i Lead Recipes

Tripe is eaten in many parts of the world, and there are numerous recipes for preparing it. Beef tripe is usually made from only the first three chambers of a cow’s stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content. Tripe is also produced from sheep, goats, pigs, and deer. For human consumption, tripe must be washed and meticulously cleaned before cooking.

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In Britain and some Commonwealth countries, “black pudding” or “blood pudding” is made from blood and some filler grains and spices, often oatmeal. Blood sausage or black pudding is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is most often used. Typical fillers include meat, fat, suet, bread, barley and oatmeal. Varieties include drisheen, moronga, black pudding, blutwurst, blood tongue, kishka (kaszanka), biroldo, mustamakkara, verivorst, and many types of boudin. Some cultures consider blood to be a taboo form of food. In Jewish and Muslim cultures, for instance, religious law forbids the consumption of blood.

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Humble pie, or umble pie, is also a term for a variety of pastries, originally based on medieval meat tripe pies. The expression derives from umble pie, which was a pie filled with liver, heart and other offal, especially of cow but often deer or boar. Umble evolved from numble, (after the French nomble) meaning ‘deer’s innards’. Umbles were considered inferior food, in medieval times the pie was often served to poorer people. Umble pie in its literal sense is a filled pastry similar to many respects to a Cornish pasty. The popularity of the dish umble pie among 15th and 16th century commoners in Britain gave rise to the expression “eating humble pie”. Although the original umble pies contained mostly tripe they later evolved to a form, which might contain fruit and sweetening, often without meat. Recent “humble pie” recipes often have only sweet fillings. Modern humble meat pie recipe often included pricier cuts of meat such as chopped steak.

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Mammal, bird and fish livers are commonly eaten as food by humans. Liver can be baked, boiled, broiled, fried or eaten raw (liver sashimi). The most widespread liver dish is liver and onions. In many preparations pieces of liver are combined with pieces of meat or kidneys, like in mixed grill or in Meurav Yerushalmi. Liver is also often made into spreads; well-known examples include liver pâté, foie gras, chopped liver, and leverpostej. Liver sausages such as Braunschweiger and liverwurst are also a valued meal. Liver sausages may also be used as spreads.

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