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.
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; a critical piece of Irish food heritage disappearing nationally
The Farmgate's weekend morning service is Cork's most atmospheric brunch - a balcony above the English Market with the traders loading in below.
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