Do any of the elder members on DS miss food from the Butcher that has now gone out of fashion ?

Although some can still be bought they are not exactly common place like the were years ago.

I miss....
Meat/Offal
Tripe.
Brawn.
Pigs Trotters.
Cow Heel.
Chitterlings.
Sweetbreads.
Beef with fat marbling.
Pork Chops with Kidney still attached.
NZ neck of Lamb.
Bacon with rind on.
Beef Dripping.

Feel free to add.

Many of them are coming back into fashion with the cooking / food culture boom in Britain.

I must say that for me bacon with rind, beef with fat and dripping have never gone out of fashion.

Had toast spread with beef dripping for breakfast this morning!

My lads think it's disgusting

I managed to get neck of lamb chops from Morrisons a few weeks ago. Rare as hen's teeth usually. I made Lancashire hotpot with them and they were very good.

I see you are in Leicester, I was in Leicester at the weekend and went in your market and saw chitterlings there.
I can safely say I have never seen them/it? anywhere ever before in my whole life.

Perhaps not suprisingly, I've seen them in Nottingham too
Never tried them though - are they tasty?

Sweetbreads are definitely not out of fashion, half the restaurants in Britain have them on their menu.

Middle bacon, rind on. Very few places seem to sell this now.

how can you miss tripe? eeughhhh

Tongue. Used to have this all the time when I was a nipper. Can't say I was ever that fond of it though. Also potted hough - basically kind of a meat paste made from unmentionable bits. But the biggest thing of all is probably mutton, which must surely be very common, yet seldom seen nowadays.

Aren't sweetbreads the testicles of the animal?

No, usually the thymus.

What do sweetbreads taste like? I have never tried them or seen them for sale, would love to give them a go though.

Cooked slowly in full cream milk with Onions a little pepper, served with mash.

Try it you won't be dissapointed

Method
Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 2.5 cm (1 inch) pieces.

Put the tripe, onions, milk, nutmeg and bay leaf (if using) in the rinsed out pan. Bring to the boil, cover and simmer for about 2 hours, until tender. Strain off the liquid and reserve 600 ml (1 pint).

Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved cooking liquid. Bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tripe and onions and reheat. Serve sprinkled with parsley.

Heaven on a plate.

I cooked and pressed a fresh ox tongue some years ago, lovely it was.

The ox didn't think so.

Supermarkets may not sell unprepped tongue but around here they sell packs of sliced ox & pork tongue.

Lambs tongue is popular round these parts as well

My husband would eat the lot!
I'm veggie but will cook certain things - but not those.
A few months ago he came home with some unbleached(?) tripe. Strangely it ended up in the bin. Damn I forgot to cook it, silly me.

I too thought they were testicles. Learn something new every day.

I don't know. I've never had them. And I don't know what you do with them, either. I just saw them there and it stuck in my mind because I'd never seen them before.

As for tongue, I love it. I often buy it, pressed from the cold meat counter in my market - which also sells tripe and trotters, for the record! - and have it with salad or on sandwiches.
My granny always did this, and my Mum and now so do I - buy two tongues from the butchers at Christmas and cook and press them. It's a family tradition and it never lasts too long!
It is delicious and far nicer than any you get already done. But it takes a while to make and peeling them is a bit of a blinking faff.

Ox Tail is missing from the list

and something that we used to call a 'Pestle'..........it was like the knee or ankle of a pig, so mainly bone but with meat on it.........it was used to make soup/broth

oh blimey, just noticed that liver isn't on your list.........that was a weekly meal when I was a lad

My local supermarkets don't sell it at all and I don't have a butcher within walking distance..........so I don't know if butchers sell it now or not

that's really gone out of fashion !

Morrisons and Iceland sell liver. Morrisons also sell tripe in fact saw it today.

Liver and bacon casseroles are one of the staples on the Wiltshire Farm Foods catalogues...