Mutton and lamb are the principal meats eaten in Ireland. Sheep farming was one of the only ways of life in mountain areas unfit for cattle.
The Irish are Europe’s number one consumer of potatoes.
Dulse (laver) is a flat, red-brown seaweed that can be eaten raw in salads.
Sloke or sea-spinach requires a long cooking period. It is dark green and very nourishing.
Irish Moss or Carrageen Moss is the best known of Ireland’s algae. It has a high vitamin content and is good for thickening soups and making jellies.
Tripe or sheep’s stomach is usually cooked for several hours, sliced and eaten with plenty of onions in milk.
Source: “Things Irish” by A. Bluett
