Tripe Club

It was a very welcome return to tripe for Club members - and pleasingly, several guests - in April at the RACV Club's Bourke Room. The luncheon was dedicated to fellowship and discussion, including an introduction to the menu from regular RACV Club chef, Craig. Guest speakers will return to the program in the next half of 2021, and as indicated at this luncheon, suggestions for guests and formats in the future are most welcome.

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A gallery of the luncheon can be found here

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The April luncheon featured a new Tripe-based entree and main course (below) designed by the fine chefs of the RACV Club, alternating with the traditional main dish and followed by an array of cheese and refreshments.

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The Menu

 

Entree

Marinated tripe salad

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Main Course

Miso-braised tripe stew, pickled daikon and Gohan rice

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alternating with

 

Ox tripe in white onion sauce, creamy mash, green peas, saute bacon & parsley

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Cheese

Australian cheese selection, fig jam, quince paste & crackers

 

Freshly brewed coffee, tea & herbal infusions

A selection of wines

 

(Non-tripe entree consisted of marinated beef salad and for main course, miso-braised beef cheek stew with pickled daikon and Gohan rice)

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Jean Pierre Brut NV, Day Tripper Semillon Sauvignon Blanc, Day Tripper Shiraz

Carlton Draught & Cascade Premium Light

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