Baku Kitchen! An independent reference of traditional food

Drisheen

Soft blood pudding made with sheep's blood, sliced and fried or served with tripe.

Ireland Charcuterie & cured One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Cork speciality long sold in the English Market, traditionally eaten with tripe; few butchers still make it.

Frequently asked questions

What is Drisheen?

Drisheen is a charcuterie & cured from Ireland: soft blood pudding made with sheep’s blood, sliced and fried or served with tripe. A Cork speciality long sold in the English Market, traditionally eaten with tripe; few butchers still make it.

Made with

lamboffalmilk

Cooked

boiled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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