More offal, tripe, chitterlings and pigs’ tails and ears are appearing on the menus of gastropubs in the UK to cater to a new breed of adventurous eaters.
The BBC’s Ramona Andrews reports that we’re embracing more interesting food textures in the UK.
British consumers have traditionally turned their backs on textured foods, and instead embrace softer-feeling food.
In other parts of the world, such as China, foods are enjoyed for their textural pleasure.
Chinese food expert, and author of Shark’s Fin and Sichuan Pepper, Fuchsia Dunlop says texture is the “last frontier for Westerners learning to appreciate Chinese food”.