The last time I bought sheep’s tripe in London was fifteen years ago when I was testing recipes for The Fifth Quarter. It looked black and rather off-putting but I desperately needed some, so, I bought it. My mother, who was in London helping me, took one look at it and announced she couldn’t use it. It was just too dirty and would need too much scrubbing to clean up. So, we threw it away. And here I am today, giving tripe another try. I got the two stomachs in the picture from a wonderful Greek butcher up in Green Lanes. They are cleaner than those I bought so long ago but they are still pretty smelly and I have just spent half an hour cleaning them and stripping lining and fat off them — something we don’t need to do when we buy them from our butcher in Beirut. Tomorrow, I will finish cleaning them and will stuff them. I will post the recipe and pictures once I am done. So, stay tuned!
I still remember the day clearly. I was at the Oxford Symposium on Food and Cookery and Tom Jaine had just beaten me to buying a beautiful tripiére at the bring & buy stand. We started talking about offal and I told him I was keen to write a book about it. Tom thought it was a great idea but I didn’t really do much about it until quite some time later when I got a call from my then agent to say she had a publisher wanting a book on offal and Tom, who she had approached to write it, said she should speak to me. Read more >