tripe

Discussion in 'Food & Cooking' started by cookm, Feb 23, 2001.

  1. cookm

    cookm

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    Hey, does anyone have any experience with tripe? I'm having a hard time finding it fresh (if anyone in SF Bay Area, especially the East Bay has any leads, it would be appreciated), but was able to find it frozen at Berkeley Bowl. Now, does anyone know if freezing it will affect the tripe? Is fresh better?
    Thanks.
     
  2. mezzaluna

    mezzaluna

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    I've made tripe a la mode de Caen, which is a classic dish of Normandy. I recommend using honeycomb tripe, as the flavor and texture are better than the other types (which are hard to find in the U.S. anyway, I've heard). Look for it in Hispanic markets, or grocery stores in Hispanic neighborhoods. It's an ingredient in menudo, Philadelphia pepper pot soup, and some sausages. I think the tripe I've used has been frozen; the dishes have turned out fine. What are you going to make?

    [ February 23, 2001: Message edited by: Mezzaluna ]
     
  3. cookm

    cookm

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    I'm making Spaghettini with Tripe Stew. I have to simmer the tripe first for about 45 minutes with vinegar and aromatics. Then, I make the stew. In the stew (the recipe looks pretty Italian) there's mirepoix, chili flakes, white beans, tomato, basil, parm, etc...you know. No one called me back when I offered to cook it for them. Oh well!

    [ February 23, 2001: Message edited by: cookM ]
     
  4. mezzaluna

    mezzaluna

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    I have to add here that, when I cooked this while living in an apartment house, the neighbors didn't appreciate it. Reason: when you parboil the tripe, it smells like.... well, bad breath. Fortunately, it seems to absorb the flavors you cook with it (wine, aromatics, etc.), and is meltingly delicious. But it's getting past that first step that'll take some guts (pun absolutely intended).
     
  5. shroomgirl

    shroomgirl

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    I've found it at Jay's International here, fresh, cooked it forever...numerous hours and it was inedible...hmmmm willing to try again but not without someone whose worked with it. CHEWY past rubberband.
     
  6. mezzaluna

    mezzaluna

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    I hear you, shroomgirl. The recipe I used took 12 hours after the parboiling. It called for the pot to be sealed with a flour/water paste. But the honeycomb I've used has turned out tender; maybe 'meltingly' was a bit of overstatement, but it was definitely tender.