Tripe Curry

    16 November 2023

    November 2023

    I was brought up eating tripe. Specifically, tripe curry. It was a brown coloured dish, pieces of tripe sitting in a salty, spicy thin broth. I loved the look of it: one side flat and lightly, closely pimpled like the skin of a chicken, the other covered in little pockets that captured some of  the broth as I lifted pieces of tripe to my mouth.

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    Small Mulch

    Paul van Reyk
    My first essay on food was in Year 10 - people seemed to like it. It took me 56 years to come back to it, so I have a lot of catching up to do. My focus is on Anglo-Saxon settler culinary ways in Australia, roughly from the first days of colonisation to the 1960s - 1970s. I particularly write about stuff that has not been written about before but is very much a part of the Anglo-Saxon Australian table. I hope you enjoy reading as much as I do writing.