Troppa Trippa: The 99 Recipe Book
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A companion to Troppatrippa: The Little Book of Lampredotto, which focuses on the Florentine affection for tripe, this is a reprint of a 1932 booklet published by a now-vanished British concern, United Cattle Products, Ltd, which operated a chain of shops specializing in fully cooked tripe, ready to be heated and consumed.
UCP, as they sometimes styled themselves, also sold cowheels, known in some places as calves feet, and seem to have been at pains to emphasize the “dainty” qualities of dishes made from their wares. Tripe, they tell us, “has played an important part in the diet of democracy.”
Tripe, one will soon discover, is versatile enough to be used in soups, stews, fricasses, pies, hot pots, cold dishes, salads, fried dishes, baked and stuffed delicacies, curries, and even dishes for invalids.
Only the most veteran of tripe cooks could be unimpressed by the range of dishes here, which are a testament to the resourcefulness of cooks familiar with using every part of an animal raised for slaughter.
A jacketed, 24-page pamphlet with line illustrations.
