A Blackpool football team have showed they have plenty of guts by taking on a sponsorship deal few others would consider.
Blackpool South FC will be wearing shirts this season emblazoned with the word... tripe.
The under 15s, who will be playing in the Blackpool District Youth Under 15 B League, will be hoping that it doesn’t sum up their playing abilities.
The team had put out an appeal on Twitter for shirt sponsors to help cover the £500 cost of new home and away kits.
But they had no luck until the Tripe Marketing Board came to their rescue with an offer for them to help promote the foodstuff made from cow’s stomachs.
TMB chairman Sir Norman Wrassle said: “We have searched long and hard for three years to find a team of sufficient calibre to wear the Tripe Marketing Board name on their shirts with pride.
“We realise that we my not have the cachet of an AON or an Emirates but we are pleased that the deal has been done.
“The boys seemed really pleased today and we wish them well through the 2013/2014 season.”
Steve Lewin, from the Preston-based organisation, admitted that some people would find the thought of a football team with tripe on their shirts amusing.
But he added: “We have been busy this summer promoting our product and a good sense of humour is required.
“We have heard plenty of offal jokes. But last week David Lloyd gave us a mention on Test Match Special as a traditional Lancashire delicacy and we know that ex-Man Utd player Norman Whiteside is a fan and former Paralympian Tanni Grey-Thompson and Jessica Ennis ate it as children.
“It is relatively low fat, high in protein and after David Lloyd gave us a mention sales went up on tripe stalls across the country.”
Blackpool South manager Paul Adams said: “I know people think this is a wind up but we are really pleased with the sponsorship.
“Half of the boys didn’t even know what tripe was. I was a bit worried that the boys would not want to be associated with it, but Sir Norman convinced me that it could actually improve their performance.
“They know that if the results don’t go our way, we will be asking them to include tripe in their diet to improve their stamina and fitness levels.
“We are a new team and some of our rivals have been giving us some stick saying we will be rubbish.
“But with this sponsorship the lads will be keen to prove to everyone else that they are not tripe at football so it should work in our favour and we should finish in the top half at least.”
Paul added that the Common Edge-based team are short of a goalkeepers, so if anyone has the guts... call 07741 301628.
Spanish Style Tripe recipe
300g chickpeas, soaked in water overnight
1kg clean tripe, cut into small bite size pieces
1 medium tomato, roughly chopped
1 (100g) bunch mint, tied in a bundle at the middle
4 garlic cloves, finely chopped
1 large onion, finely chopped
1 heaped tablespoon paprika (for colouring)
4 whole black peppercorns
1cm square fresh hot chilli
300ml white wine of your choice
One teaspoon of course black pepper
1 (80g to 100g) chorizo, cut into thick slices (around 1.5cm to 2cm)
80g to 100g black pudding, cut into thick slices (around 1.5cm to 2cm)
1. Drain and rinse the chickpeas with clean water before adding them to a large pot.
2. To the pot add the tripe, tomato, mint bundle, garlic, onion, paprika, peppercorns, chilli and wine. Chicken stock into the pot to cover. Add pepper and salt to taste.
3. Place the lid on the pot. When boiling starts, cook for 70 minutes. Halfway through cooking give a small stir and top up the evaporated liquid with boiling water if necessary.
4. Once cooking is done and the chickpeas and tripe are tender, add the chorizo and black pudding, then cook for an extra 3 minutes.
5. Remove and dispose the mint from the pot. Recipe by Marco Calle-Calatayud, Kwizeen Restaurant, King Street, Blackpool