Talking Tripe Part 2

Welcome to Episode 3 where Dr Neil Buttery and I continue our exploration of the curious world of tripe. This time we’re keeping our feet firmly in Britain.

‘So home and dined there with my wife upon a most excellent dish of tripes of my own directing, covered with mustard, as I have heretofore seen them done at my Lord Crew’s, of which I made a very great meal.’ Samuel Pepys, Friday 24 October 1662

Perhaps one of the reasons tripe has declined in popularity is that we’ve forgotten how to prepare it? Neil tracks down a tripe seller (yes, they do still exist) and tries some historic recipes to see why this meat was once popular.

Do you eat tripe? If so, tell us your favourite recipe!

You can tag me on Instagram: @mrssbilton or Twitter: @sjfbilton (Neil’s details are below) or drop me an email at [email protected]

Don’t forget to check out Neil’s website British Food: A History loaded with fascinating historical recipes. His books include The Dark History of Sugar and Before Mrs Beeton. And if you haven’t done so already, do give his British Food History podcast a listen.

You can find Neil on Instagram: @dr_neil_buttery and Twitter: @neilbuttery

If you enjoy the podcast please don’t forget to rate it to help other listeners discover the Comfortably Hungry series.

Useful Links/Further Reading

In 2016 the Oxford Food Symposium had Offal: Rejected and Reclaimed Food as its theme. The proceedings of the symposium contains some fascinating papers on tripe and other offal.

For a history of tripe in Britain try Tripe: A Most Excellent Dish by Marjory Houlihan

For further culinary inspiration try:

The Talisman Cookbook by Ada Boni (1975 - English Version)

The Cook and Housewife’s Manual by Margaret Dods (1827)

Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson

Offal: The Fifth Quarter by Anissa Helou

The Accomplisht Cook by Robert May (1678)

The Experienced English Housekeeper by Elizabeth Raffald (1786)

Get full access to Comfortably Hungry at comfortablyhungry.substack.com/subscribe