Cork's oldest working-class food tradition, pairing cow's stomach lining (tripe) with drisheen, a Cork blood pudding made from sheep's blood and cream, set in a casing.
Where to eat it: 2 restaurants across 1 city.
A 19th-century working-class staple from Cork's North Main Street butcher quarter, drisheen is a blood pudding made from a base of sheep's or cow's blood thickened with milk and oatmeal, sliced and pan-fried alongside boiled tripe. The dish was once sold from carts outside Cork's pubs and at the English Market; rural Munster cottages served it for breakfast. Katherine Fulvio and Darina Allen have championed its survival in print, and O'Reilly's stall at the English Market is now the principal preserver of the tradition, the last full-time drisheen counter in Ireland and producing several dozen kilograms a week.
Tip from the editors. Drisheen is fragile; once added to the sauce, only swirl the pan rather than stir with a spoon.
The last remaining retailer of tripe and drisheen in Ireland, trading in the English Market. Drisheen is a blood sausage unique to Cork - a peppery, crumbly.
Why locals love it: The product (tripe and drisheen) is so distinctively Cork that most non-Cork visitors walk past assuming it is not for them.
The Farmgate's weekend morning service is Cork's most ambient brunch - a balcony above the English Market with the traders loading in below.
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