Tripe

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Tripe

Postby Massimo Maddaloni » Wed Jun 22, 2011 1:59 pm

Honeycomb tripe has come to town! The problem is that it's pretty funky. Does anyone know how to remove the strong odor? Heavy spicing is not nearly enough: I already tried it.
Thank you . Regards
Massimo
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Postby grisell » Wed Jun 22, 2011 2:24 pm

IMO tripe has a strong odour, but soaking in water for a few hours and blanching reduces it. I'm not very fond of it. I prefer real meat. :wink:
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Postby Massimo Maddaloni » Wed Jun 22, 2011 3:40 pm

Well, it may not be real meat but it's much better than condrohitin/glucosammine pills. Something that you'll appreciate in due time 8)
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Massimo
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Postby jenny_haddow » Wed Jun 22, 2011 4:03 pm

Massimo, try soaking it in milk. Tripe and onions was a regular offering on the dinner table when I was kid, it was one of the items not rationed post war. Also my dad had duodenal ulcers so it was good for him to eat. I would still eat it, but the family would protest I'm sure if I served it. It's very good thinly sliced and stir fried.

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Postby wheels » Wed Jun 22, 2011 4:23 pm

My mum cooks it with onions in milk. My wife's mum just used to eat it cold!

Personally, it does nothing for me, but I'm willing to be converted.

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Postby big_onion » Wed Jun 22, 2011 8:20 pm

I was tricked into eating it once years ago. It was sliced into strips and cooked in a red sauce. Someone told me it was eggplant and, not really looking too closely I shoveled a forkful into my mouth.

Definitely not eggplant. BUT -- it did take on the flavor of the red sauce quite nicely.
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Postby Massimo Maddaloni » Thu Jun 23, 2011 3:17 pm

wheels wrote: My wife's mum just used to eat it cold!

Phil


I was thimking that Andre's own digester was the thoughest on Earth. Obviously, I was mistaken.
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Massimo
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Postby saucisson » Thu Jun 23, 2011 3:45 pm

When you buy it in the UK it is pre-blanched and usually not too strong smelling. I was brought up eating it cold with lashings of malt vinegar and white pepper. And large quantities of heavily buttered fresh bread. I have to pass on the butter these days... :(

So if it is raw I would try blanching it, maybe with a couple of changes of water?
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Postby onewheeler » Thu Jun 23, 2011 5:11 pm

I'd wash it well in water with a splash of vinegar, then blanch it in a similar mix (sort of 20% diluted table vinegar or so) for ten minutes. Rinse again then use for cooking.

I love tripe :lol:

One of my favourites is callos riojana, although the recipes for it I've seen on the wibbly are nothing like the ones I've had in Rioja or made at home.

Fry up some tripe (blanched as above), onions and garlic. Add a few chooped veg - carrot mainly, perhaps a tomato. Slop in a generous helping of red wine (Rioja?) and let it slow cook for a good few hours.

(Quantities are vague as I just do it by judgement)

Bliss!
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Postby grisell » Fri Jun 24, 2011 12:27 pm

Massimo Maddaloni wrote:
wheels wrote: My wife's mum just used to eat it cold!

Phil


I was thimking that Andre's own digester was the thoughest on Earth. Obviously, I was mistaken.
Regards
Massimo


He he. :D No problem, the stomach withstands it. It's the taste I don't like.
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Re: Tripe

Postby Ianinfrance » Fri Jun 24, 2011 9:42 pm

Massimo Maddaloni wrote:The problem is that it's pretty funky. Does anyone know how to remove the strong odor? Heavy spicing is not nearly enough: I already tried it.
Thank you . Regards
Massimo


AFAIAC the best solution is to vac pack it and put it in the refuse bin.

Filthy muck. I've never had any tripe recipe that I thought was even approximately edible.
All the best - Ian
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Postby grisell » Fri Jun 24, 2011 10:57 pm

I ate tripe soup in a railway restaurant in old communist Poland some 30 years ago. My Polish colleagues were surprised that I survived. :D That restaurant had a very bad reputation.

I have tried it a few times here at home. Some Italian recipes "Trippa alla fiorentina" etc, but never to my liking. I just don't like the taste. But I know a bunch of people who love tripe.
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Postby Massimo Maddaloni » Tue Jun 28, 2011 3:27 pm

Soaking in milk and onion didn't do much but 10min. boil in water with plenty of vinegar did. Thank you all.
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Massimo
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Postby winemaker » Wed Sep 14, 2011 3:08 am

I always boil mine with lemons and celery, seems to take the smell out of it.
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Postby GarretT » Thu Sep 15, 2011 8:05 pm

I've never had tripe or chitlins before. If I was offered them or saw them on a menu, I'd probably try them. Isn't tripe in andouille sausage? I know the true French way of making it includes the intestines and stomach but does store-bought andouille sausage contain the stomach lining and intestines?
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