Tripe vs Dripping FITE! Or, what is the least appetising meat product you can actually buy in the shops?

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Do not read if you are Toby.

― Matt DC (Matt DC), Tuesday, 17 February 2004 12:50 (twenty-two years ago)

dripping is actually pretty nice. turkish people make a perfectly pleasant soup out of tripe, too.

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 12:51 (twenty-two years ago)

personally, cowfoot is my least favourite animal product

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 12:52 (twenty-two years ago)

I don't think I could bring myself to eat chitlins

― C J (C J), Tuesday, 17 February 2004 12:53 (twenty-two years ago)

Tripe is minging, dripping is fine.

― Ricardo (RickyT), Tuesday, 17 February 2004 12:54 (twenty-two years ago)

i always thought tripe would be digusting but it's not so bad in this trkish soup. it's quite delicate and the soup's really garlicky and lemony with lots of fresh parsley

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 12:56 (twenty-two years ago)

Tripe or Black Pudding. Ugh.

― Pashmina (Pashmina), Tuesday, 17 February 2004 12:57 (twenty-two years ago)

Tongue is pretty vile as well.

― Pashmina (Pashmina), Tuesday, 17 February 2004 12:57 (twenty-two years ago)

good black pudding is manna from heaven, especially with fried eggs

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 12:59 (twenty-two years ago)

Black pudding rocks, I miss it. (says the devout vegetarian)

― Pinkpanther (Pinkpanther), Tuesday, 17 February 2004 13:00 (twenty-two years ago)

brains aren't very nice, especially considering they they are absolutely rammed with saturated fat

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 13:03 (twenty-two years ago)

Mmmmmm FAGGOTS

― Sarah (starry), Tuesday, 17 February 2004 13:05 (twenty-two years ago)

Mmm, black pudding.

The answer to this is anything in the Tesco Value range that once came from a cow.

Or that French sausage (andouillette or something) that smells and tastes like shit.

― Markelby (Mark C), Tuesday, 17 February 2004 13:36 (twenty-two years ago)

Black pudding is manna from heaven. I have never had the courage to try heart.

Cabbage to thread.

― Matt DC (Matt DC), Tuesday, 17 February 2004 13:40 (twenty-two years ago)

Bread&dripping = uberuberuberkkkclassic.

Tripe = barfness. Just the smell of it makes me want to be eviscerated.

― Sick Nouthall (Nick Southall), Tuesday, 17 February 2004 13:41 (twenty-two years ago)

Recipe for Drisheen

2 pints of milk
1 pint of water
2 pints of sheep and cow blood, mixed
1/4 lb Breadcrumbs
1 lb mutton suet
2 teaspoons of pepper
2 teaspoons of salt

Strain the blood and mix with the other ingredients in glass mixing bowl. Let stand for one hour. Place in pot, cover, and simmer for 30 to 45 minutes. When firm and fully cooked, slice and serve

― Joe Kay (feethurt), Tuesday, 17 February 2004 13:56 (twenty-two years ago)

mmmm Lard.

Can't believe I used to eat Tripe as a kid. Mother, what were you thinking, you Northern stereotype you.

x-post - that recipe is truly disgusting - the essence of poverty food.

― Dave B (daveb), Tuesday, 17 February 2004 13:57 (twenty-two years ago)

unfortunately Chris is out of the office today and tomorrow.

I don't think he's tried that much offal. I keep meaning to take him to the tripe stall on chorley market next time we go up to my parents. However, when we were at his mum's at christmas she'd pressed two tongues, and it was one of the most heavenly things I've eaten. It was so soft that it practically fell apart in your mouth, everything about it was perfect. Now we just need to ask our local butcher to get hold of a couple, so we can try and make it ourselves...

Apparently my grandma always used to give us brains, and I used to wolf it down, but I don't remember it. Much of offal is only unappetising in it's raw form, and when you know what it is you're putting in your mouth.

― Vicky (Vicky), Tuesday, 17 February 2004 14:00 (twenty-two years ago)

I have had a bad experience with gizzard.

There's nothing wrong with dripping but I'm not sure I'd eat tripe unless it was very well disguised.

― Madchen (Madchen), Tuesday, 17 February 2004 14:12 (twenty-two years ago)

Pigs' feet.

― nickalicious (nickalicious), Tuesday, 17 February 2004 14:12 (twenty-two years ago)

Monkey-gloves stuffed with caterpiller-toes.

― Sick Nouthall (Nick Southall), Tuesday, 17 February 2004 14:14 (twenty-two years ago)

Tongue is fantastic, as is heart.

And monkey's brains, though popular in Cantonese cuisine, are not often to be found in Washington, DC!

― Johnney B (Johnney B), Tuesday, 17 February 2004 14:18 (twenty-two years ago)

tongue is great and pigs feet are amazing cooked right

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 14:19 (twenty-two years ago)

Bloater Paste

― Tracer Hand (tracerhand), Tuesday, 17 February 2004 14:47 (twenty-two years ago)

http://www.cwc.dircon.co.uk/bloater.gif

― Tracer Hand (tracerhand), Tuesday, 17 February 2004 14:48 (twenty-two years ago)

Chicken in a Can HELLO! and pickled pigs' feet!

