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Tripe : A Most Excellent Dish - Marjorie Houlihan


A Most Excellent Dish

Paperback Published: 9th October 2011
ISBN: 9781903018811
Number Of Pages: 144

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People think of tripe as just another dreary post-war substitute for real food, one of the worst aspects of food rationing. But it has a long and glorious history as a staple of working-class diet in the industrial towns of Lancashire and northern England. It was never a new invention of the Industrial Revolution, but its cheapness and nutritional value gave it a new significance among cotton workers and other factory hands. All through Lancashire there arose large numbers of tripe dressers (often back-room businesses) and tripe restaurants (often of surprising ornateness and magnificence). All this disappeared with our growing affluence in the sixties and seventies and tripe is (almost) now restricted to chefs exploring the byways of butchery and to people with long memories. Of course, it was never specifically English: lots of other cultures embraced tripe cookery and made classics of the dish - not least the French (Tripes a la mode de Caen) and the Turkish market workers who still rejoice in tripe soup of a morning. Marjory Houlihan's charming and instructive book tells the story of tripe in Lancashire as well as giving recipes from around the world. It was first published in Bolton in 1988 but this is the first time it has been given national distribution. So that a fuller picture is available, we have also printed Roy Shipperbottom's essay on the tripe restaurants of Lancashire and Lynda Brown's essay on the cooking of cow's udder (elder) in the north country. We forget the richness of England's food history and food culture and this book, with others in 'The English Kitchen' series, goes some way to redress the balance.

Introduction by Roy Shipperbottom: 'The Decline of Tripe'. Tripe: A Most Excellent Dish. What is Tripe? From Abbatoir to Factory. The Principle Combines. Some Tripe Dressers Past and Present. Bolton - 'Trotter Town'. Some Bolton Tripe Families. Boltonians talking Tripe. Tripe - Past, Present and Future. Tripe Recipes. Afterword by Lynda Brown: 'Elder: 'A Good Udder to Dinner".

ISBN: 9781903018811
ISBN-10: 1903018811
Series: The English Kitchen
Audience: General
Format: Paperback
Language: English
Number Of Pages: 144
Published: 9th October 2011
Publisher: Prospect Books
Country of Publication: GB
Dimensions (cm): 18.7 x 13.7  x 1.52
Weight (kg): 0.23

Earn 74 Qantas Points
on this Book