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Who cooks tripe? Advice sought

kare_raisu Jul 10, 2008 03:35 PM

Considering on embarking on all forms of tripe cookery and was hoping for some advice and techniques from all of you.

Your cleaning method? Ingredients used for cleaning? How long and how?

Your cooking method? Boil and toss water? Aromatics? Lenghth of time?

Preferred tripe?

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  1. todao RE: kare_raisu Jul 10, 2008 08:35 PM

    http://www.chowhound.com/topics/350494

    http://www.ehow.com/how_2079856_cook-...

    http://recipes.lovetoknow.com/wiki/Ca...

    1. paulj RE: kare_raisu Jul 11, 2008 08:22 AM

      All of the tripe that I've bought (in the USA) has been thoroughly cleaned. I think it is even bleached. Typically I'll cut it into large pieces, rinse it, and parboil to get rid of remaining odor (i.e. cover with water, bring to a boil, and drain).

      I don't use a lot of seasonings during the first long simmer. Often I don't bother saving this cooking liquid; it doesn't seem to have much flavor. If I've cooked a foot, with the tripe or separate, I do keep its stock. Tripe stock does not seem to have much flavor or body.

      Typically I'll cook tripe in the evening when I have plenty of time, so I don't watch the time. I then store it in the fridge, and complete the dish later.

      The second stage is where I add the flavorings, whether it be an Italian style with tomatoes and such, menudo with chiles, or with a refrito (Ecuadorian style: http://laylita.com/recipes/2008/03/05... )

      1. Sam Fujisaka RE: kare_raisu Jul 11, 2008 08:26 AM

        I add finely diced and simmered (20 minutes) tripe to Lao laab. It comes clean from the grocery. For mondongo, I first simmer the tripe until tender in water and a bit of vinegar.

        1. Gio RE: kare_raisu Jul 11, 2008 08:41 AM

          You absolutely Must read Carol Blymire's blog about cooking tripe. She's the gal who is cooking through the entire French Laundry Cookbook. No recipes but plenty of downright funny, savvy, witty chowtalk and photos to match. Her tripe cooking epiisode is priceless.
          Scroll down to about the middle of the page...Thursday, May 15, 2008. How To Cook Tripe.

          http://carolcookskeller.blogspot.com/...

          3 Replies
          1. re: Gio
            Sam Fujisaka RE: Gio Jul 11, 2008 09:32 AM

            Hilarious! But what are those French Laundry mutts thinking? Tripe with a veal, mustard, cream sauce! No way.

            1. re: Sam Fujisaka
              Gio RE: Sam Fujisaka Jul 11, 2008 09:48 AM

              Glad you liked it Sam. She's a hoot and definitely "has a way with words." That sauce sounds like something that's just too heavy for tripe. OTOH I've only had it with a tomato sauce, I think....

              1. re: Gio
                Sam Fujisaka RE: Gio Jul 11, 2008 10:21 AM

                Yes! Mondongo/menudo is tripe beef or chicken stock with onion, tomato, tomato paste, lemon juice, chiles, salt, pepper, possibly diced carrot, cumin, cilantro.

          2. paulj RE: kare_raisu Jul 11, 2008 12:00 PM

            Troppa trippa (is that 'everything tripe' in Italian?)

            http://www.troppatrippa.com/index.php

            appears to be a web site accompaning a book:

            "Troppa trippa", di Indro Neri, Collana Centopelli n. 25, Neri Editore, Firenze 1998 (prima ristampa), 192 pagine, Prezzo 5,16 Euro

            1 Reply
            1. re: paulj
              Sam Fujisaka RE: paulj Jul 11, 2008 12:31 PM

              "Too much tripe"

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