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4
Easy
By Mark Hix
Published 2006
Most tripe you buy has been chemically bleached to make it completely white, and boiled to further rid it of the unappealing brown colour (and, sometimes, off-putting taste), unless you come across a trader like Jack Curvis. I have, however, bought it from France, where they tend to keep it more in its natural state, so you can really give it a good, long cooking. Properly cooked with wine and a dash of cream, it is a revelation.