26 June 2013

TMB Welcomes Tripe Taste Breakthrough

Researchers in the department of experimental psychology and home economics at the University of Wigan have found that the weight, type and colour of cutlery can change the way people perceive the taste of food. 

They found that tripe eaten with a silver spoon tastes more expensive and creamier than with plastic and stainless steel cutlery.

Their study also showed that the colour of cutlery can make tripe sweeter, with colours that match food producing the best results. 

Tripe Marketing Board chairman Sir Norman Wrassle said: "We are always looking at ways in which tripe can be made more palatable and will explore the implications of this research for our work in due course. But for the time being we are recommending that tripe is eaten only with the most expensive solid silver cutlery, preferably painted white."

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