Kids these days will never know the glory of the tripe stall

They still sell it in Bolton market. .

They were all over the north at one time. The one in my home town is long gone.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/aug/12/tripe-the-lights-fantastic

and

https://www.manchestereveningnews.co.uk/news/nostalgia/lost-manchester-restaurant-sold-cow-25250320

Yes it was! Opposite John Lewis?

My mum used to go shopping on a Saturday at the local market . Outside the pie and mash shop was the eel stall.
Trays full of live eels. The shopper would pick the eels they wanted, then the stallholder would put them on a wooden slab and chop them into pieces. The pieces would all still wiggle. I still remember this and the smell 60 years later.

Was the restaurant called UCP, @CloudyWithAChanceOfCustard? Also had jellied cow heels.

There was a tripe restaurant in Manchester when I was a child…always packed out with ‘old people’ (in my child’s eye view 😬). My grandma used to go every Friday with her friend Betty, and in school holidays me and my siblings were dragged along 🤮 The menu was vast…tripe with various additions, but the smell was the same…vile! My grandma always had tripe with steak and onions. I remember there was different kinds of actual tripe…some with ‘big holes’, some with much smaller ones, and different ‘shades’ of white-ish. Possibly the different stomach lining of the cow?? Not sure.

You can still buy it in the UK…my local butchers has it ‘to order’ (not on the counter though). I can’t imagine it’s a best seller 😂😵‍💫

Tripe, elder, tongue, brawn, and various black puddings are still sold in the covered market of the northern town I grew up in. My mother loved honeycomb tripe, doused in vinegar and eaten cold. We all left the room.

My first holiday job was in a pork products factory.

It took a while to track down pukka black puddings in Melbourne for my Sunday breakfast. What I do notice in specialist meat shops - Tasman Meats, now re-branded as Tasman Butchers - that are not posh at all, is a range of stuff: tripe; chicken feet; casings for making salami; lambs' testicles; as well as lamb's pluck - the lungs, liver, and trachea to make haggis; kidneys; liver(s) hearts of chicken, lamb and beef. Its demographic is historically Greeks, Italians and UK/Irish/Aussie working class.

Asian butchers are a whole other world. I"m not fond of the "Asian" label as it feels vaguely lazy and racist, but as so many such shops, owned by SE Asians, call themselves this, I've shut up about it.

There was a tripe stall on our indoor market too. East Lancashire. Whilst my parents ate liver and kidneys, tripe never came home.

I think a lot of offal does go into pet food, I'm sure I've seen tripe as an ingredient. There's also the catch all term 'animal derivatives'.

Tinned tongue sandwiches.

Absolutely revolting.

I hope a lot of the offal goes into pet food.

A cousin of my Mum's still cooks and eats tripe. Her son (late 40s or early 50s) adores it, apparently, so he has found a butcher who sells it in bulk. He buys it and hands it over to his Mum. She prepares a vat of the stuff, which she then freezes in portions and they divide them up between them. His wife and family won't touch it.

I don’t remember having tripe but we did have roasted sheep hearts. A big coating of fat on the top with arteries and veins running through it. Didn’t taste too bad but looked as appealing as you might imagine.

I was going to say that Leeds market still has a tripe stall but it seems it closed down in around 2013.

I remember it well and we were morbidly fascinated by the visual horror. DM used to tell us 2 things as we walked past, which was that her DGM, our great grandmother, who was alive and well at the time loved tripe, and that if we didn't behave she would ask her to cook it for us next time we visited, which is a tale for the 'kids today won't believe parenting in the 1970s' thread.

However I'm wondering if there's a covert tripe marketing campaign at work as this is the second time I've heard tripe being talked about this week, the first was on the latest BBC Kitchen Cabinet podcast, where they really didn't make it sound attractive at all. They did however, give a very good pitch for bulls testicles, so I see a surge in requests for those.

Also, when Googling for the current status of the Leeds market tripe stall, I found an article from just a few days ago about where to buy tripe in Leeds.

https://africanstores.co.uk/blog/where-to-buy-tripe-in-leeds

Reading that, it puts me off the innocent sounding dishes of Jollof rice and pepper soup as it claims tripe is a key ingredient.

Our local butchers makes and sells it.
Cannon ball sized lumps that look delicious but I just can't bring myself to try it

My kids love tripe soup (flaki) and one of them asks for it on his birthday every year. From experience I can tell you you can buy it in some Polish and Jamacian shops.
I can't bear it but love them so do it!

Yes, though the traditional version is pressed entrails. I got some of the original type from Sainsbury's (I think) last year.

Tongue. I love it but the one time I tried to prepare it myself, I boaked so much I had to throw the damn thing away.

Have also eaten testicles - would definitely not prepare that myself - and brains, which I had to cook as part of my job but were disgusting! A friend has a story about being given a sheep's eye as a special delicacy while travelling. I'm not at all sure how I'd have coped with that ...

If you go to Normandy Tripe à la mode de Caen is still popular and on lots of menus.
i remember it in Sheffield market. My MiL cooked it in white sauce with onions.

I used to go to an indoor market with my dad in the 1980s and am pleased I don't recall the glory of the tripe stall, if indeed there still was one then. The smell of the butchers was bad enough.

Exactly the same as us. I loved my mums tripe and onions, but I loved the mash too. It was in a lovely milky slightly peppery sauce.
Dad did sometimes have his tripe raw with vinegar on and salt & pepper. This was in the 70s.
Dad used to make devilled kidneys with toast on Christmas morning and I loved those too.
I still fry myself a bit of lambs liver now and again and make onion gravy, I can’t get it like mum did though.
I remember haslet, I’m sure they still sell it.
We used to have tongue sandwiches with mustard too.
Lovely 😄

I don’t buy meat offal except for black pudding and haggis but I do feel guilty for the wasted food from all those animals raised for just steaks and breasts and shoulders. I think it’s incumbent upon meat eaters to try to use the meat really.

Jesus where did you grow up?! I was an 80’s child and never saw such 🤢🤢
I do remember eating the bone marrow out of a roasted leg of lamb on multiple occasions though 🤢🤮

It does!

I like haslet. And blood pudding. I like tripe, kidneys and liver, too, when cooked properly - something I often manage myself, but not always.

I only recently realised that butchers no longer have chunks of animal on display, only the pre-cut pieces. This must have changed years ago - but now I feel driven to visit a meat market in Turkey or somewhere, where the produce is recognisably dead animals 😳

OP: A whole stall devoted to selling the stomach lining of a cow.

I take your tripe stall and raise it to a tripe shop. I used to work near the one in Blackpool, which IIRC was on a side road between Dickson Road and the main library.

UCP Tripe. United Cattle Products.

I have never knowingly eaten tripe, although I remember school dinners of liver with pipes/tubes running through it.

I wasn’t then, but have been vegetarian for years.