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Packet and Tripe

Packet and Tripe is a traditional Irish recipe (from the city of Limerick) for a classic stew of tripe and drasheen sausage with onion that's served topped with butter, salt and black pepper. The full recipe is presented here and I hope you enjoy this classic Irish version of: Packet and Tripe.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4

Rating:

Tags : Beef RecipesMutton RecipesVegetable RecipesMilk RecipesIrish Recipes

This was once a classic dish in Limerick. Tripe (prepared cow's stomach) served with a boiled and sometimes baked pudding made from sheep's blood called packet.

Today, packet is no longer made in Limerick, but it's equivalent, drisheen is still prepared and sold in Cork.

In Cork, two types of drisheen are prepared. The first is a boiled and baked pudding that is more like a cake (see the recipe for baked drisheen). The second kind of drisheen is more like a classic black pudding (blood sausuage) and it's this kind that is required here.

Tripe is still served and enjoyed in Cork, but I have not seen it served with drisheen.

You could always substitute black pudding in the recipe below, but to be authentic you really

This old dish is no longer prepared in Limerick (or Cork for that matter), but with this recipe you can still have a taste of 19th century Ireland at home.

Ingredients:

500g prepared tripe (honeycomb tripe is best)
250g Drisheen Sausage
3 onions, diced
600ml water
450ml milk (you really need whole milk for this)
1 generous knob of butter
salt and freshly-ground black pepper, to taste

Method:

Rinse the tripe well under cold running water then cut into small 2cm squares.

Bring the 600ml water to a boil, add the tripe, bring back to a boil then reduce to a simmer and cook for about 50 minutes, or until the tripe is tender.

Drain the tripe in a colander then turn back into the pan and pour over the milk. Add the died onions and bring back to a boil.

Remove the skin from the drisheen and slice into small cubes. Add this to the pot with the tripe and onions. Bring to a simmer, cover and cook for 30 minutes.

Spoon the mixture into four bowls.

The traditional way of eating packet and tripe is to add a generous knob of butter, followed by a liberal seasoning of salt and pepper.

Serve hot.