Darina Allen: Modern ways to cook traditional tripe and other sweetbreads

And why lambs' liver really needs to be just 'shown to the pan'
Darina Allen: Modern ways to cook traditional tripe and other sweetbreads

Salad of Warm Sweetbreads with Potato Crisps, Anchovies and Wild Garlic

What are we like? We’re happy to eat a steak, a chicken breast or a chop but present someone with a salad of gizzards and hearts, or a spleen sandwich and they’d rather starve — where’s the logic but offal certainly engenders a feeling of disgust in many. However, I’ve just had a delicious bit of flash-fried lambs’ liver with lots of fresh sage leaves for supper.

It’s wonderful to see that A O’Reilly’s Tripe and Drisheen Stall in the English Market in Cork City still survives at a time when people seem to be more and more squeamish. I love tripe too but not so much of a fan of the traditional Cork tripe and onions, I rather prefer the Spanish or Italian way of cooking it to melting tenderness in a rich tomato sauce.

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