Scots try to put tripe back on the menu
The mere mention of tripe may send shivers down the spine but Scottish producers are on a mission to make the cut popular again.
Moves to help processors maximise its potential are part of a £300,000 Scottish government project to boost trade in so-called ‘fifth-quarter’ meat cuts such as cattle cheeks and stomachs.
A new guide has been created to give processors advice on how to harvest, process and quality check tripe for human consumption and take advantage of the full value of the carcase.
Better carcase utilisation would bring an estimated £3m extra income for farmers and processors, said the Scottish government.
Demonstrations are also being organised for processors to help them grasp harvesting techniques for offal.
Tripe offal from the stomachs of cattle is a delicacy in many countries, but has not been popular in Britain in recent years.