The trip to London wrought its revenge with a decent bout of laryngitis which meant three days in bed, no wine and lots of simple, nourishing food.
The Combo Mother-in-Law rustled up one of her staple dishes for me. Tripe with Spanish beans, potatoes and tomatoes.
I can just about remember my father tucking in to a huge steaming bowl of tripa alla inglese, that being great leathery sheets of the stuff boiled for about nine weeks in milk and onions. Intending visitors could be seen running away from the house with a handkerchief pressed over their faces, dry heaving at the foul stink. Then there was my time in the abattoir where I got to know cows' (and pigs' and sheep's) stomachs rather too well, but that's for another day.
This very Italian dish is a lot more delicate (not difficult), but I still have a problem, oops sorry, issue with the texture of tripe. It's not meat but it's not fat either its....hmm, offal in its purest form I suppose.
WH, this sounds like a dish for you. Do you ever cook tripe? Can one still buy it in Blighty?