tripe
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BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH
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Ditto Ditto Ditto Ditto   |
Now thats a food Ill actually gag on....the after-taste is NASTY!  |
| Roman style Tripe (compliments of the FOOD NETWORK)
2 pounds tripe 1/2 cup white vinegar 1 teaspoon vanilla extract 2 tablespoons extra virgin olive oil 1 red onion, thinly sliced 4 cloves garlic, coarsely chopped 2 cups basic tomato sauce, recipe follows 1/4 cup pecorino Romano, freshly grated 1/4 cup Parmigiano-Reggiano, freshly grated 1 bunch mint leaves, finely chopped In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips. In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking. Add the onion, garlic and tripe and saute 3 minutes. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes. Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture. BASIC TOMATO SAUCE: 1/4 cup extra virgin olive oil 1 Spanish onion, chopped in 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt, to taste In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups DON'T INVITE ME FOR DINNER  |
| I thought that was one of those foods that they only ate during the Great Depression. |
| they also make menudo...a mexican soup out of it....blech is right....... |
| You guys are to much!!!lol. When I was a small girl my dad would go to this place and bring home 2 quarts of it with It. bread. Even then I loved it. It is hard to cook but I found away last yr by useing my pressure cooker. Cuts the time from 3 -4 hours to about 1 1/2 hrs. YUMMMMMM I can't wait to get it again. Lots of IT restarurants sell it. |
| I've never eaten tripe myself, however I was under the impression the English consider it a delicacy; you Brit's correct me if I'm wrong. Many years ago I lived in an Afro-American poor section of the city doing social work, and many of the families ate regularly. Since it was plentiful in the stores in the area, I used to cook some up occasionally and give it to my dog. It was a very inexpensive treat which he loved. |
Tasker's Mom wrote: BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH BLECH
DID I make myself CLEAR?????????? |
| It is not cheap. Just over $2.49 a lb.
I get chicken cheaper than that. |
| Yipes! Tripe
Here is a recipe from Emeril for a Portuguese style tripe. http://www.emerils.com/recipes/by_name/ ... style.html My grandmother used to make a version of Portuguese tripe years ago. I loved all her cooking, but skipped the tripe. |
| Ok so tonight we are having King crab legs, twice baked potato's and salad.
By the way the king crab legs were on sale for 1/2 price!!!! $7.99 a pound 
IS THAT BETTER LOL |
| Isn't tripe the nice word for intestines?
I'm with Tasker's Mom...BLEK BLEK BLEK Give me my raw oysters or pickled pig's tongues any day.. |
Bosley's mom wrote: Give me my raw oysters or pickled pig's tongues any day.. 
Are you serious?!?! Pickled pig tongues??? |
| MUCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
(only thing better, in my opinion, would be lobster....yummmmmmmmmm!) |
| Tripe is the linging of the cows tummy. I like pigs feet too!!! |
OES Mommy wrote: I like pigs feet too!!! You know, I'm with you on this one and you guys got me going, so I called the local meat shop in town and asked them if they had pig's feet.
They said "Yes we do!" I said "Where do you get your shoes???" and hung up.  |
Imagine this face when it's not smiling.  yuck |
| Ok heres another. LIVER!!! I love calfs liver with bacon and onions. If I use beef liver I have some long cooking or soaking in milk first. It can get tough. |
Joahaeyo wrote: Imagine this face when it's not smiling.
yuckWhere is a chuck icon when you need it. |
| Has anyone out there every had a close encounter with souse meat? Ugh....in the lunch meat section, gives me the heebie jeebies |
| Well as long as we're evaluating edible parts of the anatomy, any one for a brain sandwich?
Oh and my summer favorite, My son and I love to spend a happy hour over limburger cheese, crackers and a cold beer. Boy, when someone posts a topic one never knows where it will go. |
| Stinky can be good, but rubbery, slimey makes me gag.
As for menudo, tripe soup, the broth is fine.........it's those chucks of tripe. It's reported to be a good hangover cure........even dead drunk I couldn't eat that stuff. Once was enough. |
| My neighbor cooked a batch of chitlins for me during chemo. She swore on a stack of bibles that eating a plate full would help my cell count.
It only took one bite... And then it was a race for the bathroom. Too bad...I lost the race. And then my fur kids wagged their paws at me for making a mess on the floor.  |
| "chitlins" OK you have me curious there WHAT THE HECK IS THAT?????
I had a friend that visited the states years ago and ate I think it is called "Rocky Mountain Oysters" not the seafood ones Thought they were delicious till some one told him what they were Then turned a nice shade of green, followed by a technie coloured Burp.
