How to make tripe and drisheen as traditional Cork dish sees rise in popularity

Tripe and Drisheen at the Farmgate Café.
Tripe and drisheen had been a tradition in Cork for many years but in recent times, the classic dish has seen a slight rise in popularity.
Beef tripe is the lining of a cow’s stomach and looks like a honeycomb while drisheen is a sausage of beef and sheep's blood. Traditionally in Cork, both are served together.