What’s the best way to eat tripe?
TJ: very, very rarely. As a wartime baby I have serious emotional problems with tripe. CB: Chopped into very small cubes, with lots of very finely chopped onions in a creamy white sauce and plenty of hot buttered toast. I used to serve Venison Tripe like this on the hotel menu but called it by its Gaelic name Pocha Buidhe and it was amazingly popular – I never disclosed the translation. You have now…. I read a nice recipe for tripe the other day but it was French. Haven’t heard an appetizing one from Britain until now. Game is of course another one of this island’s native culinary gems, but it’s relatively rare to see it on the dinner table these days. There’s a wonderful variety of regional and delicious-sounding game in the book. If your readers wanted to try it out, where would be a good place to source it? TJ: a proper butcher, of which there are not too many. CB: From a game dealer who sources from a number of estates which have game available and who follows the right handling pr
