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- Clara Clara Dec 5, 2009 @ 5:10 pm
- I like the tripe cleaned as above and then boiled for several hours with a piece of salted bacon, adding garlic, and vegetables as above butI also add a small piece of fresh Ginger. I love love Tripe! In all variations and cooking methods.
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- Mary Mary Nov 2, 2009 @ 12:06 am | in reply to chieko
- As a child my family served pickled tripe. My grandmother used to buy it pickled and fry it. I loved it, and would love to try it, but can't buy the pickled. Can you tell me how to do that? I would love to try it once again.
Thanks.
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- natalie natalie Oct 20, 2009 @ 10:29 am | in reply to Kevin
- how long in the slow cooker????
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- Steve Steve Oct 10, 2009 @ 8:33 am
- I like to cut it into sticks like french fries and flour it in seasoned flour and then deep fry it. I think it's out of this world!
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- Kevin Kevin Sep 24, 2009 @ 7:39 pm
- My mom used to fry honeycomb tripe. She would soak in water to remove the vinegar taste and then dry it completely. Then she would dip in a beaten egg solution and then fry. The flavor was unique.
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- Rosella Rosella Apr 29, 2009 @ 11:20 pm
- I am Italian descent. As a matter of fact i cooked it today; I cut it in strips and cook it int he slow cooker til it is al dente then rinse it and bake it in the oven layered with meat sauce and grated parmesan cheese. Bake it til is is tender (not mushy) and it is delicious. My mother has made this for years and I make it now.
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- chieko chieko Apr 15, 2009 @ 11:18 am
- I forgot to add, taht the 2nd boiling could take 1- 1.5 hrs. You need to make sure it's tender. Again, if it's too stinky, drain and rinse and start with a new boil.
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- chieko chieko Apr 15, 2009 @ 10:39 am
- I make pickled tripe and keep it on hand. Once pickled it reminds me of pickled pigs feet which I love! To pickle, clean the tripe if you must. Boil in salted water 10-15 minutes. This will be stinky. Drain and rinse. Boil again in salted water with a little vinegar. You will notice the smell won't be as strong. Drain and rinse. Boil again in vinagered, salted water. You should definitely taste vinegar and it should be salty! Reduce down to level of tripe. If it's still smelly, repeat last step. Sometimes I add a bit of nutmeg or white pepper. Store in a glass jar in the coldest part of your refrigerator. Use when needed. Will keep over a year!! I like to make Mexican Menudo. Right now I'm making tripe with beans in a New Mexico red chile sauce. Too yummy to describe!
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- donna mc mullan donna mc mullan Mar 25, 2009 @ 4:14 pm
- how to cook tripe and dresheen
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- jewel jewel Mar 9, 2009 @ 11:55 am | in reply to A. Lam
- My family is AfricnAmerican as well. We fried ours in flour.
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- arthistorybabe arthistorybabe Dec 20, 2008 @ 4:39 pm | in reply to Sara Williams
- Hello Sara - can you give measurements for this wonderful sound dish - do you cook the bacon before adding it the pot? I am allergic to comino - what would be a good substitute? thanks!!!
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- CUZ CUZ Dec 4, 2008 @ 7:41 am
- THE BEST WAY TO COOK TRIPE IS TO BOIL IT FOR 2-3 HRS. IN A SEASONED WATER WITH CELERY ONIONS,CARROTTS, BAY LEAF, AND PARSELY AND THYME SPRIGS WITH SAT AND PEPPER. AND THEN SIMMER IT IN A
TOMATO SAUCE MADE WITH SAN MARZANO TOMATO PUREE FOR AN HOUR OR SO.
SERVE WITH PLENTY OF CRUSTY ITALIAN BREAD FOR DIPPING AND A TON OF FRESH GRATED
PECORINO OR PARMIGANA CHEESE
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- AndyPo AndyPo Nov 25, 2008 @ 5:03 pm
- I have never cooked tripe although it used to be "popular" when I was a child here in England. I shall try cooking it.
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- A. Lam A. Lam Sep 26, 2008 @ 7:01 am
- Chinese can eat anything from earth as they're not poison. Of cause, it's including beef tripe.
We stew the beef tripe with soy sauce, rock sugar, anise star, szechuan peppercorn, fennel and cumin seed, cinnamon, dry mandarin peel, etc... The ratio of the above ingrediant may vary between different cooks, similar to Coke's policy, it is the business secret. Try it!
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- DALONDA DALONDA Sep 15, 2008 @ 7:09 pm
- 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
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- Mike Mike Aug 22, 2008 @ 7:42 pm
- i WOWULD LIKE TO HAVECALAVITA TRIPE RECIPIE
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- Dean F. Dean F. Aug 11, 2008 @ 4:33 am
- 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.
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- Koko Koko Jul 25, 2008 @ 7:26 pm
- 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??!!
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- tracy slaven tracy slaven Jun 28, 2008 @ 2:59 am
- 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.
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- Darby Darby Jun 8, 2008 @ 6:57 pm
- Emma,
The books below in the Amazon section are all fairly good. If you can get the book Offal by Jana Allan you will find its excellent. Problem is That it was published 30 years ago. Of the more modern books I like the fifth quarter best.
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- Emma Emma Jun 5, 2008 @ 8:57 pm
- My father is an English man who loves his tripe can anyone recommend a tripe cookbook I could purchase for a present! Thank you
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- walter walter May 31, 2008 @ 11:05 pm
- 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.
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- Bryan Bryan May 26, 2008 @ 1:24 am
- 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.
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- judy saullo judy saullo May 8, 2008 @ 3:03 pm
- 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.
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- Tadelech Kassaye Tadelech Kassaye May 1, 2008 @ 10:19 am
- I wash the tripe for a long time and soak it with sea salt and lime for 3 hrs and wash it with cold water few times and pressure cook it for 2 hrs with onion, garlic, ginger, parsley, basil and peeled tomatoes (all fresh. You would't want to eat anything else.
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- Denise Rivera Denise Rivera Apr 16, 2008 @ 1:32 pm
- Fried tripe is my favorite.Use the honeycomb tripe,wash and clean well.Cut into strips 2-3 inches long about 2 inches wide.Bring to boil and reduce heat,simmer on medium heat 1/2 hour,change water bring to second boil and simmer till tender.Drain well,let cool.Beat 2 eggs set aside.Have flaored bread crumbs in bowl.Dip pieces of tripe in egg and coat well in bread crumbs.Fry in pan until lightly browned.Serve plain or with your favorite sauce.Great as an appetizer.Let your friends try it before you tell them what it is.They won't believe it's tripe.
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- David Stevenson David Stevenson Mar 8, 2008 @ 10:40 am
- "Callos a la madrileña" of course, with chorizo, morcilla (black pudding) and cured ham. Sounds too heavy?
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- Sara Williams Sara Williams Oct 6, 2007 @ 12:08 pm
- I love tripe in a crock pot with fresh garlic, silantro, onion powder,comino, chilipowder, pepper/salt, and bacon. Add water to the mixture. Simmer all day long. Delicious!!!!
Tripe recipes See more at Tripe recipes
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Tripe recipes
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...
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