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Top Leeds chef talks tripe
Top Leeds chef Tim Bilton talks a load of tripe!
And he is proud of his love for the often reviled food.
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Though tripe is not a word many would associate with nutrition and
tasty cuisine, Tim is fast becoming its biggest advocate and is keen for us to start cooking it in new and exciting ways.
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When he is not in the kitchen of the Butchers Arms at Hepworth, he regularly visits The Tripe Shop at Leeds Kirkgate Market, which is one of the last remaining tripe shops in the world.
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Tim worked as head chef at 350-seat Leeds restaurant Bibis for two years and started cooking aged 13. He recently acquired The Butchers Arms which he has transformed.
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And Tim, who trained under Raymond Blanc, knows his tripe as he sings the praises of the food made from the stomachs of cows, sheep, pigs and other animals.
"I love the stuff!" said Tim who won the Yorkshire Chef of the Year Award 2009. "I'm passionate about local ingredients and dishes, and what could be more traditional than a serving of Yorkshire tripe with lashings of salt and vinegar.
"Tripe has got a bad press. There used to be scores of tripe shops in Yorkshire.
"Many people recoil at the thought of it, but they've never given it a try."
The Tripe Shop says business is booming, but they do admit that until recently, most of the customers were older people who had stayed true to tripe from childhood.
But shop worker Elaine Burwell says she now sees all ages coming to the counter.
The shop, which has been running for more than 40 years, is no stranger to dubious customers dithering over trying tripe, but once tasting it, they find they really like it.
She added: "People who turn their nose up at it don't know what they're missing. It is good for the blood, good for the skin, it tastes nice, what more could you want?"
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Weather for Leeds
Friday 25 May 2012
Today
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Temperature: 10 C to 23 C
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