I'll stick to non offal stuff, george does the brains make you any smarter? Nicole you can keep your pickled tongues EEEWWWWWW/chuck And D, tripe again EEEWWWWWWWW
Next thing ya know we will be all eating what Verveup calls her pooch, HAGGIS gross too. Even though her Haggis is a cutie, the real thing, food wise, you can keep over in Scotland.  And Black sausages they can keep in England as well.
Give me a big slab of T-bone steak, scotch fillet, eye fillet or porter house any day, roast leg of lamb or choppies. (Thumbs up there) |
| You asked...
... on your head be it. 2.3 to 3# honey comb tripe (must be HC, not bible or other types.) 3c water 2c reinforced beef stock (take 1qt beef stock, reduce to 2c and add 1 small packet gelatine.) 1c wine ( personal choice red/white, sweet/dry) 2T cumin seed (rough ground in pestle) 1/4 t pepper (I prefer green or pink...) 1T cinnamon 1T fresh grated ginger 1T vinegar 2 eggs (jumbo or goose) 9" pastry shell (deeper is better...) with top. 1) boil tripe in fresh water (1 gallon per # minimum) with 1t sea salt for 30 minutes (roiling boil the entire time). 2) drain tripe (discard water) and cut into 1" cubes. 3) Preheat oven to 250-275 4) In a heavy covered pot (dutch oven, cloch, terrine, cassole', claypot) combine all ingredients and bake, covered tightly, for 10 hours. YES, TEN HOURS!!! GO READ A BOOK!!! 5) remove tripe from liquid and place on the bottom of the pie. Reduce liquid to just under 1c and cool. (ice bath that sucker for fast results...) 6) preheat oven to 400 7) wisk eggs till foamy and wisk in chilled liquid. Pour over tripe and cover (you can do this dish uncovered and it comes out woderfully...)  Bake at 400 for 40 minutes or until pie is 'set' and crust is golden.
allow to cool (or chill) and serve with a LIGHT sprinkling of cinnamon sugar (1:2 ratio for mix) Enjoy with a nice galss of the same wine you used and a selection of cheeses. NOTE: I feel that a real suet crust is the only way to make this... ... but most people think I am beyond weird in the kitchen. Scott |
| OMG, lining of a cow's stomach for dinner
How about a side of scrapple & headcheese. You don't want to know how headcheese is made
If you do, do a web search. You will never eat again (great reading if you are trying to loose weight!) When my son was a little boy, he would come to the table & ask, "Mommy, what died so we could eat this?) I haven't eaten meat since. |
| George LOVES tripe but it stinks when I'm cooking it!!
He practically does a back flip to get it! I just buy the ready made packets for him! |
| bring on the liver and onions, rocky mountain oyster(those are really good if youre mad at your significant other..extra tasty), tounge, pickeled herring...etc.......
but please leave the tripe at home........ |
| I have a wonderful recipe for head cheese, and I believe that home made (or self made) is always better than what yu buy commercially.
My Tuonge sandwiches (on pumpernickel with thin sharp swiss, paper thin red onion and the tounge chilled in stocka nd pilled high, cut thin, lots of whole grain mustard on the side) are pretty good. (pickle optional but recommended...) I have offerers of marriage based on my Sweetbreads en'Blanc, voulevaunt (sic). (yes, a bitch to find them up here....) I think one of the biggest problems with this whole thread is that people have had this food, badly made, poor quality, while focused not ont he food but the idea behind it, and just decided it was to grosses to eat, let alone enjoy. I would rather die than have gone through life feeling that way about things like oysters (I have a local source who farms them in Katchemak bay and I can get 15doz for christmas ( life is very good!), or really good blood sausage (not to much nutmeg please.), or and one of a dozen different foods that are wonderful, but have some thing about them that causes you to not look at the food itself but what is was or what it came from. I am unwilling to give up caviar! I can't get chocolate covered ants.(loved them as a kid) If you can try something with out the baggage and figure out if you really like it or not you can expose yourself to such wonderful things! Chef Scott |
| I can't condem something I haven't tried, but I have tried tripe....not for me. Liver doesn't do it; however I do like fava beans and chianti.... Take that liver and add extra fat and we have foie gras or braunswieger YUM! Just proves FAT RULES! Give me the Wonder Bread, mayo, braunswieger and sweet relish and I'm a child again. My older brother is the same way.
Isn't it amazing we ignore organ meats and that's the first part predators eat because it is the most nutritous....... |
| Well RON, Ithought abut the pids feet and had to go buy a jar today. Richard and are going to eat them tomarrow as he likes them too |
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