17th December 2009

Tripe Test

A new guide has been launched to help processors gain value from tripe.

While not at the top of many British menus these days, tripe – the offal from the first, second and third stomach of cattle, sheep and pigs – has a growing following among diners here and is still seen as a delicacy throughout continental Europe and the world, featuring in dishes as diverse as Andouille sausages in France and the Pho in Vietnam.



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