Put the tripe into a saucepan, cover with water and a lid, then bring to the boil then simmer for around 1 hour (approx.). Discard the liquor in the pot, add the sliced onion and cover with cold ...

Tripe and drisheen had been a tradition in Cork for many years but in recent times, the classic dish has seen a slight rise in popularity. Beef tripe is the lining of a cow’s stomach and looks ...

Spanning that barren spell between 1911 and 1945, Cork won only three Munster titles while Kerry won the provincial crown 24 times. Those statistics testify to the wide disparity in standards ...

And I most certainly did taste the drisheen, only to find it marginally less horrible than last time. As to the cost of eating out, I too am bamboozled.