[Sca-cooks] Tripe dressing

Stefan li Rous StefanliRous at austin.rr.com
Sun Aug 20 23:15:48 PDT 2006

Greetings Everyone,

I just got back from Pennsic Saturday night and this message was  
waiting in my mailbox with a question about tripe. Here is Bill's  
original question, my reply and his reply to this.

As I mentioned to him, I thought some of you might be able to answer  
his questions about tripe and I thought some of you might be  
interested in this subject as well. Raw tripe eaten with salt, pepper  
and a sprinkling of vinegar? Certainly sounds plausibly medieval, but  
not my idea of breakfast.

Please remember to copy him on any replies since he isn't on this list.


Begin forwarded message:

> From: Foxton Bill <bill_foxtonobe at yahoo.co.uk>
> Date: August 21, 2006 12:54:21 AM CDT
> To: Stefan li Rous <StefanliRous at austin.rr.com>
> Subject: Re: Tripe dressing
> Dear Stefan, In the north of England they sell what they  call  
> dressed tripe. Tripe dressing is or was a trade centered around the  
> town of Darwin in Lancashire. I believe there is only one shop  
> still operating there now. The tripe in the shop window is very  
> white and is obviously uncooked.It has a slightly slimy and  
> gelatinous texture.Here in Kosovo it has a slightly off white  
> appearance and is as it comes out of the cow. I would be happy to  
> try and wash it and cook it as it comes after a thorough washing  
> but I have a feeling that there may be a process which I am not  
> aware of which could be soaking it in a liquid with something added  
> to get the very white appearance.I am happy to give you permission  
> to post my message to the list.Thanks for answereing. Incidentally  
> in the north of england people actually eat tripe raw with salt and  
> pepper with a sprinkling of vinegar. Yuk! Best regards Bill
> Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Greetings Bill,
> What do you mean "How do you dress tripe"? Do you mean how do you  
> clean it and/or cut it for use in cooking? Basically, I believe you  
> just wash the tripe to get rid of the blood and unwanted pieces and  
> then you cut it up and cook it as needed for the dish you are cooking.
> I don't know that I have a file specifically on this but you might  
> look at the organ-meats-msg file in the FOOD-MEATS section of the  
> Florilegium. I would also go to the top page of the Florilegium and  
> use the search engine there with the word "tripe". That should  
> point you to other commentary and directions on using tripe.
> Much of the food info in the Florilegium comes from the SCA-Cooks  
> mail list. If you give me permission, I would be happy to forward  
> your message to that list and see what other folks might have to  
> add. I will remind them that you aren't on the list and to copy you  
> with any replies.
> Not quite for food, and not exactly for the stomach, but there is  
> also this file in the CRAFTS section of the Florilegium:
> lea-bladders-msg  (15K)  8/ 3/98    Tanning, cleaning, dressing  
> animal bladders.
> Stefan
> On Aug 17, 2006, at 4:03 AM, Foxton Bill wrote:
>> Dear Stefan, I am in Kosovo and I see lots of cow stomachs hanging  
>> up for sale. How do you dress tripe so that you can cook it? Does  
>> anybody know? Best regards Bill
>> Bill Foxton OBE
>> Head of Mission
>> Arbeiter Samariter Bund(ASB)
>> Rruga Alexander Flemming 81 A  (known formerly as Lek Dukagjini 81  
>> A )
>> 20000 Prizren, Kosovo
>> Office Telephone/Fax 00 381 (0)38-632-743
>>  +377 44 229 812( Local Mobile) or 00-49 373 812 4973(D77 Mobile- 
>> in Prizren only or from outside Kosovo)
>> e-mail bill.foxton at asb-see.org
>> or bill_foxtonobe at yahoo.co.uk
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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