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Dish · Dublin
Dublin coddle
Stew of pork sausage, bacon, potato and onion, slowly cooked in a covered pot in a clear broth. It is the working‑class food of Dublin and appears in references to the city in the work of James Joyce.
Flavors · Cork
Tripe and drisheen
Beef tripe slow-cooked in milk with onion and served with drisheen, a blood sausage. It is a traditional dish of Cork, tied to the city’s history as a meat-exporting port.
Traditional dish from Cork, Cork
Also known as: tripe & drisheen, drisheen and tripe
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Tripe and drisheen — Cork, Ireland
Tripe and drisheen brings together two Cork traditions on one plate. Tripe is beef tripe, the honeycomb-like stomach, slow-cooked in milk with onion until tender. Drisheen is a blood sausage, which may combine cow and sheep blood, with a soft texture; it’s warmed in the same sauce and served in slices alongside the tripe.
The explanation is in the city’s history. For centuries, Cork was one of Ireland’s major ports for exporting beef and pork. The prime cuts were sent abroad, and the offal stayed in the city as a cheaper alternative, which gave Cork its own offal-based cuisine: tripe, drisheen, pig’s feet (crubeens), kidneys and other cuts that butchers still sell.
The place where this tradition is most visible is the English Market, Cork’s covered market in the city center, officially operating since 1788. Ireland’s tourism body cites drisheen and tripe among the traditional foods sold there, and one of the market stalls specializes in these products.
Recipes vary from household to household: some add thyme, bay leaf or mustard to the sauce, and the drisheen can be served separately.
Limerick also has a tradition of tripe with drisheen. In Cork, the dish is seen as part of the city’s identity.
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Where it comes from
Cork , Cork
Dish tied to Cork’s history as a meat-exporting port and to the English Market, where drisheen and tripe continue to be sold.
Ingredients
Beef tripe, onion, milk, salt and pepper; drisheen (blood sausage whose composition varies, possibly combining cow and sheep blood). Some recipes add thyme, bay leaf or mustard and thicken the sauce with flour.
How it is eaten
Served hot, with the white milk-and-onion sauce. The drisheen is sliced and warmed in the sauce. Served with buttered bread or boiled potato.
When it is eaten
Everyday dish, no fixed season.
Your questions
Questions about Tripe and drisheen
What is tripe and drisheen?
A traditional dish of Cork: beef tripe cooked in milk with onion, served with drisheen, a blood sausage whose composition varies, warmed in the same sauce.
Why does Cork have so many offal dishes?
For centuries the city was a major port for meat export. The prime cuts were sent abroad, and the offal, being cheaper, remained in the local cuisine.
Where to buy drisheen in Cork?
The English Market, the covered market in the city center, is the place most associated with drisheen and tripe, sold at traditional butcher stalls.
Flavors of Ireland
Discover other flavors of Ireland
Dish · Kerry
Kerry pie
Small lamb pie with a firm crust, traditional at the markets and festivals of County Kerry, also called Dingle pie. It was served with a little of the cooking broth and is still made for the Pattern of Castlegregory in August.
Dish · Waterford
Blaa
Soft white roll, dusted with flour, baked in batches with the rolls touching each other. It is Waterford’s specialty, has European Union protected geographical indication status since 2013, and is usually eaten at breakfast.