Results 1 to 7 of 7

Thread: Let's talk about tripe, baby page

  1. #1
    janeen's Avatar
    janeen is offline Senior Member
    Join Date
    Jul 2010
    Location
    Tx
    Posts
    237

    Let's talk about tripe, baby

    So, I've been on a quest to increase my (and my family's) consumption of organ meats.

    I've successfully incorporated liver on a regular basis -- I hide beef liver in ground meat all the time, and I've made chicken liver pate that everyone is willing to eat. I even like it. I may try some kind of rumaki next.

    My latest project is tongue. I have it pickling right now, to turn it into corned beef. I'm pretty excited to try it.

    I'm thinking maybe tripe next. I've never had menudo, but dh doesn't like it. (The spices, maybe?). I had a fabulous tripe soup/stew in Aruba once that was delish, but I have no clue what was in it.

    Anyone here use tripe? Favorite ways to prepare?

    Thanks!
    Janeen

  2. #2
    yodiewan's Avatar
    yodiewan is online now Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,521
    I've had it in pho a couple times. It's pretty good. I cooked it plain one time too, just boiled it. It was alright, but nothing special.

  3. #3
    janeen's Avatar
    janeen is offline Senior Member
    Join Date
    Jul 2010
    Location
    Tx
    Posts
    237
    Ooh, pho. That could work -- slice it thin, like noodles?
    Janeen

  4. #4
    Leida's Avatar
    Leida is offline Senior Member
    Join Date
    Jun 2011
    Location
    Calgary, AB
    Posts
    5,783
    I had tripe soup in Romania, and it was out of the world. Basically, it is cabbage based and is eaten with a hot pepper on the side. Awesome.

    With tongue, I just slow cook it and serve cold with horse-radish and mustard or green peas as the side. Just like back when I was a kid. Yum.
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

  5. #5
    eKatherine's Avatar
    eKatherine is offline Senior Member
    Join Date
    Feb 2013
    Location
    Portland
    Posts
    5,425
    For tripe, I found that boiling it in several changes of water made a huge difference in neutralizing the flavor. My favorite way to serve it was cooking the part-boiled tripe together with beef cheeks.

  6. #6
    janeen's Avatar
    janeen is offline Senior Member
    Join Date
    Jul 2010
    Location
    Tx
    Posts
    237
    Oh, good to know. I didn't realize it had a strong flavor. I'll definitely want to deal with that.
    Janeen

  7. #7
    Graycat's Avatar
    Graycat is offline Senior Member
    Join Date
    Apr 2012
    Location
    Atlanta
    Posts
    1,933
    Primal Blueprint Expert Certification
    Tripe is consumed a lot in some cuisines of the Mediterranean and the Middle East. It's not my cup of tea, but I know they make tripe soup and use a lot of mashed garlic, vinegar and paprika to offset the strong flavor of the tripe. It's said to be really good made that way. There have to be some good tripe soup recipes online.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •