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TRIPE....Settle this argument, conoscente only... please!!!

O.K. I regard tripe as a gift from the Gods. The problem/discussion is some of my associates say "Make sure you buy boiled tripe not Green Tripe". My answer is, all tripe sold in the U.S. is cleaned and boiled before offered for sale. Green tripe is very rank in its aroma, I tried to use it in France.It reminds me of Auntie who went down to the cellar, and 6 months later she is still there. Basically, it stinks so badly in its raw form it could not be handled in a retail butcher/supermarket. Also raw tripe, uncleaned is a digestive organ so it is chock full of all kinds of partially digested organic matter.

Now, to the "meat" of the discussion. If all tripe is boiled before sale, does that negate the need to boil it for several hours prior to finishing and serving the dish? Do you give a long boil to tripe you buy in a store? or proceed to the saute, fry, braise step of the prep.

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  1. Boil first to tenderize and cleanse for me..........how long depends on whether it will be used in a soup or braised in a liquid or sauce..

    1. I still boil to tenderize. Even though the tripe has been "cleaned," there is still a palpable odor that is produced when you boil at home.

      1. boil first... even if just for a few minutes... then braise (with other pieces of offal and tomato, onion, garlic, hot peppers, herbs., olive oil.. oh what a wonderful dish my grandfather used to make for us)

        4 Replies
        1. re: cgarner

          Thanks, The additional boiling is what I thought, I think the boiling before sale is, as all of you said to clean it more than tenderize.
          Can't wait to make a good Trippa Romana!!!!!!!

          1. re: ospreycove

            I work in a beef packing plant and the tripe isn't boiled but scalded before packaged. It goes into something like a washing machine.

            On a side note we've had customers call and ask if they can get unscalded tripe. They say ours is too clean and no longer has a grassy flavor.

            1. re: aziline

              G-Pop got his unscalded (uncooked, boiled,etc ) from the butcher, it SMELLED to the high heaven when he would cook it and he'd go through several water changes too... Brave souls willing to get 'raw' tripe today, bless their adventurous spirit (and hopefully their ventillation systems in the kitchen!)

              1. re: aziline

                Aziline............good info thanks: II guess there are still the "purists" around.

                Cgarner ....Your G-Pop was one of the "purists"

                scalded vs. boiled must be the operative word.

                Thanks to you both!!

          2. If you'd ever read the first chapter of Orwell's "The Road to Wigan Pier", you'd never eat tripe again.

            1 Reply
            1. re: FrankD

              As I am not from England, nor a socialist, and have read Wigan Pier; I still think and enjoy Tripe as a "Gift from the Gods".

            2. One large Asian grocery, 99Ranch, sells both raw (but clean and scalded) tripe, and cooked. I don't recall buying the cooked, so can't say how tender it is.

              Anyways I usually parboil tripe, just to get rid of remaining smells, and then cook it in plenty of water till nearly tender. Sometimes I'll include a foot (cow or pig) to give more body to the broth. At a later date I'll cook it further with aromatics and spices to make the style I want (Italian, Spanish, Mexican, Ecuadorian, etc). The one that's in the fridge now includes tomatoes, pimenton, and chickpeas (i.e. Spanish).

              2 Replies
              1. re: paulj

                Paulj, Good idea; I have not looked in our Asian groceries for Tripe; Thanks!!

                1. re: paulj

                  Paulj, the cooked tripe from 99 Ranch (at least the one in El Cerrito) is al dente. But since it usually requires some additional cooking according to a recipe, the finished dish should be just right. I try not to go much past 30 minutes or so, to retain a little of that rubbery character. Oh, I'm talking about honeycomb tripe.