― Donna Brown (Donna Brown), Tuesday, 17 February 2004 15:45 (twenty-two years ago)

Donna, you've spoiled my appetite!

― Ned Raggett (Ned), Tuesday, 17 February 2004 16:14 (twenty-two years ago)

confit of goose is pretty fucking horrible. goose preserved in its own fat

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 16:17 (twenty-two years ago)

that's not disgusting, it's gorgeous!

― Vicky (Vicky), Tuesday, 17 February 2004 16:23 (twenty-two years ago)

Ally C's granny gave us each a tin of 'chicken in a white sauce'. We are currently looking for homeless organisations in the Glasgow area who might accept them.

― Madchen (Madchen), Tuesday, 17 February 2004 16:29 (twenty-two years ago)

Little Bay on Farringdon Road cook their chips in Goose Fat. Numnum.

― Dave B (daveb), Tuesday, 17 February 2004 16:30 (twenty-two years ago)

we bought some lentils cooked in goose fat on our french hypermarket visit, but I forgot to pick up some fois gras pate :0( We also got black pudding and white pudding, and rabbit. I'm meant to be making sure I fit in my dress in just 9 weeks time, I may have to give up booze for a short while :0(

― Vicky (Vicky), Tuesday, 17 February 2004 16:35 (twenty-two years ago)

Sainsers goose fat makes the nummiest roast spuds ever ever ever.

― Sarah (starry), Tuesday, 17 February 2004 16:39 (twenty-two years ago)

if confit of goose were english everyone would say how vile it was. as it's french thay think it's the height of culinary pleasure. it is and will forever be, in my eyes, fucking horrible! give me a nice pot of brawn (boiled, spiced pig's head set in its own gelatin) any day.

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 16:42 (twenty-two years ago)

Confit de canard is lovely. I refuse to believe the goose version can be that much worse.

― Matt DC (Matt DC), Tuesday, 17 February 2004 16:50 (twenty-two years ago)

Confit of anything is greasy, salty goodness.

― Madchen (Madchen), Tuesday, 17 February 2004 16:56 (twenty-two years ago)

I don't know why I keep reading this thread, each time I come back to it I feel more and more nauseous...

― Archel (Archel), Tuesday, 17 February 2004 17:03 (twenty-two years ago)

tripe, again. I would say brains but I don't think I've ever seen them in the store. The mexican supermarket in my neighborhood, though, has whole cow heads for sale. perhaps the brains are still there. never bought one.

― Viva La Sam (thatgirl), Tuesday, 17 February 2004 17:15 (twenty-two years ago)

Sainsers goose fat makes the nummiest roast spuds ever ever ever.
-- Sarah (starr...), February 17th, 2004

What with the 'Con Air' love and now this (utterly OTM btw, IF PRICEY) I have decided that Sarah *is* actually my g/f under an assumed name.

― NRQ (Enrique), Tuesday, 17 February 2004 17:17 (twenty-two years ago)

confit de canard is a poncy way of saying duck swimming in its own fat. if you saw "duck pickled in grease" on a pub menu, you'd be horrified. i am going to fight a one-man battle to prove the superiority of english food. i mean creme brulee - what the fuck is all that about? in english - burnt custard!

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 17:17 (twenty-two years ago)

But as I said above, people like the taste of things until they find out what it is. If something tastes nice, and people appreciate it who wouldn't have touched it if they'd known the english name/equivalent, then what's the problem?!

― Vicky (Vicky), Tuesday, 17 February 2004 17:22 (twenty-two years ago)

If I saw duck pickled in grease on the menu I'd think, great, I've managed to get a table at the hope and anchor, or some similar decent food place, where they're trying to get people to realise that you can make very tasty food out of often shunned bits of animals/poultry, etc.

― Vicky (Vicky), Tuesday, 17 February 2004 17:24 (twenty-two years ago)

Enrique verging on almost-creepy territory there, marvellous!

I read "PRICEY" and was wondering why you had to bring Simon Price into this discussion. Don't ask ME why I associate SP with tripe and dripping though.

― Sarah (starry), Tuesday, 17 February 2004 17:25 (twenty-two years ago)

i will eat anything, provided it is not named in french

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 17:27 (twenty-two years ago)

then you're missing out on some good food.

― Vicky (Vicky), Tuesday, 17 February 2004 17:27 (twenty-two years ago)

Tripe is fine in vietnamese soups. Doesn't really have much of a taste either. It just gives things a nice.. texture.

― maypang (maypang), Tuesday, 17 February 2004 17:30 (twenty-two years ago)

there's a vietnamese one with honeycomb tripe corinader chilli and lime, which is pretty amazing

― Dave Stelfox (Dave Stelfox), Tuesday, 17 February 2004 17:32 (twenty-two years ago)

MENUDOBIATCHES

― dean! (deangulberry), Tuesday, 17 February 2004 17:36 (twenty-two years ago)

aha! excellent way to round off the day feeling creepy. brillo.

