English Market · Blood Pudding
Drisheen
Photo: Alison Cassidy / Wikimedia Commons · CC BY-SA 4.0
In Cork drisheen traditionally comes with tripe, and 'tripe and drisheen' is talked about as one dish, sold together at the English Market's offal stalls.
Sheep's or cow's blood is mixed with milk and seasoned with herbs like tansy, then set into a soft, mild-flavoured pudding and sliced for sale. It's a fixture of Cork's English Market, traditionally sold alongside tripe and other offal cuts.
Why it's made this way: It comes from Cork's history as a major cattle-trading port, where offal that couldn't be preserved or shipped was given to city workers instead of going to waste.
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