Tripe

The poster is a hoax, according to the mischievous Tripe Marketing Board

(They are offal, but I do like them )



Thread: https://twitter.com/TripeUK/status/1277985087519363073

Lol

Tripe -2m- Marketing -2m- Board
@TripeUK
·
Jun 30
Dr Ripley had previously researched such a competition for his book Forgotten Lancashire, in which he revealed that the original contest had to be halted when a baby from Wigan weighed in at 2st 5lbs.

Lolly wrote:The original contest had to be halted when a baby from Wigan weighed in at 2st 5lbs.

We do have some bonny babies in Wigan

Was it born in Haigh Hall zoo?

So, that's the cause of all these obese people around the country.

2 types of tripe and cow heal for stews and pies.Rag puddings as well.  What more could one ask for

At £8 kg, I would be continuing with best beef.

You can still buy tripe from Sutcliffe’s in Wigan Market Hall which reopened on 10th July.

https://www.facebook.com/wiganmarket/photos/a.365986893514145/2970765569702918/

Denise Webster wrote:Make no mistake, tripe is still popular here. I sell 45 kilos a week – and it’s mostly bought by middle-aged folk. It’s very nourishing and contains not one calorie. And did you know that Slimming World has it on their list?” (2018) https://www.wigantoday.net/news/opinion/what-load-tripe-its-still-sale-wigan-577345

That article’s from The Metro (2013) and I found this further claim in the M.E.N. (Feb 2020): Link

Known in some circles as the ‘Lancashire calamari’, tripe was known for being nutritious, with rumour even suggesting it could boost the libido.

Guess what Lancashire calamari is called in Yorkshire

I dont know what do they call it?

Yorkshire calamari

I thought you might say it was, well....tripe

It was on that telly program "Back in time for tea"

The revival of Tripe dog

The contest was the brainchild of Lady Cheryl Wrassle, wife of Sir Norman and a patron of the local Lytham charity Poodles in Distress. It was halted when a study by the University of Wigan suggested it had ‘negligible impact’ on sales of tripe.

https://tripemarketingboard.co.uk/tmb-revives-tripedog-contest-to-raise-public-morale/

We have sort of got a University of Wigan nowadays.


www.wigan-leigh.ac.uk/university-centre

”We know it’s been a difficult year for many people, but perhaps by relaunching TripeDog we can bring a little happiness, joy and cut-throat competition to people’s lives over the next few months.”

Details of how to enter will be posted on Twitter via the TMB’s @TripeUK account.

Love it!

'perhaps by relaunching TripeDog we can bring a little happiness, joy and cut-throat competition to people’s lives'

I wonder if this TripeDog is anything to do with the tripehound Hylda Baker often mentioned.

Tripe -2m- Marketing -2m- Board
@TripeUK
In 1951, this was the weekly food ration for one person in the UK.
Tripe was never rationed - you could buy as much as you liked.
So, if you're worried about rationing in the event of a #NoDealBrexit, relax - we're here for you!

Gosh, I remember being sent up to John's on Fleet Street in the early 50's by my mum. She gave some pennies and a coupon for 1/4 of tea, Typhoo, it was. My mum and dad used to eat trip but I never did. It was cold with vinegar and salt on it. I used to wonder what the rationing book was all about.

When you think it was archaic to be rationing food so long after the war. I wonder if the German people had rationing, or the French, Dutch etc? I think I'll look into it.

Wow...take a look at this, about rationing.

After the end of the war with the seas safe, Australia and New Zealand were able to ship out large quantities of beef, lamb, butter cheese; and the Irish, who did not take part in the war, were able to supply us with fresh dairy products once hostilities had ended. Most of our beef, both frozen and tinned came in from Argentina. Yet it was decided that we in Britain should go on a further reduced allowance in order to send supplies into Europe. Why?

Rationing

More tripe.

Pesto alla wiganese
The perfect fusion of Lancashire and the Mediterranean.


1 1/2 cups mushy peas
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Lancashire cheese
2 tablespoons pine nuts
1/2 lb tripe
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 lb dried or fresh farfalle pasta

In the bowl of a food processor, combine the mushy peas, salt, and pepper and process for a few seconds until everything is combined. Add the cheese, pine nuts, garlic and tripe and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside.

Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Drain pasta, reserving 1/4 cup of the cooking liquid. In a large bowl, toss pasta with pesto. Add a little of the reserved cooking liquid if pasta seems too dry. Serve immediately.