Step 1 : Introduction to the question "2. At one time a common dish on working-class tables in the north of England, what part of an animal is tripe?"
...1. Brain 2. Lung 3. Heart 4. Stomach Beef tripe is the most common, with sheep and pig sometimes encountered. Other less common varieties include goat and venison (deer). In the north of England (especially Yorkshire and Lancashire) tripe and onions was a traditional cheap and nutritious dish. Northern butchers still display it as part of their routine stock.
