Think again about this much maligned food
Many of us in the baby-boomer generation were introduced to this glorius food in the form of tripe and onions in white sauce. In fact this was the only way our mums knew how to cook it.
Most of those who were forced to try it were turned off, and probably never thought about it again but this lens aims to show you the immense variety of ways that you can enjoy this glorious food.
Tripe in one form or another holds pride of place in many peasant cuisines around the world, from China to the Iberian Peninsula, and of course the famous Scottish haggis is made in a sheep's stomach. Tripe is a component of some excellent soups and stews. These are often quite spicy.
So put away your prejudices, explore and enjoy.
Preparing Tripe
Get this bit right!
There are two types of beef tripe, flat tripe from the first stomach (strictly called the rumen) and honeycomb tripe from the second stomach, the reticulum. Both need the same preparation.
Clean the tripe well by rubbing it with rock salt and rinsing it. You can then parboil it salted water 2 tablespoons of salt per litre of water, for 15 minutes. Discard this water, and rinse the tripe again.
You may then like to cook the tripe slowly in a court bouillon made with an onion, a carrot, a celery stalk, a few parsley sprigs, a bay leaf and some cloves and peppercorns.
Cook it until the tripe is tender, 1 to 3 hours. The stock can be used for soups in another recipe.
a>Some converts to tripe
People who have been turned off tripe, but now love it!
One of Australia's favourite TV cooks is Maggie Beer, the first part of the Cook and the Chef pair on ABC TV. Maggie has yet another book out, Maggie's Harvest and it's a beauty.She says
As a child I could never bear to even look at tripe in the traditional white sauce. Then, years ago, in a session on on rice at a Melbourne Masterclass, Stefano de Pieri Cooked a tripe risotto...
The tripe was braised with tomatoes. Maggie now loves tripe and her book has two recipes -
Tripe with surprise peas, verjuice and pancetta
and Tripe with tomatoes and olives which Maggie has adapted from a recipe by Antonio Carluccio.
Of course, Maggie's Harvest has lots of other beautiful recipes, organised by season and by principal ingredient. It is an inspiring and practical addition to any kitchen shelf and you can order it here!
I've just published a small eCookbook called '10 Dishes with Sangiovese' it is available from Sangiovese Cook book You can download it for free from that page.
What is your favourite tripe recipe?
Share your secret, or suggest a link
MY MOTHER IS AFRICAN AMERICAN-
THE WAY WE PREPARE ARE TRIPE MAKE IT VERY TASTY. THE TRIPE IS BOILED FOR 1 TO 3 HOURS THEN WE DIP IN IN CORM MEAL A DEEP FYY IT. THE TRIPE TAKES ON A FISH LIKE APPERANCE AND TASTE GREAT
Posted September 15, 2008
i WOWULD LIKE TO HAVECALAVITA TRIPE RECIPIE
Posted August 22, 2008
One of my favorite tripe recipes (and one I serve to my good friends regularly) is written in Anthony Bourdain's book "Les Halles Cookbook." It's known as "tripes Les Halles," and for foodies, it's a godsend. Tripe, pig ears, calf's foot, blood sausages... It smells terrible at first when it's cooking, but it tastes so incredible, I'm willing to set that aside. Find the recipe if you're truly willing to try something new and exciting.
Posted August 11, 2008
My Favorite is a Filipino dish called Kare-kare. Its tripe with peanut sauce and eaten with shrimp paste. It is then mixed with steam veges like eggplant long beans, banana heart, and bok choy. Next time your in a Filipino resto try it! Believe me, its really although I was freaked at first, tripe in peanut sauce??!!
Posted July 25, 2008
I love tripe as a kid I had it once a week my mum would boil it for 4 hours in water then simmer in milk for 1 hr with onion then l would have a bowl of potatos in a bowel and add this to my tripe l make it myself now kids today dont know what there missing.What a meal.
Posted June 28, 2008
|
Darby
Emma, Posted June 08, 2008 |
My father is an English man who loves his tripe can anyone recommend a tripe cookbook I could purchase for a present! Thank you
Posted June 05, 2008
A favorite when I was growing up in Georgia was tripe fritters. I was delighted to rediscover it in NY as mondongo; and with the demographic changes in DC where I now reside, tripe appears more frequently in the super markets. I look forward to fritters and mondongo again.
Posted May 31, 2008
The Tripe in white sauce with onions and celery and carrots(I think) is the recipe I am looking for. I am a baby boomer and was brought up on it but haven't had it for years. Can any body tell me where to get this recipe.
Posted May 26, 2008
my mom was Italin and of course tripe was always very popular with her family. My mom cooked in very different ways, but my favorite was chopped and drizzled with lemon {fresh squeezed} and chopped garlic cloves and olive oil.Of course you boil it almost 4 hrs., then chill another 2-3 hrs.
Posted May 08, 2008
Great Cookbooks on Amazon
Browse or buy these titles at the world's largest bookstore
The Fifth Quarter
An offal cookbook drawing on recipes and traditions from all over the world. Anissa Helou invites you to embrace a whole range of unusual and exciting tastes and textures, which are quite unlike those of any other meat or food.
