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Hands up anyone who's planning to tuck in to a nice tasty plate of tripe tonight? No? The traditional dish has gone from household favourite to a stomach-churning speciality. But one award-winning chef is planning to give it a makeover.

'Tripe has got a bad press,' says Tim Bilton, Yorkshire Chef of the Year 2009, who trained under Raymond Blanc. 'Many people recoil at the thought of it, but they've never given it a try.

'There used to be scores of tripe shops in Yorkshire. People knew this was a tasty, cheap and nutritious dish, good for all the family. And it meant nothing was wasted - which should appeal to canny households these days.'

The 35-year-old chef, who'll be appearing on BBC2's Great British Menu in April, adds, 'It's the older generation who remember tripe. But in other countries they dish it up in all sorts of ways, like the Andouille French tripe sausage, or the spicy Indonesian dish Babat.

'There's no reason why we can't cook up new and exciting ways to serve this traditional Yorkshire delicacy.'

Tripe, made from the stomachs of cows, sheep, pigs and other animals, has become something of a speciality food these days. 100 years ago there were 260 tripe shops in Manchester alone, but today Tim's favourite stop for picking up the overlooked offal is The Tripe Shop in Leeds' Kirkgate Market, one of the few remaining in the world.

'As a chef I'm passionate about local ingredients and dishes, and what could be more traditional than a serving of Yorkshire tripe with lashings of salt and vinegar,' he says. His restaurant The Butchers Arms in Hepworth also specialised in locally-sourced dishes, such as Round Green Farm Venison haunch steak with fondant potato, fresh blackberries and Pontefract cake sauce.

And if you need any further convincing, how about this? According to the Tripe Shop, it's an aphrodisiac - quality tripe promises to boost your libido fourfold.