Interesting read for the foodies among us.
I've never had drisheen but it's nice to see a bit of Cork culture being revived by our local restaurants
Drisheen is synonymous with Cork cuisine - but it is a dying art. In this three-part series, KATE RYAN looks at the classic Rebel delicacy, and in ...
www.echolive.ie
I always wondered was the drisheen stall subsidised because of the tradition. You'd buy a piece the size of a black pudding and it'd be €1.50. They're not paying the wan off the till with that like.
I know the Nigerian lads like tripe but still.
You should give disheen a go. It's something of an aquired taste. A bit metallic but i find it feirce comforting.
Best eaten as part of a fry. Take the drisheen out of the plastic when you get it home. Keep in a bowl in the fridge till you're eating it. Poach it gently, when the the pot is at the boil its done. You're only heating it through.
When its served cut it lengthways so it falls open and lash butter and white pepper over it. Only thing I've ever used white pepper for. don't eat the skin. Enjoy. It's magic.
