Dave Ewing's Back 'eader
Well-Known Member
I wonder what they do with all the tripe these days. Is it in pet food or does it make its way to fancy London restaurants. I had tripe in Lyon once - they make a better job of it there as it's 'hidden' in other stuff with a flavoursome sauce. I only ever saw my Dad put pepper 'n vinegar on it.UCP on Market Street. Now there's a blast from the past. As a kid I'd gaze in wonder at the shite on display in the window and then at the queue of customers and wonder what motivated them to buy and eat it.