Meaning of tripe dealer

[YrElldee]

My 3x great grandmother was recorded in the 1861 census of Glanrafon, Bangor as a 'tripe dealer'. Can anyone throw more light into this occupation? Additional information is that she was a widow, aged 79 and her husband was a shoemaker - as was her son. Another son, Evan Edwards became a butcher in the High Street. There's an obvious link with tanning and butchering but I have seen the term 'tripe dealer' before and without these links.

[silvery]

A dealer buys and sells.   Tripe -  https://en.wikipedia.org/wiki/Tripe

[groom]

Tripe is the stomach of a cow and used to be a popular, cheap dish - my father used to like tripe and onions! So a tripe dealer would just be someone who sold tripe.

[chirp]

I have a tripe dresser ancestor. I assume that he cut the tripe from the animal and/or prepared it for sale. Or maybe he sold the tripe in a shop which specialized in that rather than selling a variety of meats like a regular butcher (but then I think he would be a seller or dealer).  I am only guessing.

[Rena]

When I was young the popular cheap dish was chitterlins with a dash of vinegar, which are the intestines of a pig.  i'd never had tripe until my OH had been demobbed and we settled in another county town, where I was surprised to see a market stall that only sold tripe =  I decided it was time I tried this delicacy and was handed a tripe suitable for an unfamiliar palate.  Once was enough 

[youngtug]

Chitterlings are not cheap any more, £16 a kilo now.

[Viktoria]

There was quite a large trade in tripe and other  products such as cow heels(cows feet).
The process was quite complicated as the cows stomachs were green from the grass they ate.
The tripe was bleached in huge tanks for several days and then rinsed and rinsed.
The various parts of the stomachs had names,thick seam,thin seam ,honeycomb etc.
Cows feet were similarly treated.
My mum used to make a very nourishing (no doubt cowheel stew with onions and carrots etc and sometimes a bit of oxtail and OXO cube.
 Left to simmer on all day in the side oven of the big black grate,potatoes added part way through and a suet crust on top for the last half an hour or so of cooking time.
I refused to eat it!
Tripe was also eaten just as it came from the tripe shop ,with salt and vinegar and tomatoes.
 I refused to eat that too.
Very cheap and nourishing ,but now quite expensive I believe since the "yuppies" decided it was a posh delicacy.
U.C.P. shops(United Cattle Products)were everywhere and restaurants too.
                                                                    Viktoria.

[pinefamily]

My parents grew up in the Depression, and still ate and enjoyed such things as tripe, brains, trotters, etc. when I was growing up. I guess it stems from the concept of no waste.
I blame all these trendy cooking shows on TV. Lamb shanks is a favourite of mine, and is now quite expensive.

[groom]

As I said earlier my father loved tripe and onions served on mashed potato. I think my mother poached the tripe in milk? The smell was enough to put you off and my siblings and I refused to even taste it. In fact, my father was the only one who ate it, even my mother wouldn't touch it.