Morrisons Real Lancashire Tripe, 300 - 450 Grams (CW) (Forced)

Product Information

Is it expensive? While it is not as cheap as you might expect, itisn’t particularly expensive. Real Lancashire Tripe sells for between �3.96 - �4.99 per kilo for between 300 - 450g. What is tripe? Tripe is an edible offal product that comes from the stomachs of various animals, including cows, sheep, goats and pigs. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Morrisons Real Lancashire Tripe, 300 - 450 Grams (CW) (Forced)

Eaten with onions, it’s – let’s say – an ‘acquired taste’, but one that’s worth trying, at least (and maybe only) once in your life. Here’s an old Yorkshire recipe, enough for four people. What does it taste like? Very little. Tripe is a flavourless food with little odour but it is very good at absorbing flavours. Devoted tripe fans eat it with just a little vinegar but try combining lots of different herbs and spices to get thebest out of it. Morrisons chief executive David Potts says: “I’m pleased with the greater recognition, warmth and affection for the Morrisons brand from all corners of the nation, following a year like no other. We must now look forward with hope towards better times for all, and we’re confident we can take our strong momentum into the new year, targeting profit growth and significant lower net debt during 2021/22.” Multichannel strategy Cut the tripe into 1� inch squares. Place it in a larger saucepan, cover with cold water and bring to the boil. Simmer for five minutes, then drain.

How do you cook it? Anyway you like but it works particularly well in thingslike stews and casseroles. There are also a lot of good Italian recipes thatuse tripe.

Lancashire tripe back in fashion | Great British Life

Tripe and onions –you’ll love it, or hate it. It’s a Marmite taste, but plenty of Yorkshire folk still eat this. And once upon a cob-webbed time, most Yorkshire markets had a tripe stall where you could eat a plate of dressed tripe drenched in vinegar and salt.Remove the bay leaf from the tripe and stir into the sauce. Heat through until hot and season to taste. Turn into a warm serving dish and serve immediately.