Tripe has two definitions within the English language. Its original meaning defines it as a cut of meat from the lining of an animal’s stomach. But the second, more commonly used definition is of something that is useless and worthless; an unfortunate connotation that has helped see consumption of the meat decline.
In the late 70s tripe was consumed regularly, particularly in the north, but the popularity of this cut has dropped dramatically. The Tripe Marketing Board (TMB) established themselves in 2012 in an attempt to rebrand and reintroduce the now shunned cut of meat. The TMB are marketing tripe as ‘Lancashire calamari’; tripe served as deep fried goujons in a crispy batter.
Two pubs that are showing their support for the ongoing campaign to popularise tripe are the The Longs Arms in Wraxall, Wiltshire and The Brewery Tap in Chester, Cheshire. Both pubs have featured crispy fried tripe on their menus in recent months.
Celebrating the often forgotten cut, the Lower Royal George in Scammonden hosts an official ‘offal’ lunch three times a year.
Currently the New Moon Pub Company’s Beef & Pudding, in Manchester, has crispy tripe dusted with paprika as a starter dish (£5.95). Between 60 and 70 portions are sold per week.
The company's co-owner David Mooney said: “Our crispy tripe dish is reminiscent of the dishes I used to get as a kid on Bury market, just modernised and served with some delicious Lancashire cheese and picked onions. Our customers love it!”