tag:blogger.com,1999:blog-23887574.post3855194432592216064..comments2023-10-28T08:38:53.259+01:00Comments on Nick Young's World: Tripe and onionsNickhttp://www.blogger.com/profile/14575495843485863472noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-23887574.post-1041647996804614772022-05-03T14:13:38.821+01:002022-05-03T14:13:38.821+01:00From the age of 9 or 10 until I started work every...From the age of 9 or 10 until I started work every Saturday, I used to receive a shopping list from my nana via my mam who’d seen her earlier in the week. This would usually include a boiling fowl and half a pound of parboiled tripe. <br />After I’d shopped, I’d let myself into her house where my next task was to prepare a bowl of tripe and onion for my uncle’s dinner. This basically involved cutting the tripe into bite sized pieces, mixing in the sliced onion and a cup of malt vinegar over it. It was covered with a dinner plate and left until he got home.<br /> I enjoyed the texture of the tripe but I was never tempted to try it. I have eaten it since but, alongside sprouts, it falls into the category of things I’ll eat to be polite rather than things I actually like.leehttps://www.blogger.com/profile/14466503348745730911noreply@blogger.com