Amazon Price: $22.80 (as of 10/08/2008)
Unmentionable Cuisine
An engaging look at "food prejudices," or why we eat what we eat and why we reject other food sources as unpalatable--with recipes.
Amazon Price: $22.05 (as of 10/08/2008)
Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
All you'll ever need to know to prepare mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup...
Amazon Price: $23.10 (as of 10/08/2008)
Offal: Gourmet cookery from head fo tail
A classic, has some great tripe recipes, as well as some suggestions for eating all sorts of other bits and pieces.
Amazon Price: (as of 10/08/2008)
Offal Great
Shauna Anderson is the 'Queen of Chitlins' and this book is a memoir of her business success, starting out as selling from a caravan.
Amazon Price: $26.95 (as of 10/08/2008)
Tripe around the world
Famous tripe recipes include
* Andouillette, French grilling sausage made from pork or beef
* Afval, traditionally prepared by the Voortrekkers in South Africa
* Babath, goat or cow tripe, eaten with pittu in Sri Lanka.
* Buche, pork stomach used in Mexican tacos and burritos
* Butifarra, Catalonian sausage
* Callos a la madrileña, a thick tripe soup, Madrid style (Spain)
* Cau Cau, a Peruvian type stew using tripe, potatoes and spices.
* Chakna, a spicy stew of goat tripe and other animal parts from Hyderabad (India)
* Dobrada, a Portuguese tripe dish served with white butterbeans and chouriço
* Dulet, an Ethiopian mixture of tripe, liver, beef, and pepper
* Flaki, Polish tripe soup
* Gras-double Lyonnais, tripe Lyon style (France)
* Haggis, a traditional Scottish dish of stuffed sheep's stomach
* I.s,kembe çorbas?, Turkish tripe soup, garlic, lemon, spices
* Ciorba( de burta(, Romanian tripe soup
* Kare-kare, a Filipino oxtail-peanut stew
* Menudo, a Mexican stew of beef stomach
* Mondongo A soup with tripe, vegetables and herbs, from Latin America
* Montaloyo, in Mexican cooking, sheep or goat stomach stuffed with spiced offal
* Nakami-jiru, Okinawan pork tripe soup
* Pacal or Pacalpörkölt, a spicy Hungarian tripe meal
* Pancitas, a Mexican stew similar to Menudo, but made with sheep stomach
* Patsás a Greek hangover fix, similar to the Turkish I.s,kembe
* Philadelphia Pepper Pot Soup, tripe soup with peppercorns
* Pho, Vietnamese soup
* Ranga Blanca en Caldo Bolivian soup with book tripe & potatoes
* Ranga Colorada A chili tripe soup with smooth tripe & potatoes
* Saure Kutteln, German tripe soup
* Shkembe Chorba, Bulgarian tripe soupo
* Sirabi-Shirdan, Persian tripe
* Slátur, Iceland cooked sheep's stomachs filled with blood, fat, and liver
* Tripas, fried beef intestines (not stomach) used in Mexican tacos and burritos
* Tripas à moda do Porto, tripe with white beans, in Portuguese cuisine
* Tripe and Drisheen, in Cork, Ireland
* Tripe and onions, (Britain)
* Tripes à la mode de Caen, tripe Caen style (France)
* Tripes à la neuchâteloise, tripe Neuchâtel style (Switzerland)
* Tripoux, French sheep tripe dish
* Trippa alla fiorentina, tripe in a tomato-based sauce, from Florence, Italy
* Trippa alla genovese, tripe Genoa style (Italy)
Retrieved from "http://en.wikipedia.org/wiki/Tripe"
Tripe posts on blogs
What bloggers think about this wonderful food
- EU to guarantee deposits
- Massey University's director of banking studies, David Tripe, said New Zealand was lacking clear...
- Where's the beef?: Shaheen offers tripe
- Gov. John Lynch announced last week that he has asked state department heads to begin cutting costs...
- Borrowing from your vendor? Who came up with this tripe?
- Whatever you think of the "benefits" to the customer, [Forrester Research's] Wang thin...
Links to some more great tripe recipes
Contact me if you know of a recipe we should have here
- Tripe roman style
- Trippa Romana or Roman style tripe is a classic Italian dish, reminding us that in less affluent times nothing was wasted from meat animals.
- Callos a La Madrilena - (Tripe Madrid Style)
- This tripe based stew includes veal shanks, chorizo and blood sausage (morcilla)and is flavoured with bacon, red wine, tomatoes and spices
- Menudo (Tripe Soup) Recipe
- Menudo (Tripe Soup) Recipe a spicy dish from Mexico
- Dobrada a Modo do Porto
- A classic Portuguese recipe for tripe and chickpeas, and wine suggestions as well
Take a Gourmet Cooking Tour or Master class
You can get info on the top tours and operators here
Wine News from Australia
Fetching RSS feed... please stand by