― ENRQ (Enrique), Tuesday, 17 February 2004 17:51 (twenty-two years ago)

I've never acquired the taste for menudo. it is the texture that turns me off.

― Viva La Sam (thatgirl), Tuesday, 17 February 2004 18:52 (twenty-two years ago)

That's weird. Menudo TURNS ME ON.

― dean! (deangulberry), Tuesday, 17 February 2004 18:58 (twenty-two years ago)

well come 'round my grandma's on sunday then.

― Viva La Sam (thatgirl), Tuesday, 17 February 2004 19:01 (twenty-two years ago)

This is the thread that makes luna vomit.

― luna (luna.c), Tuesday, 17 February 2004 20:57 (twenty-two years ago)

Tell grammy I'm there.

― dean! (deangulberry), Tuesday, 17 February 2004 20:59 (twenty-two years ago)

hey Ned- welcome to my world :)

― Donna Brown (Donna Brown), Tuesday, 17 February 2004 21:01 (twenty-two years ago)

The tongue that comes in the little jars that look the jars the pink or yellow fake fishing bait crap comes in.

UGH

― Jon Williams (ex machina), Tuesday, 17 February 2004 21:02 (twenty-two years ago)

hey Ned- welcome to my world :)

A strange, mysterious world! I will nibble lettuce.

― Ned Raggett (Ned), Tuesday, 17 February 2004 21:26 (twenty-two years ago)

― hstencil, Tuesday, 17 February 2004 22:26 (twenty-two years ago)

― hstencil, Tuesday, 17 February 2004 22:27 (twenty-two years ago)

I'm not the world's biggest fan of all offal, I like trotters, they're amazing, and the tongue that my Mum presses is the finest stuff ever, but I'm not at all a big fan of liver, I mean I'll eat it but it just tastes a bit metallic to me. 'm going to get hold of some chitterlings while in Florida, natch, but may draw the line at pickled pigs feet.

And Confit is gorgeous, plus has it's history as rooted in English cookery just as much as it is in French, it's just that the practice was refined in France and so the French name stuck. A lot of cultures have recipes which use rendered fat as a preservative, so get off your soapbox Stelfox.

― chris (chris), Wednesday, 18 February 2004 23:16 (twenty-two years ago)

oh, yeah? My grandma could make chitlins from SCRATCH!

― Donna Brown (Donna Brown), Wednesday, 18 February 2004 23:20 (twenty-two years ago)

i am disturbed by a packaged product trumpeting its cleanliness

― the surface noise (electricsound), Thursday, 19 February 2004 01:17 (twenty-two years ago)

I challenge you to name something more offensive than scrapple. *shudders at the memory of pork liver and "stuff"* And a store near me has started carrying chicken feet. That's not so much offensive, as mystifying -- there can't be enough meat there to even make broth.

― j.lu (j.lu), Thursday, 19 February 2004 04:02 (twenty-two years ago)

Souse (aka head cheese) looks pretty nasty. I don't think too many people under the age of fifty ever touch that stuff.

― earlnash, Thursday, 19 February 2004 04:28 (twenty-two years ago)

Head cheese is a nasty name, but it's basically the meaty parts of a cow's or pig's head (minus the brains) in aspic. Actually, gelatin is derived from animal bone and connective tissue, so some people find that disgusting. I know my sister the quasi-vegetarian shudders at the stuff.

However, as far as I'm concerned the nastiest meat (by-)product is liver and things made with it. Scrapple is disgusting and the pates I've tried are nearly as nasty. I fail to understand how some people can enjoy it.

― j.lu (j.lu), Thursday, 19 February 2004 05:26 (twenty-two years ago)

Studynets, the Ukrainian head cheese (really it's jellied pig's feet) is realy good. It has (as prepared by my grandma) a shitload of garlic in it and the way we eat it is by pouring vinegar on it so that the gelatine gets all soft and saucy. YUMMMMMM!!!!!

― Bryan (Bryan), Thursday, 19 February 2004 05:36 (twenty-two years ago)

OMG Hstencil! MOO & OINK!!!!

Hahaha, thats my favorite meat market in all of Chicago! The commercials are the best. "moo and oink, moo and oink, m-m-m-moo and oink"

― phil-two (phil-two), Thursday, 19 February 2004 05:53 (twenty-two years ago)

four years pass...

NEVER.
EAT.
RUCKENSPECK.

― restraint and blindness (Just got offed), Friday, 31 October 2008 20:25 (seventeen years ago)

UNLESS YOU REALLY, REALLY, REALLY LIKE FAT

― restraint and blindness (Just got offed), Friday, 31 October 2008 20:25 (seventeen years ago)

Can't believe nobody mentioned "potted meat food product" or Vienna Sausages (aka "potted meat with a hard-on").

http://images.thewavemag.com/images/articles/11001-12000/11541.jpg http://www.buythecase.net/uploads/products/200/3900008589.jpg

― Rock Hardy, Friday, 31 October 2008 20:40 (seventeen years ago)

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