6 ISSUES FOR £6 Subscribe to Lancashire Life today click here

Lancashire tripe back in fashion

PUBLISHED: 08:33 06 September 2010 | UPDATED: 17:48 20 February 2013

Brett Holt and Sara Lusty, two of the family members who run the Real Lancashire Black Pudding Company

Brett Holt and Sara Lusty, two of the family members who run the Real Lancashire Black Pudding Company

French lap it up, Italians love it and the wartime English couldn't get enough of it. What's more, it's very low in calories. Emma Mayoh visits tripe heaven in Haslingden <br/>PHOTOGRAPHY BY KIRSTY THOMPSON

Its fair to say tripe doesnt have the best of reputations. It may have very few calories and be packed with more protein than a piece of steak, but there the attraction ends for many.

Few would relish the thought of tucking into a plate of gelatinous cows stomach - no matter how well disguised.

One of the doubters was former butcher Andy Holt, who now runs the Real Lancashire Black Pudding Company in Haslingden, now producing Real Lancashire Tripe.

In fact, his reaction was over my dead body! He told his niece and business partner, Sara Lusty: Im not having any tripe in my factory. It stinks, its horrible and I dont want it anywhere near my black puddings.

Persuasive Sara eventually talked him around. Its a clean product,
which people dont realise, and it also has a really strong Lancashire feel to it, she said.

Tripe with milk and onions used to be a popular dish around here. I thought it was worth giving it a go.

The gamble paid off. They are currently sending out 1,500 kilos of tripe a week to Morrisons, Asda, the Co-op and several Lancashire butchers - quite an achievement as production only started in January. While it may never take over their multi-award-winning black pudding business - nor do they want it to - Andy has got used to the new line.

Sara said: I think hes surprised at how much were selling. He thought it would be a lot of hassle but its working out well. The workers werent very keen either at the start but now they realise it wasnt as bad as they thought.

Its good for you and it cuts down on the amount of waste coming from an animal.

During the war, tripe was part of a staple diet because, along with sausages, it was the only meat that was not rationed. In the 1950s, Lancashire had a chain of tripe restaurants called UCP. They specialised in tripe recipes and often had long queues for seats.

Gradually, as the cost of other meats like chicken reduced and the numbers of traditional butchers declined, offal was scrubbed off the menu.

But, in recent years, celebrity chefs like Gordon Ramsay and Raymond Blanc have put it back in vogue. Lancashires Nigel Haworth also
served it up with trotters, cod, broad beans and peas for Great British
Menu in 2008.

Sara, who was originally training to be a lawyer before she joined the family business, said tripe has started to become popular again after Morrisons launched an offal range.

Their Real Lancashire Tripe is supplied by Peter Rawcliffe from Rawcliffes Foods in Liverpool. By the time it reaches Sara and Andy in Haslingden it has been prepared and bleached. It is then packed at the Haslingden factory and sent out.

Peter Rawcliffe, owner of Rawcliffes Foods said: Tripe is a fantastic meat, you just have to know what to do with it. When I first tried it, I hated it, but I love it now.

It used to be served in restaurants all over the north west and every market would always have had a tripe stall. It soaks up flavours brilliantly and you can make some tasty dishes from it. Its very low in calories and has just as much protein as a piece of steak. If we could get a diet club to take it on, we could make it really popular.

Sara and Andy, along with Andys son Brett who also works for the company, are now hoping for tripe to be popular all over the country.
Sara said: I think tripe is already popular in Lancashire, its a Lancashire product. We want it to be even more popular here but we want people across other parts of the country to start eating it regularly. People just need to get over the stigma and try it. Experiment with recipes and stop being so squeamish!

Trying tripe

What is tripe? Tripe is an edible offal product that comes from the stomachs of various animals, including cows, sheep, goats and pigs.

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.

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

Is it expensive? While it is not as cheap as you might expect, it
isnt particularly expensive. Real Lancashire Tripe sells for between 3.96 - 4.99 per kilo for between 300 - 450g.

