Tripe by Marjorie Houlihan
A Most Excellent Dish (The English Kitchen)

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Houlihan's study is a gem, bringing together interviews with those who remember the tripe trade...old adverts and photos...
-Guardian

Synopsis

A new instalment in The English Kitchen series. 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 à la mode de Caen) and the Turkish market workers who still rejoice in tripe soup of a morning.
 

About Marjorie Houlihan

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Lynda Brown is an acknowledged authority on organic food. Her best-selling book The Shopper's Guide to Organic Food has become a standard reference. A winner of the prestigious Glenfiddich Cookery Writer of the Year award, Lynda writes regularly on organic farming and foods issues and acts as an organic advisor. She is familiar to many through her television and radio broadcasts in the UK.
 
Published October 9, 2011 by Prospect Books. 144 pages
Genres: History, Travel, Cooking.
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Guardian

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Reviewed by PD Smith on Jan 17 2012

Houlihan's study is a gem, bringing together interviews with those who remember the tripe trade...old adverts and photos...

Read Full Review of Tripe: A Most Excellent Dish ... | See more reviews from Guardian

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