Bradshaws Tripe Stall

Market Stalls /

Locally produced Tripe and Black Puddings.

Recipes available from all over the world, watch our site for updates.

NEW ONE! STUFFED TRIPE.

A large piece of tripe is filled with a mixture composed of breadcrumbs, chopped bacon, chopped onions,some sage and seasoning. The edges are well secured then the whole is placed into a greased backing tin and covered by strips of bacon. This is then cooked for one hour. Serve and eat hot and enjoy.

A MOUTH WATERING RECIPE FROM SOUTH AMERICA.

TRIPE WITH TOMATOES.

2LBS of cooked tripe cut into 1 inch squares. 1/2 Pint of chicken stock. 2 table spoons of chopped capers. 2 table spoons of Worcester sauce. 6 oz of chopped green peppers. 1 table spoon of chopped fresh coriander. 1 chilly green pepper chopped. 15 oz can of tomatoes. 2 garlic cloves crushed. 1/2 lemon. 6 oz of sliced onions. 1 table spoon of oregano. 3-4 table spoons of tomatoe puree. Salt-pepper-water as required.

Put tripe in pan and cover with salted water lemon juice and rind of lemon. Cook for about 20 minutes. Drain and discard rind and return tripe to pan. In another pan place the chicken stock onion peppers and garlic, boil untill onion becomes clear.

Add mixture to tripe, and the rest of the ingredients and bring to boil then simmer for a further  20-30 mintes. Serve hot. Serves 6 with a reasonable appitite or 4 out door workers in winter.

BLACK PUDDINGS.

Place 1 or 2 Black puddings in pan of water, bring to boil and simmer for 5 minutes. Serve with salt, vinegar or mustard as required.

e-mail us for other recipes.

Commodities: Tripe, Black pudding,honeycomb, honey, trotters, cow heel, seam

Times: 9:00 AM – 5:15 PM
Open on: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday (Open all day and through lunch.)

Phone: 01254 262788
Contact person: Mr A. Ingham