh bread and proper butter, batters, and loads of salt and vinegar |
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The most hilarious thing I have ever seen was in Saltaire, Shipley. A tipper lorry carrying unbleached tripe had negotiated the slight incline to the roundabout.
The driver had omitted to lock down the rear flap and of course the weight of the slippery tripe had shifted and forced it open.
The tripe slithered out all over the road and there was absolute carnage, cars in walls, pedestrians falling over.
By the time I got there the driver was attempting to reload the offending tripe using a garden fork, which of course was well near impossible as the tripe slid off as he tried to lift it over the back of the wagon.
God I wish we'd had camera-phones in those day's! |
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By (user no longer on site)
over a year ago
|
"I like everything that comes from the animal but is not meat. Tripe, too. Tongues, kidneys, brain, udder etc. All good.
Udder?? "
commonly known as sausages....or pie meat |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I like everything that comes from the animal but is not meat. Tripe, too. Tongues, kidneys, brain, udder etc. All good.
Udder?? commonly known as sausages....or pie meat "
I'm slowly turning veggie at this rate glad I don't eat sausages |
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By *r ManxMan
over a year ago
NeverWhere |
"I love tripe and onions if your up for it try it this way it yummmm
1 and ½ lbs of dressed white Tripe
2 onions
2 bay leafs
Pinch of salt
And black pepper to taste I use a lot
Place in a pan and cover with milk bring to the boil and simmer for about 10 minutes.
Then place sum corn flour in a jug and mix in cold milk to make a thick paste.
When Tripe is ready add the hot liquid to the paste and mix it together then mix it into the Tripe and simmer, stirring continuously until it is thick. I like mine so that I could do light plastering with it
urrrrggghhh..that sounds proper vile dude. Thats put off me tea tha.. "
It's brilliant for pre night out on the booze  |
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By *isscheekychops OP Woman
over a year ago
The land of grey peas and bacon |
"I love tripe and onions if your up for it try it this way it yummmm
1 and ½ lbs of dressed white Tripe
2 onions
2 bay leafs
Pinch of salt
And black pepper to taste I use a lot
Place in a pan and cover with milk bring to the boil and simmer for about 10 minutes.
Then place sum corn flour in a jug and mix in cold milk to make a thick paste.
When Tripe is ready add the hot liquid to the paste and mix it together then mix it into the Tripe and simmer, stirring continuously until it is thick. I like mine so that I could do light plastering with it
urrrrggghhh..that sounds proper vile dude. Thats put off me tea tha..
It's brilliant for pre night out on the booze "
think about your actions |
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By (user no longer on site)
over a year ago
|
"I love tripe and onions if your up for it try it this way it yummmm
1 and ½ lbs of dressed white Tripe
2 onions
2 bay leafs
Pinch of salt
And black pepper to taste I use a lot
Place in a pan and cover with milk bring to the boil and simmer for about 10 minutes.
Then place sum corn flour in a jug and mix in cold milk to make a thick paste.
When Tripe is ready add the hot liquid to the paste and mix it together then mix it into the Tripe and simmer, stirring continuously until it is thick. I like mine so that I could do light plastering with it
"
People have been hung for less ! |
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By (user no longer on site)
over a year ago
|
"I can't believe I started a thread about tripe lol "
Neither can we darlink..lol..its put us all off our tea..still haven't had mine. Lol
I think the nos have it..bleccchh. |
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"I'm watching a cooking programme while working and they are cooking tripe does any of you lot like tripe? "
My gran use to eat it.. Boiled in milk.
It's an old staple of a bygone world, who knows though.. Could come back into fashion. |
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My dad used to eat some weird stuff
Sheeps brains on toast
Pigs tails
Pigs trotters
Chitlins ....
Heart/ liver / kidneys
Wild rabbit
My mum used to make her own faggots .... They were nice
She made pigeon stew ..
And once ... my pet rabbit had a heart attack .... and died ...and she made a stew ( I didnt know till years later)
But I never tried tripe ... the smell was enough .... eewww
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By (user no longer on site)
over a year ago
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"I'm watching a cooking programme while working and they are cooking tripe does any of you lot like tripe? "
I love liver, kidneys, haggis (sheep lungs), black pudding... I'm open minded and am happy to try pretty much anything. But I tried this stuff and I couldn't eat it. The flavour and texture are both utterly rank. The colour is pretty grim too.
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