I decided to give poor old tripe another chance, especially after a friend sent me this link: http://tripemarketingboard.co.uk/ . My favourite quote on the site has to be this: “I’m determined not to starve in a post-apocalyptic world. You know, after the Little Green Men turn all the cows inside out, tripe will be the ‘low-hanging fruit.'”
To stewe tripes (A Propre new booke of Cokery, 1545)
Take a pynte of clret wyne and set it upon the fier and cutte your tryppes in small peces and there to put in a good quantitie of synamon and gynger and also a sliced onion or twaine and so let theim boyle half an houre and then serve them upon soppes.
This is what I started out with. It was about 8 inches long and 3 inches wide.
I didn’t have any claret wine or clarrey, but I had a bit of sherry so I bodged the recipe together by using some sherry (already quite sweet), a tsp of honey, a tsp of cinnamon and a tsp of ginger, along with one chopped onion. I added in a grind of pepper and, towards the end of cooking, a pinch of salt. Another friend advised cooking low and slow to prevent the rubbery texture, so I let the mixture simmer slowly for close to an hour. Then I spooned some over a small piece of white bread:
This version had a nice hot gingery flavour but it still had a little bit of chewiness that the Tripe Marketing Board assures me is normal.