Why tripe is off the dinner table


In days gone by they were the foundation of much-loved dishes, such as tripe and onions, which formed a staple of many a childhood diet.

But two in three are unwilling even to try such foods today, much less eat them regularly.

The survey revealed that tripe is most at risk of disappearing from menus and recipes.

It was followed by giblets, eel, tongue and cockles.

Researchers chose 24 foods and asked those polled if they had eaten any of them in the past five years and, if not, would they be willing to do so.

Just four per cent had recently eaten tripe, six per cent eel and seven per cent giblets.

At least six in 10 were not willing to give them a try.

Forty-six per cent had never eaten tongue nor would they try it while the same was true for 43 per cent when it came to cockles.

However six in 10 still like to tuck into turnips and corned beef while around half are happy to try treacle, sardines, black pudding and bubble and squeak.

Just 29 per cent of people aged 18 to 24 have eaten liver recently, compared with 69 per cent of those aged 65 or more.

Researchers YouGov Omnibus said: “Some of the foodstuffs we asked about are not exactly Instagram-friendly, which is certainly important to a younger generation.”



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