Hugh Corcoran

Tripe Questions

If you teleport to eat tripe right now where would it be?

I’d like to have the trippa alla romana which I had once in More e Macine in La Morra, a small village in Peidmonte. The cook is American I believe. 

What was your first time?

I most probably first ate tripes in The Basque Country, I cannot remember where. 

Favourite recipe?

I am a fan of Callos y Morros in Bizkaina sauce, which is typical in the Basque Country. Also The Provençal version at La Merenda with Panisse. 

Who and where has cooked the one you’ve enjoyed the most (if more than one stands out please feel free to elaborate)

I’m not sure, but I have fond memories of eating Harry Lester’s tripe in his restaurant in Clermont when I briefly worked there. It was a Saturday afternoon. I had no money and Harry didn’t let me pay. 

Bad experiences?

I cannot recall particularly bad tripe, but I’m not a huge fan of the Cork method in white sauce and onions. Nor to I like over or undercooked tripe. I would avoid tripe in Paris. I don’t think the French cook it very well. 

Taking home a smelly lamb tripe from a Sri Lankan butcher nearly pushed me over the edge too. 

Three places you would recommend (anywhere in the world)?

I would recommend a place in Donostia which I cannot remember the name of now. It is in Gross neighborhood and serves tripe on an omelette. 

Muniyandi Villas in La Chapelle for lamb tripe curry and paratha . 

And Assassination Custard for tripe and chips. Best tripe I’ve ever had and better than the Basques at the Basque version. 

Which tripe would you choose to eat if there wasn’t beef?

Lamb.

A rough guess at how many skeptics you have converted?

None.

A sentence or paragraph about andouillette:

I like an andouillette. On a lunchtime with gratin dauphinois and a good glass of wine at Le Baratin. And I’ll have to ask Pinouche for mustard again and he’ll roll his eyes and say it doesn’t need it.