TRIPE is off the menu at Mirfield!

The annual Mirfield Agricultural Show will take place on Sunday, August 22.

But one change to the big day is that the celebrated tripe-eating contest has been scrapped.

The stunt earned notoriety and plenty of press and TV coverage.

But in 2004 it seems people don't want to step up to scoff cows' stomach.

Tripe-chomping is being replaced by a pork pie-eating competition.

Organisers hope the changes will make the show more popular.

Chris Ramsden, a Mirfield butcher, has welcomed the switch.

He admits: "There were fewer numbers of people entering in the tripe eating. It's not everyone's cup of tea!

"Now we're providing pies instead, we're hoping for a bumper entry."

Betty Taylor, the chairman of the committee, reassured people that all the usual attractions would be there.

They include a horse and pony show, fun dog show, fur and feather competitions, and Pinxton Puppets.

Children can also enter a javelin throwing contest.

Official Margaret Wood said pitch bookings were going well, but there were spaces left on the field for fundraising organisations.

Contact Mrs Wood on 07850 860306, or go to www.mirfield for more information.

* Pork pies were originally served at high tea after a long day's hunt. The earliest recorded recipe for pork pie dates back to the 14th century. It was seasoned with nutmeg, mace and raisins, and the crust was topped up inside with melted butter instead of pork jelly.

* A good pie should be crammed with sage-flecked, tiny chunks of pork, glistening in rich pork jelly, and encased in a freestanding, crisp, golden crust.

* If you're making a pork pie, a little anchovy essence gives the meat an extra savoury tang.

* Pork pies are said to be most popular of all in the UK's "pork pie belt" that stretches across the Midlands from Nottingham to the border of Wales.

* There are many versions, such as the Cheshire pork pie, made with apples, but the most famous is the Melton Mowbray.

TRIPE is the stomach linings of an ox. The first stomach's lining is called blanket, the second honeycomb and the third, thick seam. They all taste the same - only the appearance is different.

Tripe should always be sold dressed and parboiled. It needs simmering for a couple of hours to make it palatable - otherwise you may as well try to eat some rubber! Fans say it's best dressed with salt and vinegar.