Morrisons Real Lancashire Tripe, 300 - 450 Grams (CW) (Forced)

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Morrisons chief executive David Potts says: “I’m pleased with the greater recognition, warmth and affection for the Morrisons brand from all corners of the nation, following a year like no other. David House, which runs Rare an upmarket butchery business, which supplies restaurants and hotels in London, as well as owning London’s oldest butcher Allens of Mayfair, said: “Tripe is having a massive revival over the last two to three years.

Tripe and Onions - Traditional Yorkshire Recipes Tripe and Onions - Traditional Yorkshire Recipes

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. They have appeared on a greater number of restaurant menus and even supermarket shelves in recent years. Peter Rawcliffe, owner of Rawcliffe’s Foods said: ‘Tripe is a fantastic meat, you just have to know what to do with it. I think a lot of these traditional meals were ‘economy’ meals so the ingredients are very simple and we’re cheap. One of the doubters was former butcher Andy Holt, who now runs the Real Lancashire Black Pudding Company in Haslingden, now producing Real Lancashire Tripe.

There was a small eating place in the back which consisted of a table and a bench with salt, pepper and MALT vinegar available. After many hours and some fat skimming it was cooled on a homemade rack and after chopping made a wholesome dog food.

Lancashire tripe back in fashion | Great British Life

Eblex, the trade body that represents the beef and lamb industry, said it was "hugely encouraged" by the tripe revival but said sales were still very low. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement. The workers weren’t very keen either at the start but now they realise it wasn’t as bad as they thought. Gradually, as the cost of other meats like chicken reduced and the numbers of traditional butchers declined, offal was scrubbed off the menu. Devoted tripe fans eat it with just a little vinegar but try combining lots of different herbs and spices to get thebest out of it.I like it with a couple of grilled pork sausages, and fresh sourdough bread with plenty of salted butter on the side. Sara, who was originally training to be a lawyer before she joined the family business, said tripe has started to become popular again after Morrisons launched an offal range. My local butcher a few years ago in Bicester, Oxfordshire, didn’t have any, and blamed EU rules for not being able to sell it. Expertly crafted using quality ingredients and an irresistible recipe to bring you a little bit of luxury every day. I am also an expat from Yorkshire, Doncaster, we used to have tripe and onions regularly but I seem to remember that my mum just boiled the tripe and onions in milk in a large pan.