Traditional Irish food

[Lucy Chambers]

Dublin Coddle might be tasty,but the looks.........it doesn't make me very curious.

Don't look at it, the meat looks raw. If you can get past it then its lovely. I promise.

[Westsidex]

You forgot to mention the big love for spuds
Kinda love them myself sometimes, especially cooked in tinfoil, in their own jackets ... yummi !

I couldn't eat a rabbit lately I cannot even eat lamb and I start feeling guilty even about eating chicken

Yes the foreign countries make lovely spuds. We actually import spuds here. We are the best country in the world for growing spuds and we import them.

Irish farming again,
Westside.

[westcorklad]

Packet and Tripe

Packet and Tripe is a real Limerick city dish. Tripe is the lining of the cow's stomach (whitish), and packet (blue-blackish) is a sort of pigs blood pudding. It is very easily digested.

It is no longer prepared in Limerick, but instead comes from Cork butchers. Packet seems to be known as Drisheen down there. I don't know if Tripe and Drisheen is as popular there as it was once upon a time in Limerick.

Apparently, packet and tripe should only be eaten if the letter "r" appears in the spelling of the month.

1lb tripe
½lb packet
2-3 onions, diced
1 pint water
3/4 pint of milk, preferrably full-fat organic, according to the Examiner...
large knob of butter
salt and pepper
Rinse the tripe in running water, and cut into small 1cm-2cm squares.
Add the tripe to a pint of boiling water, and simmer for ½ hour to 1 hour, until the tripe is tender.
Drain the tripe in a colander, and add it pack to the pot with the milk, and the diced onions. Bring to the boil.
Remove the skin from the packet. Dice it into small cubes and add it to the pot. Simmer for 30 minutes, then spoon into a bowl.
It is important when eating packet and tripe to first add a large knob of butter, and plenty of salt and pepper. Then, sit back, enjoy the aroma, and dig in!

[Westsidex]

[QUOTE=westcorklad;285502]Packet and Tripe


Sheep :angrylittleredface.

sheeps stomach,
Westside.

[JessicaJessy]

Packet and Tripe

Packet and Tripe is a real Limerick city dish. Tripe is the lining of the cow's stomach (whitish), and packet (blue-blackish) is a sort of pigs blood pudding. It is very easily digested.

It is no longer prepared in Limerick, but instead comes from Cork butchers. Packet seems to be known as Drisheen down there. I don't know if Tripe and Drisheen is as popular there as it was once upon a time in Limerick.

Apparently, packet and tripe should only be eaten if the letter "r" appears in the spelling of the month.

1lb tripe
½lb packet
2-3 onions, diced
1 pint water
3/4 pint of milk, preferrably full-fat organic, according to the Examiner...
large knob of butter
salt and pepper
Rinse the tripe in running water, and cut into small 1cm-2cm squares.
Add the tripe to a pint of boiling water, and simmer for ½ hour to 1 hour, until the tripe is tender.
Drain the tripe in a colander, and add it pack to the pot with the milk, and the diced onions. Bring to the boil.
Remove the skin from the packet. Dice it into small cubes and add it to the pot. Simmer for 30 minutes, then spoon into a bowl.
It is important when eating packet and tripe to first add a large knob of butter, and plenty of salt and pepper. Then, sit back, enjoy the aroma, and dig in!

This sounds interesting and doesn't look bad

[westcorklad]

[QUOTE=JessicaJessy;285506]This sounds interesting and doesn't look bad

At one time it was very popular in Cork
Dont think it is so much now though.

[anon361]

Dublin Coddle might be tasty,but the looks.........it doesn't make me very curious.

It's all in the presentation

[JessicaJessy]

It's all in the presentation

Oh yes,now i am tempted!Thanks anon

[anon361]

A personal favourite of mine, actually. Yum.

Lucy, James has contacted me and he's very upset, he thought he was your personal favourite but don't worry I assured him it was the coddle you were referring to and not me (on this occasion )

[hd7055]

Clonakilty black pudding is worth a try - you'll get in most supermarkets.

Corned beef is another Irish dish - also spiced beef at Christmas.

I think you were also looking for a good seafood restaraunt - Caviston's is probably the best in Dublin. It's tiny so you do need to book it well in advance - here's a link:

Cavistons

To be honest though traditional Irish food for the common people would have contained very little meat - this country was dirt poor for centuries - Maybe a rabbit stew once or twice a week. Oats were the staple diet until the arrival of potatoes. Oh, and being a good Catholic country fish on Friday's!