The next chapter 6 December 2019 Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
In this week's issue... The next chapter Lexington managing director Julia Edmonds on taking the helm at the caterer and her people plans for the future
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Recipe: Braised tripe, red wine and shallots

22 November 2019
Recipe: Braised tripe, red wine and shallots

Fergus has often commented on how many chefs he has come across who, like him, have mothers who come from Lancashire. Fertile culinary ground! As a child Fergus’s mother Elizabeth would buy squares of tripe doused in vinegar and white pepper in Bolton market and chew them on the way home; with this early indoctrination tripe and onions made a frequent appearance at the dinner table. But for Fergus, it was the tripe buns that he ate in Florence as a student which truly started his ardent love affair. Braised in stock and tomatoes, then served in a crusty bun, with spoonsful of chilli sauce on the side, eaten at a pavement table with a carafe of red wine. That is lunch on the hop of the most civilised kind. Honeycomb tripe is the reticulum, the second stomach of the ox.

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