Mike’s account of the Stockport Pie Crust Fettlers Social Club has stirred deep, long forgotten, memories. As a native of the fair borough of Stockport I can remember, as a child, going shopping every Friday morning with my mother and grandmother. One of the essential visits was to that emporium of offal based products U.C.P. Here we purchased such delights as ox heart, black pudding, pig’s trotters, cowheel and of course the pinnacle of northern gastronomy, tripe. Being of modest means we would purchase just a few square feet of white tripe, to be eaten with vinegar and ketchup.
However, those from the more affluent areas of town would buy both white tripe and the more exotic variety, black tripe. These would be then prepared by layering the back and white tripe alternately and then rolling them together to form that epitome of Stockport cuisine, something to be seen on the best tables in the town, the Tripe Roulade. The roulade would be rolled and pinned to produce a black and white spiral affect, much to the amusement and appreciation of the honoured dinner guests. I am now leaning towards the idea that my tiny skewers may in fact be exceptionally rare examples of that long forgotten, but essential piece of northen silverware, Tripe Pins.
Now I am going to sit back and wait for some trendy celebrity chef to present us with his version of this classic dish.
P.S. Sorry I was a day late in posting this.