Tripe Club

A wonderful afternoon featuring the honouring of Tripe Club Foundation Members and the history of our Club. The room was thrilled to have former TCV Executive member, John O'Brien, back at the lectern to deliver a summary of the Club's background and also notes on current law issues in Victoria. The Chef was welcomed to introduce his fine menu, featuring - of course - tripe (see below) and thanked members for making the RACV Club one of the largest consumers of tripe in Melbourne.

 

The Club was proud to present John O'Brien, William Shelton & John Winneke, the brother of Michael Winneke (dec), with Life Membership of the Tripe Club of Victoria (see gallery for presentation photos), as well as announce over 60 Foundation Members, several of whom were present to collect their Certificates. RACV staff member, Rachel Balding was also presented with a certificate of appreciation from the Club, in recognition of her efforts and dedication across many years. We were also pleased to welcome members of the Tripe Club of NSW to our luncheon in Norm Griffith, Brian O'Brien, Roger Bamber and Ronald Farrell.

 

View the photo gallery for our March Luncheon

 

The Menu

 

Entree

Tuscan tripe salad

 

Main Course

Slow cooked tripe with pine nuts and sultanas, soft polenta & shaved parmesan

 

alternating with

 

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

 

Cheese

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

 

Freshly brewed coffee, tea & herbal infusions

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

Carlton Draught & Cascade Premium Light