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1926-2008 "It may be tripe but it's my tripe - and I do urge other authors to resist encroachments on their brain-children and trust their own judgment rather than that of some zealous meddler with a diploma in creative punctuation who is just dying to get into the act".
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Even in those days I used to feed my dogs raw tripe and never processed food".
It was true that one item, the tripe, pushed my boundaries.
My pet hates... DM: Tripe doesn't do it for me at all.
Rich and substantial, it should not be ordered as a lead-in to the tripe, which was my mistake.
Now I'm not a fussy eater, but this was an experience I couldn't give an instant warm, enveloping hug to, even though I'd probably try it again, as tripe is on my learn-to-like list.
My dad's Jamaican so he made a lot of Jamaican food, and my mum did lots of traditional shepherd's pies and homemade quiches, but I was brought up on some really minging things as well – my mum gave me liquidised tripe when I was a baby.
I think my hatred of it goes back to when I was little, and my mother would get some honeycomb tripe and soak it in malt vinegar for a couple of hours and then just eat it like that.
My dad used to eat raw tripe soaked in malt vinegar when I was a kid.
(I was tempted by a detailed description of how to make stewed tripe, but who in my gang would eat stewed tripe?) There is one nice moment, though, when the eternal talking Flounder, who "knew all the recipes that had been used for cooking his fellows," mentions simmering the fish with white wine and capers.
I'm known for being a pretty adventurous eater and have "TRIPE LIFE" tattooed on my inner lip.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com