To thicken the sauce, use either ... and either some buttered white soda bread, or steamed jacket potatoes on the side. We add drisheen at the end to our tripe and onions. Peel and slice drisheen ...

I recall reading that tripe these days is put through a wash to make it white. I am thoroughly disgusted as it is not a cheap food to buy. Your opinion please. Bettina Tripe comes from the stomach ...

If necessary, cook for a bit longer to reduce the sauce, as the tripe should not be brothy (19). Once ready, you can plate ...