The origins of tripe dressing are lost in the history of time. It has a known history of over 2,000 years, having been esteemed by both the Greeks and the Romans. Athenaeus praised it; Homer, the father of Greek poetry, noted the excellent of the tripe prepared in honour of Achilles; Thomas Muffet (in his Health's improvement, edited after his death by Christopher Bennett in 1655) declared that, 'the taste of Tripes did seem so delicate to the Romans, that they often killed oxen for the Tripe's sake.'
it was said that William the Conqueror enjoyed tripe accompanied by Neustrian apple juice. However it is unlikely that the cooks of the Middle Ages were adept in the preparation of tasty, well-seasoned dishes!
M. Houlihan, Tripe: a most excellent dish (1998. This ed. 2011), 20-21
