283833 Tue Mar 14 12:17:45 -0800 2006 5 31 Home Cooking 0 1516031 I couldn't resist purchasing a 1.5 lb of tripe when I saw it at the market earlier this week. I have never cooked with tripe before. How do I clean/cook it? I know it has to be cooked a while to tenderize. Any hounds have a tried and true dimsum style tripe recipe? Thanks! Tue Mar 14 12:17:45 -0800 2006 0 Arlene 1 1516036 Since you have so much of it, you might consider using some of it in an Italian preparation. I am seeking a good recipe for tripe alla fiorentina and would love to compare notes. From what I've read, the tripe is parboiled, sliced thin, and baked in a mix of onions, celery, carrots, parsley, red wine, salt, and pepper. It's topped with either cheese or bread crumbs. I just had this at Delfina in San Francisco and found it heavenly. For dim sum method, I just played with it until it tasted right. You need to simmer the tripe at least 30 minutes until very tender. Slice it after you par boil it. The mix is soy sauce, stock, sesame oil, rice wine or shaoshing wine, and a little anise. And good daikon is a must, IMO. I don't usually follow recipes, so I can't be much help. Sorry! Link: http://chezpei.com Image: http://www.chezpei.com/uploaded_images/DSCN1018-763091.JPG Tue Mar 14 12:25:52 -0800 2006 1516031 0 nooodles 2 1516039 The Italian style tripe sounds great and is one that is more likely to be consumed by my husband who had wrinkled his nose in disgust when he saw the tripe in the freezer. I Googled the recipe linked below. It seems close to what you described. I'll play around with it and report back when I make the dish this weekend. Thank you very much! Link: http://www.tuscany-cooking-classes.com/recipes/trippa-fiorentina.htm Tue Mar 14 12:51:48 -0800 2006 1516036 0 Arlene 1 1516044 Depending on what type of tripe you bought. There is the book tripe and then there is the honeycomb tripe. The daikon stewed tripe as described by noodles are honeycomb tripe. Some dim sum restaurant serve book tripe with black bean sauce. Here is a recipe for Tripe salad using the book tripe. 1 tripe diced onions, carrots, and 1 bay leaf diced medium tomato 1/2 finely chopped red onion 1 finely sliced celery stalk 1/2 chopped red bell pepper 1 finely shaved fennel bulb chopped flat leaf parsley basic olive oil vinaigrette to suit your taste. Usually I do 3 parts oil to 1 part vinegar. Some people like more vinegar or more oil. olive oil wine vinegar salt black pepper Clean tripe Rub tripe with salt, flour, and cornmeal combo. Rise off the rub throughly. Cooking tripe Cook tripe with carrot, onion and bay leaf for about an hour or until tender. Drain the tripe but retain a few teaspoon of cooking liquid. Slice the tripe very thinly. Mix the veggies with luke warm tripe with some of the cooking liquid and olive oil vinaigrette. Server at room temperature. If you want a Chinese recipe here is one. 2 T oil 1 Tripe 1 T chopped ginger 3 cloves chopped garlic 1 T oyster sauce 1 T soysauce 1 t sugar 2 T lee kum kee black bean sauce 1/2 cup of broth pinch of white pepper 1 red jalapeno pepper sliced Corn starch to make slurry Clean and parboiled the tripe. Heat oil and stir fry ginger, red pepper and garlic. Add in black bean, oyster, soy, sugar and broth. Add in the tripe and cook for 10 min. Add corn starch slurry if necessary. Sprinkle white pepper and serve. Tue Mar 14 13:15:56 -0800 2006 1516031 0 theSauce 1 1516065 Here's a recipe I just found - it was in an older book of Chinese recipes for American use, so I'd expect to use a dark rice wine instead of the sherry, and some sauce (hoisin?) from Lee Kum Kee instead of catsup! I wanted to find a recipe, too, since we got some similar tripe at our favorite dim sum place last weekend. Also, I tasted some star anise in that, so I'd suspect one might want to incorporate five-spice powder in this instead of black pepper. 2 Tbs peanut oil 4 slices fresh ginger 1 small onion, sliced 1 clove garlic, smashed and peeled 1 lb parboiled beef tripe, cut in pieces 3/4" x 2" 1 Tbs sherry 1 Tbs light soy sauce 1/3 cup catsup 1/4 tsp salt dash pepper 1 cup water Heat oil in wok. Brown ginger, onion and garlic 30 sec. Add tripe and stir-fry 1 minute. Add sherry, soy sauce, catsup, salt and pepper. Stir well. Add water, bring to a boil, and then simmer gently for 1 1/2 hour. In addition to the shift in ingredients, I think maybe I'd transfer the stuff from the wok into a closed pot in the oven for the final cooking. Tue Mar 14 14:32:01 -0800 2006 1516031 0 Will Owen 1 1516232 Thanks Will O and theSauce for the recipes. Saved them in a file and are on my list of "things to try next". Wed Mar 15 11:30:14 -0800 2006 1516031 0 Arlene