583182 Sat Dec 27 17:43:28 -0800 2008 11 31 Home Cooking 0 4276668 Through a corse of events over xmas, I ended up with a frozen bucket of chitterlings (stuff I see in the frozen food section of a grocery store) and a 6 lb block (packaged in a cryovac block) of tripe. I put them in the freezer for now but am looking for recipes for using them. Would appreciate any thoughts/recipe. note, the wife and kids are not fans of either of these but will eat if they don't know what they are. If the recipes are asian or korean recipes using either of these, it is a bonus for me. Thanks in advance. Sat Dec 27 17:43:28 -0800 2008 10639 Soup 1 4276702 My Chinese friend's Mother makes a soup with Tripe and Oxtails in a clear broth, I know she uses Tangerine/Clementine rinds and a little Star Anise. She also adds Green Onions and Daikon Radish cubes at the end after the meats have been cooked thoroughly. For an another Asian inspired recipe, I would follow the lead of the barbecued meat stores you see in Chinatown.....braise the tripe and chitterlings in Soy or a Master Teriyaki sauce. Sat Dec 27 18:07:15 -0800 2008 4276668 123497 fourunder 1 4276718 Tripe in pho. hard to use up a lot of tripe this way, though. Sat Dec 27 18:16:06 -0800 2008 4276668 74905 jaykayen 1 4276732 I use a bit of tripe in laab, but as in pho, a slow way to get rid of tripe. I'd make mondongo. Sat Dec 27 18:25:52 -0800 2008 4276668 36661 Sam Fujisaka 1 4276920 Unless you have a means of sawing the block of tripe, I'd suggest thawing it, and simmering it without much seasoning until nearly tender. Divide it into portions, freeze what you don't expect to use soon. I typically use 1-2 lb portions for the final step. I lean toward Spanish preparations, with chickpeas or beans, hearty stews in which the tripe has plenty of company. There are French ones with apple liqueur, Italian ones with tomato sauces. I'm not too familiar with Chinese or Korean ones. If you follow Iron Chef types of show, you may have even seen crisp fried pieces of tripe. Sat Dec 27 20:23:52 -0800 2008 4276668 12139 paulj 1 4277133 Stir fry it with some Sichuan peppercorns, star anise, rice wine and chili oil. Sat Dec 27 23:38:22 -0800 2008 4276668 11583 ipsedixit 2 4277725 cook blanched tripe with canned tomatos in puree with basil and oregano , till tender add quartered potatos when potatos are halfway done add onions and some red wine and e.v.o..Turn off heat and add peas then cover.Then you can add course black pepper or red pepper flakes.I happen to like the veg's just cooked .serve with a crusty bread Sun Dec 28 10:47:56 -0800 2008 4277133 11065 scunge 1 4277866 For the chitterlings, are they cleaned? If not, you'll need to go over them very carefully, removing any foreign matter and excess fat. My favorite way to eat them is crisped up and made into tacos - simmer them until tender (an hour and a half to two hours), then allow the water to boil off while the intestines cook in the fat that has rendered out of them during the simmering process. Not a heart-health meal by any stretch of the imagination, and definitely not a good way to conceal the nature of the meat, but FWIW... As for the tripe, do you know what type it is (ie, which of the bovine's four stomachs it comes from)? Book tripe is used in different recipes than honeycomb tripe, which is different than blanket tripe. Assuming that it's honeycomb tripe, I'd make a big pot of menudo. But six pounds? You'd better invite a lot of friends over. Sun Dec 28 12:04:38 -0800 2008 4276668 58743 alanbarnes 2 4277880 My favorite tripe recipe is from _The Talisman Italian Cookbook by Ada Boni_: Golden Tripe alla Bolognese. The book has several other recipes but that one is my fave. I Do like tripe. And as Alan said, what kind of trip you have will dictate what direction you can go with recipes. And a frozen 6 lb block, well, defrost devide cook and re freeze. You have a family tradition of exchanging ahem unique holiday gifts? Sun Dec 28 12:14:40 -0800 2008 4277866 61669 Quine 1 4278745 Well, so, you gotcha some chitlins, do ya? Gotta clean em up REAL good. And I mean REAL good - just like alanbarnes mentioned. Even the pre-cleaned ones that cost three times as much as the uncleaned ones are really still not cleaned as well as they need to be. Once you got em all picked over, and well rinsed, slice them up into "two or three on a fork for a mouthfull" sized strips, and then toss them into a big crock pot of sorts. Sweat up an onion, add some garlic, black pepper corns, and a jalapeno or serrano or two. get this mixture into your crock, cover with a broth of your choice, and simmer low somewhere OUTSIDE for four hours. Serve with standard issue bottled vinegar hot sauce like "Louisiana" brand. Call me when they're done. I'll be over real quick like. Sun Dec 28 19:35:14 -0800 2008 4276668 111530 gordeaux 2 4280036 If you have honeycomb tripe, here is a simple menudo recipe for two pounds of your stash. You could probably double the recipe and invite a bunch of friends over for one of the bowl games. http://www.recipezaar.com/Menudo-Tripe-Soup-25393 Mon Dec 29 10:15:16 -0800 2008 4278745 140436 fresnohotspot 3 4280306 In most menudo recipes the broth is an important part of the soup. Tripe itself does not produce a very rich broth, so usually something else is included. In this recipe it is veal knuckle, cow's foot would be more typical, or pigs foot if that isn't available. These add a lot a gelatin to the broth. There is a thread that has tried to collect all the different styles of menudo. Mon Dec 29 11:39:04 -0800 2008 4280036 12139 paulj