Tripe!

YeOldeStonecat

YeOldeStonecat

New member
Probably could have put this under the beef forum.....but, oh well..

"Who like tripe?"

//raises hand

I'm into all sorts of foods....often stuff most people won't eat. A bit like Andrew Zimmer or Anthony Bourdain. Except...I stop at eating genital parts of animals...no way I'll eat testicles or anything like that.

But back to tripe...when I was younger, my dad loved it, mom used to grudgingly cook it for him once in a while. I got to loving it. Pickled.

Pickled tripe...take pot, drizzle olive oil on the bottom, simmer in some crushed garlic, put in tripe, a can of stewed tomatoes..and simmer covered for 30 minutes or so until tender.

Eat as is, or over white rice for more a more filling meal.

I also like the latin stew..menudo.
 
Moved to beef.

I had it one time. A friend from El Paso invited my wife and over for "the best soup in the world". I didn't even know what tripe was at the time. DW and I couldn't handle the texture. :yuk:
 
My Mother made it all the time, and us 5 boys all loved it. The texture is probably what we liked the most. Mom made it with beef stew which we poured over a big spoonful of polenta and gave a little shot of vinegar to it. She would cut it up into strips about 1 1/2" long by 1/2" wide. My mouth is watering just thinking about it. I've also had it in New Mexico as Menudo.
 
Tongue is good. I would first try it from a kosher deli. As a cold cut on a fantasic couple of slices of rye bread with mustard, you'll know you've been missing something. And it won't look like the cud chewing thing you're now picturing! LOL!
 
tripe is good stuff.

the onlyway i've ever had it was alla romana. that is, cooked forever in tomatoes with the lid closed so the sauce doesn't get too thick, then roasted garlic and fresh basil added before serving.

for tongue, you need good rye bread, raw onions, and hot mustard.
 
I havent had tripe, but even seeing it is enough for me to decide to let that one pass. On the issue of other organ meats, I am quite a lover of liver (properly prepared, of course) and fondly remember tongue, either plain boiled with some spices, or pickled, as prepared by my grandmother. Both were usually eaten cold on a sandwich. As for the more "exotic" organs, I have not tasted those.
 
I would try a bite, but haven't had that opportunity. It has always looked kinda scary when I've seen it in the meat case at the grocery store.

I love liver and tongue!
 
seeing it in the grocery store... yikes no thanks

I generally don't like the organs of any kind

Still if someone served it to me I would try to be open-minded.
 
I've been working with ways to make the tripe less chewy. I've found that dredging it in flour and sauteing it in oil with the crushed garlic for a while...and then adding the liquid of choice (wine, tomatoes, etc) helps with the leather factor.

Makes the house stink like a public toilet near a busy train station...but it's worth it.
 
here's one for verablue! "devilled" kidneys, a famous victorian breakfast.

peel and core lamb's kidneys, season them with s&p, then saute them for just a few minutes along with sliced mushrooms in a tbsp each of butter and oil, turning a few times.

make a sauce of worcestershire, cayenne powder, dry mustard, ketchup, 2 tbsps of melted butter, and the juice of half a lemon.

pour the sauce over the kidneys and mushrooms, sprinkle with chopped parsley, and serve with toast points.
 
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