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Nov 9, 2012 10:30 AM

Tripe Recipes and Cooking Methods

I finally bought some Tripe this week to try cooking sometime over the weekend. But what to do with it?!

I had been planning to try and do something like this tripe and beans dish I ate in Portugal but perhaps I should stick with the British classic Tripe and Onions cooked in Milk as at least then I have a reasonable recipe in Nose to Tail. (St John / Fergus Hendersons Book).

How have you cooked / eaten Tripe It takes a good couple of hours to cook doesn't it?

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  1. Here is a recipe for a dish popular in the Southwest: Menudo. People here often use frozen posole (nixtimulized corn or hominy), but canned is fine for this.

    1. Tripe needs to be thoroughly cleaned, sliced and then slowly simmered for up to 3 hours to reach maximal tenderness. Once you've nailed that basic starting point, you can go anywhere. I like to make callos, simmering the tripe in broth made rich with hocks and spiked with tomatoes, sambal, pimento and dotted with chickpeas. You could also take the tenderized tripe, fry it with aromatics and light simmer in a quick tomato sauce for trippa alla fiorentina. Simple soups like flaczki are also good.

      1. If you don't have a pressure cooker then yes, you are looking at 2 hours at least to get it to that tender, gelatinous consistency. But once you've done that by boiling it with some basic savory components and maybe some bay and peppercorn to help with the funkiness, it takes well to any number of soup and stew-type preparations.