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Tripe: A Most Excellent Dish by Marjorie Houlihan (Paperback, 2011)
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Tripe : A Most Excellent Dish, Paperback by Houlihan, Marjorie; Shipperbottom, Roy (CON); Brown, Lynda (CON), ISBN 1903018811, ISBN-13 9781903018811, Brand New, Free P&P in the UK First published in 1988, this fascinating food history is presented in a new edition with the short 1995 essay by Roy Shipperbottom, "The decline of tripe," which describes the disappearance from specialty shops and cuts in the UK; and "Elder: A good udder to dinner," by Lynda Brown. Includes traditional recipes. Distributed in North America by The David Brown Book Co. Annotation ©2012 Book News, Inc., Portland, OR ()
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Product Information
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.Product Identifiers
PublisherProspect Books
ISBN-139781903018811
eBay Product ID (ePID)111692054
Product Key Features
Book TitleTripe: a Most Excellent Dish
AuthorMarjorie Houlihan
FormatPaperback
LanguageEnglish
TopicCooking by Ingredient, History
Publication Year2011
TypeTextbook
Number of Pages144 Pages
Dimensions
Item Height187mm
Item Width137mm
Additional Product Features
Title_AuthorMarjorie Houlihan
Series TitleThe English Kitchen
Country/Region of ManufactureUnited Kingdom
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- 18 Jan, 2018
Tripe but not tripe
One of the classic working-class foods that has all but disappeared since my childhood 50 years ago. Greater Manchester had hundreds of tripe shops; now tripe is restricted mainly to a few market stalls - Ashton-under-Lyne market currently has 3, I think (January 2018). This book charts it's rise, it's value as a foodstuff, the social framework of tripe and it's ultimate decline. Matched by the decline off the herring in all its forms - plain herring, salted, bloatered and kippered.Verified purchase: YesCondition: Pre-owned
