€7.99 per kg
Tripe is the stomach lining of a cow. The lining of the stomach is bleached and partially cooked but requires further cooking for a further two hours before eating. Because tripe contains a large amount of connective tissue, it should be slow-cooked to achieve a tender result

Cooking suggestions: Boil the tripe with onions and milk and sprinkle with a little pepper for a surprisingly tasty dinner served with mash and cabbage.

Cooking suggestion: When your tripe is cooked let it cool and then cut it into strips. This can be stir fried with home-made pesto or added to a pre- made sauce, such as neopoltine sauce (tomato based sauce)