Tripe Club

General Manager of the RACV Club, Rob Everett, gave guests a fascinating insight into the Club's history, ongoing member feedback and Club improvement program , and the subsequent changes to spaces and offerings at Bourke Street.

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We look forward to enjoying the new member business centre, courtyard, Conservatory, club room, and new family space - you can read more about these improvements HERE.

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The May 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. Thank you to the Chef for joining guests to discuss the formation of the menu, and the sourcing and preparation of the tripe.

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View the gallery of photographs from this event can be viewed HERE

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The Menu

 

Entree

Beef tripe, kombu, daikon & bean curd in a spicy and sour dressing

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Main Course

Kare Kare - Filipino tripe and oxtail stew

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alternating with

 

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

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Cheese

Yarra Valley trio of cheese selection, fig jam, walnut bread & crackers

 

Freshly brewed coffee, tea & herbal infusions with cookies

A selection of wines

 

Freshly brewed coffee, tea & herbal infusions with cookies

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

Carlton Draught & Cascade Premium Light

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