How can I try it? The Real Lancashire Black Pudding Company supply several supermarkets, including Morrisons and Asda. You can also contact
them on 01706 231029. There are also a handful of restaurants in Lancashire who occasionally serve tripe on their menus.

Tripe with onions


675g tripe
600ml semi-skimmed milk
1 tsp salt
1 bay leaf
450g onions, peeled and
cut into quarters

For the sauce
25g butter
30g plain flour
2 tsp chopped parsley
Salt and freshly ground black pepper


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.

Add to the saucepan and milk, salt and bay leaf and simmer for 1 hours.

Add the onions and continue cooking for a further 45 minutes.

To make the sauce:
Melt the butter in a saucepan, stir in the flour and cook for one minute. Drain the milk from the tripe and gradually stir it into the pan. Bring to the boil stirring until thickened. Stir in the parsley.

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.

Tripe salad


1 lb of pre-cooked tripe
Cold cooked potatoes
1 beetroot
Spring onions
Mayonnaise or salad dressing
Chopped parsley


Dice the potatoes, add onions finely chopped and then mix with enough salad dressing to coat. Arrange is a dish.

Wipe the tripe, cut into small pieces and heap on the potato mixture.

Coat with salad dressing.

Slice the beetroot, arrange decoratively round the dish and sprinkle with
chopped parsley.

Serve very cold.


More from Food & Drink

Thu, 00:00

The steaks are high at the Red Pump Inn in Bashall Eaves. Mairead Mahon reports

Read more
Lancashire Restaurants
Wed, 00:00

Meet the sponsors and suppliers helping to ensure this year’s event will be top class.

Read more

Classic dishes cooked with flair are on the menu at Stanley’s Bar & Grill at Liverpool’s Titanic Hotel

Read more
Friday, September 15, 2017

Available from Tuesday 28th November – Thursday 21st December – Served Monday to Friday.

Read more

Ad Feature: Samlesbury Hall

Friday, September 15, 2017

At Samlesbury Hall, they believe the better things in life are those closest to home and with this in mind, insist on only the finest ingredients sourced from their own kitchen gardens and neighbouring Lancashire producers.

Read more
Wednesday, September 13, 2017

With stunning views over Windermere, the Hydro Hotel has been lovingly restored by its new owners

Read more
Lancashire Life Luncheon Bowness
Tuesday, September 12, 2017

Rebekka O’Grady meets people in Liverpool who are passionate about making their hometown the best it can be.

Read more
Friday, September 8, 2017

Meet the chef bringing new meaning to the term slow food – and that’s just the snails. Emma Mayoh reports

Read more
Lancashire Restaurants Lancashire Food
Thursday, September 7, 2017

Raw milk may be en vogue these days. But Lytham’s oldest farming family have been producing raw milk for more than a century. Emma Mayoh reports.

Read more
Friday, September 1, 2017

Jay Rayner, the restaurant critic, broadcaster and musician with a pathological hatred of food served on slates, talks to Roger Borrell about Lancashire’s big food conference.

Read more
Wednesday, August 30, 2017

Digest this mini-review in 60 seconds

Read more
Manchester Restaurants
Friday, August 18, 2017

Striking oil in Standish hasn’t been easy for John and Clare Wignall. But it has given them a golden opportunity, as Emma Mayoh discovered.

Read more
Friday, August 11, 2017

Farms have found many ways to diversify but the Singletons of Brindle have taken to drink, as Anna Izza discovers

Read more
Friday, August 4, 2017

James Warburton and his team have taken an old mill and turned it into something special. It was the venue for our latest Lancashire Life luncheon.

Read more
Lancashire Life Luncheon Clitheroe
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Subscribe or buy a mag today

Lancashire Life Application Link

Local Business Directory

Lancashire's trusted business finder

Job search in your local area

Search For a Car In Your Area

Property Search