It was once favoured as a cheap and nutritious meal during the war.

Now, after years off the menu, cows' intestines are making a comeback and could soon be served up in a restaurant near you.

The hype about tripe is true, according to Jack Curvis, who has been running a stall on Hyde's indoor market for the past 16 years.

Jack, known as 'Jack Tripe' to his customers, said: "I serve people from all over - Buxton, Macclesfield - and we even had a lady from France. There are very few tripe places left now but the ones that are left, people travel to."

The 68 year old swears by his daily dose of tripe - sometimes even for breakfast - and has passed on the passion to his family.

Daughter Jill was given tripe to teethe on as a three-month-old baby and used the same technique with her children.

Tamara, 11, and Oliver, 12, eat it four times a week and say they prefer it to a meal at McDonald's.

Jack said: "I think people are starting to realise what a delicacy it is.

"A lot of my customers are older people who remember it from their childhood, but we do get some youngsters too.

"It's good for dieters because there's no fat in it, just protein, and one lady says it's a marvellous remedy after a night out in StalyVegas!"

The pensioner, who has even published a book of tripe recipes for regular customers, also claims offal is the secret to old age.

"I've eaten tripe all my life and I'm still fit and healthy - and a few of my customers are over 100 and eat it every day," he added.

"It purifies the blood - I'm sure of it!"