If you love your Brussels Sprouts with butter, this takes them to a whole new level.

Ingredients
500 grams of Brussels Sprouts
2 T/spoons butter
3 cloves of garlic
4 rashers of streaky bacon (sliced quite small)
1/3 cup cream
1/4 t/spoon cinnamon
New York cut pepper
Pinch of salt

Cut a cross into the stems of your sprouts so they cook evenly. Melt the butter and cook bacon until it’s just starting to colour. Add the sprouts and garlic and when they start to brown slightly add the cream and bring to the boil. Reduce temperature immediately, add the cinnamon and pepper and simmer until the sprouts are cooked. Season with salt and hook into them! Yumbo!!!!

This is a recipe that has passed down through the generations of my family. But a warning. Before you start cooking open all the windows, turn the extractor onto full blast and light some incense. It’s just a wee bit smelly.

1 kg Fresh Tripe
3 Large Onions
2 t/spoons Salt
2 T/spoons flour
Quarter cup of chopped parsley
Milk

Cut the honey comb tripe to the size of scrabble pieces and cover with water in a large saucepan. Bring to the boil and boil for 1 hour. Drain in a colander. Chop the onions, add to the tripe, cover with water and boil for another hour and a half. Drain in a colander. Return to the saucepan and cover with milk. Add salt and flour which is mixed with a quarter cup of milk. Gently bring to the boil until it thickens and then simmer for 10-15 minutes. Add parsley and serve. This is good to freeze in containers.