How have you enjoyed tripe?
- kare_raisu Oct 28, 2007 04:07 PM
I have become inspired by this ingredient after having an awesome preparation in the Basque style at a San Francisco Spanish restaurant.
So please contribute: where, how, and what was this magnificent ingredient was prepared with?
I tried it once from a Dominican restaurant near where I work. I didn't enjoy it. The texture was too chewy for me. Do you think it was the way it was prepared? Or was yours "chewy"as well?
Tripe is a wonderful and peculiar and peculiarly wonderful item. It is extremely versatile, though in fairness let's say that through all its uses it remains just what it is, and if that doesn't appeal to someone, then no amount of searching is likely to change their mind. I've enjoyed tripe in Mexican menudo, of course; in northern Chinese "red-cooked" style (hearty and fantastic); in a mild, rather eggy Turkish soup; from a street wagon in Florence, dressed in a thick marinara-type sauce with a mountain of grated cheese on it; and, as alanbarnes says, pho. You should note that there are different sections of tripe (I'm talking beef tripe now), of varying textures and degree of coarseness and chewiness. All but the last of the above dishes featured robust honeycomb tripe, whereas in my experience the kind added to pho has been a more delicate sort, or at least cut more finely. The world is full of tripe recipes, if you're willing to do your homework. Enjoy the quest.
re: Barry Foy
I mostly use honeycomb tripe. I once cooked 'book' trip (99 Ranch label), and found it much tougher. It's not hard to cook honeycomb to the point that it is almost gelatinous.
Most often I cook tripe menudo style with foot (cow or pig) to add body to the broth. My current batch has a substantial proportion of Peruvian hominy, and is flavored with the mild Peruvian ajipanca (pepper puree).
I've also been happy with an Italian style dish, with a substantial tomato based sauce (more of a ragu than marinara).
paulj has incredibly good taste and with his encouragement, and my friends from Guyaquil who have a restaurant on the coast in Ecuador (and visited us in Mexico last week) prepared a grilled tripe tapa with roma tomato, garden herbs, crunchy roasted garlic kernels, and arbol chilies, it bowled me over.
re: Barry Foy
There are three different kinds of tripe--one from each of the first three of the steer's four stomachs. Flat tripe (first stomach) and honeycomb tripe (second stomach) are used pretty much interchangably; I eat them most frequently in menudo. As noted, book tripe aka bible tripe (from the third stomach) is much firmer; it's generally sliced very thin and adds a crunchy texture to pho.
Here is the post from the SF boards: http://www.chowhound.com/topics/43881...
I am not a huge red meat eater - but I have found myself completely taken by the texture of the of the honeycomb tripe. It was the perfect component to soak up this rich tomato sauce they served it in.
I even submited an inquiry for a recipe to the 'RSVP' section of Bon Appetit magazine for a recipe - THAT is how much I like this dish (or how strange I am - tripe recipe in Bon appetit- ya right).
Thus far - a book search at my local library has equiped me with three recipes for basque style tripe. One leads me to believe it is specifically from Cantabria.
However I might attempt at following the owner/chefs recipe for a tomato sauce he serves with chicken in his book "The Basque Kitchen" (Hirogyen)
Some typical tripe dishes, according to the Wikipedia:
Tripe is eaten in many parts of the world. Tripe dishes include:
Andouille — French poached and smoked cold tripe sausage
Andouillette — French grilling sausage including pork or beef tripe
Butifarra — Catalonian sausage
Chakna — Indian spicy stew of goat tripe and other animal parts favoured by Muslims in Hyderabad
Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço
Flaczki — Polish soup, with marjoram
Fuqi feipian A spicy Chinese cold-cut dish made from varius beef offals, nowadays mainly different types of tripe and tongue.
Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep.
İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices
Kare-kare — Filipino oxtail-peanut stew which may include tripe
Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
Menudo — Mexican beef tripe stew
Mondongo — Latin American and Caribbean tripe, vegetable and herb soup
Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt
Pancitas — Mexican stew similar to Menudo but made with sheep stomach
Patsás (Greek πατσάς) — Greek hangover fix, similar to Turkish İşkembe
Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns
Phở — Vietnamese soup
Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
Tripe and Drisheen — in Cork, Ireland
Tripoux — French sheep tripe dish
Tsitsarong bulaklak — Filipino cruncy fried tripe (lit. "flower" crackling)
Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized offal.
Shkembe (Shkembe Chorba) — is a kind of tripe soup, prepared in Bulgaria, Romania, Republic of Macedonia and Turkey — a good hangover remedy.
My personal favorite: the mondongo they make in Venezuela.
Interestingly, there's no mention of the various Italian versions of Trippa. Genoa, Rome, Calabrese and other regions have their own dissimilar methods of cooking this delicacy. The way I remember my relatives preparing Veal Tripe is sauteeing the diagonally cut pieces in a very fresh red sauce for a few minutes after having simmered the tripe in water and white wine vinegar for about 2 - 21/2 hours. I guess this is closest to the way the Genovese prepare it.
Yeah, Trippa Fiorentina was what I was thinking of. Very similar to Tripes Niçoise, which also was not mentioned, and which I had for lunch a few days before we went to Florence...and I wish I'd gotten tripe there, too, instead of the very dry pork loin and some overcooked rabbit! Andouillettes, BTW, are supposed to be made from chitterlings, not tripe, though there seems to be some latitude there.
My introduction to tripe was Campbell's Pepper Pot, which used to have nice fuzzy chunks of it about 3/8" square; I was about eight or nine at the time, and I fell in love with that stuff. If you can even find the soup now the tripe content has become all but undetectable. Luckily, I'm living next to the barrio here in Pasadena, and all the markets have every kind of tripe. Now all I need is some soup weather...
I think you're talking about hae jang gook.
I love tripe in all forms. I've had it sliced in Korean oxtail soup, dim sum parlors -- light and dark preparations, mondongo, in pho, prepared Italian style with tomatoes and in tacos. Zuni Cafe cookbook also has a great recipe for tripe prepared with poached eggs, tomatoes and pancetta that is sooooo good.