Who cooks tripe? Advice sought
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?
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.
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... )