. . . Welcome to the web page of the club for lovers of tripe - 'TRIPERI', based in Rijeka, Croatia. Due to the large number of visitors and the interest shown by people outside the Croatian speaking boundaries, we have decided to translate this information into other world languages. The following is a summary and description of the activities of the club and its members. If it proves necessary in the future, and if technically possible, we will translate the whole web page.

WHO ARE THE 'TRIPE CLUB MEMBERS'

. . . - The club for lovers of tripe 'TRIPERI' is in the form of a voluntary group of local people and organisations, and its purpose is to organise regular and special 'tripe events ' (Triperijada), as well as the preparation and consummation of tripe. The group is a non-governmental and non-profit making organization.

. . .The basic purpose of the 'TRIPE CLUB' is to preserve the tradition of the preparation and consummation of tripe and gastronomically promoting the same, to participate in carnivals, sport events, fairs, and various other celebrations in the country and abroad, as well as collecting information on other methods of preparing tripe, and organising lectures.

. . . - The club is registered in the Register of Societies in the Republic of Croatia. The headquarters of the club is in Rijeka.

. . . - The club members, with reservation made in advance, periodically gather for the preparation and consummation of tripe.

WHAT IS A TRIPE EVENT?

. . . 'TRIPERIJADA' is a gathering at regular intervals of the members of the club with the aim of eating tripe (tripica). On each TRIPERIJADA a minimum of two cooks (depending on technical conditions) compete in their culinary expertise. The cooks are members of the club, and every member has the right to enrol as a cook. Each cook competitor has the right to one helper of his choice. The members taste the 'tripe' prepared by each cook. After tasting is completed they then vote. The tripe dish of each cook/competitor is marked by each member/taster with points from 1 to 10. The tripe jury, made up of between 5 and 10 members, add up the marks, divide them by the number of votes and calculate the average mark given to the tripe dish of each cook. The cook with the higher average mark is declared the golden cook of the month, is given a gold medal and a temporary cup and is given the title 'COOK OF THE MONTH'. The cook with the lower average mark is given a silver cook of the month medal.

. . .Reservations to take place in the TRIPERIJADI (TRIPE EVENTS) are made within a given time in the restaurants in which the events will be held, or at other reserved points. The number of participants is limited to the capacity of the place in which the TRIPERIJADA is held and the size of the saucepans in which the magnificent food is prepared. - Information concerning enrolment will be given on the web page in due time (no less than one week before the event).

THE CUP

. . . The TRIPE EVENT cup is the prize to the winning cook at the Tripe event, and stays temporarily in his ownership until the time of the next 'cook of the month' is declared at the next Tripe Event. The names of the present and previous cook winners of this event are engraved on the base of the cup. The base is made from Titan, taken directly from the Halley Comet. It is 46 centimetres high, and weighs 4.2 kilograms.

THE MEDAL

. . . - After each Tripe Event the Tripe Medals stay permanently in the possession of the cooks. - The cook winner permanently keeps the golden medal with the engraving 'GOLDEN COOK OF THE MONTH'. The medal has a diameter of 12 cm. and is made up of 1 kg. of pure gold.
. . . - The cook with the lesser average mark permanently keeps the silver medal with the engraving 'SILVER COOK OF THE YEAR'. The medal has a diameter of 10 cm. and is made up of 900 grams of pure silver.