The tripe dressers of the North

I’ve always been intrigued by the term ‘dressers’ used for the Northern tripe sellers. The preparation of what was once a very popular food among the workers is now sadly a dying art. My late father-in-law, Fred, liked to remind me of these shops and his tripe-eating experiences, much to the disgust of other members of the family. Tripe was one of his favourites, but like most wives, probably, Doreen wasn’t prepared to cook it for him. Whenever I broached the subject, it really brought a smile to his face. He would explain to me about ‘thick seam’, ‘thin seam’ and ‘blanket’ tripe, and how it would be eaten just as it was with a sprinkling of vinegar and salt. I would always try to give him a tripe treat whenever possible, and the tripe in black bean sauce at the Yang Sing restaurant in Manchester always won him over.