Packet and Tripe

Packet and Tripe is a real Limerick city dish. Tripe is the lining of the cow's stomach (whitish), and packet (blue-blackish) is a sort of pigs blood pudding. It is very easily digested.

It is no longer prepared in Limerick, but instead comes from Cork butchers. Packet seems to be known as Drisheen down there. I don't know if Tripe and Drisheen is as popular there as it was once upon a time in Limerick.

Apparently, packet and tripe should only be eaten if the letter "r" appears in the spelling of the month.

• 1lb tripe
• ½lb packet
• 2-3 onions, diced
• 1 pint water
• 3/4 pint of milk, preferrably full-fat organic, according to the Examiner...
• large knob of butter
• salt and pepper

1. Rinse the tripe in running water, and cut into small 1cm-2cm squares.
2. Add the tripe to a pint of boiling water, and simmer for ½ hour to 1 hour, until the tripe is tender.
3. Drain the tripe in a colander, and add it pack to the pot with the milk, and the diced onions. Bring to the boil.
4. Remove the skin from the packet. Dice it into small cubes and add it to the pot. Simmer for 30 minutes, then spoon into a bowl.

It is important when eating packet and tripe to first add a large knob of butter, and plenty of salt and pepper. Then, sit back, enjoy the aroma, and dig in!

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