wow. you ever cook BEEF TRIPE?
 

coming back from a short trip. i got the hankering for some pizza. stopped at a local place in Cloverdale. sorta fancy.

ordered a pizza, and some wine. just to let the road stress fade away. i hear my wife ask the waitress.."what's up with this braise tripe dish?" the lady clearly didnt know anything about it..so my wife did the only thing she does.."we'll try it"

i wont butcher the italian name of the dish out of respect. i kinda forgot it. but it was good. no barn flavors. i can best describe it as a pasta dish, with the tripe as the noodles. my wife threw down and bet me i cant make it. (it's a thing i do..to try to reverse eng a dish)

i only googled how to clean the tripe. which should be outlawed during drought season. i used a lot of water!! the guy at the Mexican store giggled at me buying only 2 lbs (es todo?)..he said the ladies buy LOTS at a time.

it was weird cooking it. i winged it. i served it up last night to the wife. served it up with a lightly fried egg on top, parm cheese..toasted bread toast from a local joint. not a thing i'll do often. the smell is off putting during the cooking. but it certianly isnt the fear-factor food my neighbor thought when he asked me if i was boiling my laundry. the old coot!

Back in the day I traveled a couple times a year for work, it was a volunteer thing... there was an older guy at work and whenever he traveled I would volunteer to go, he was a dentist in WWII, worked with Eames, spoke three or four languages, a gourmet, super cool dude.

We were in Boston and doing our typical bar crawl and looking for food... stumbled into a dim sum joint... very little English was spoken so we just pointed at stuff on the carts as they went by... I ended up with a bowl of tripe (mind you I am very adventitious with food but tripe would be on the bottom of the list) long story short it was delicious!

Ever had Scrod?
A way of preparing Cod up in the New England states.
.
A fellow was being sent to that region on a business trip and his colleague, who was raised there, suggested that he try Scrod at one of the finer restaurants.
On the way from the airport to his hotel, the fellow tapped the taxi driver on the shoulder, asking, "Do you know where a fella can get Scrod around here?"
The driver said, "You know, I've heard the question a thousand times before, but never in the pluperfect subjunctive."
.
:cool:

I have zero doubt there are many nutritious and delicious foods available in this great country. I have eaten some unusual foods in my life. I learned long ago I personally dislike organ meats. My mom tried to serve us beef tongue, brains, and tripe. I disliked all of them.

There is just a near infinite variety of foods I do really like. Why eat tripe, liver or other foods I don't care for when I can have prime rib instead.

there's an ass for every seat.

i love how everyone is different. there is just some stuff i wont eat..nothing i wont try. i also learned that i NEVER knock anyone's food choice. no EWWWW sounds or scrunched up faces. i think it makes someone feel bad that they do like a dish.

i dont love tripe..but i can eat it. for me it is better than anything mickyD can come up with..:)

I cook the German version of the dish. It is called "Kutteln" - which would translate to "guts"! It is based on a roux and usually has vinegar giving it a nice hefty taste. Unfortunately no connoisseurs that appreciate this dish in my family, so largely it is for myself. I usually get the tripe for it at Ranch 99 or the local mexican market.

https://en.wikipedia.org/wiki/Saure_Kutteln

G

Don't think I've ever had Tripe...but I'd walk a few miles to have organic chicken liver 'n onions.

did you say if was any good?

jenifer lopez severed it to jane fonda in monster in law.

Menudo... breakfast of champions when you have a hangover:

https://norecipes.com/menudo

I was road tripping with a friend and we stopped in Bakersfield at a Basque restaurant, apparently you order one main dish and then they bring you a bunch of side dishes... one dish was paper thin slices of meat in a vinaigrette... it was pretty good... we asked the waitress what it was... "oh that is tongue."

On the taco thread I mentioned a local chain 'King Taco', very authentic and you can get just about any part of the critter on a tortilla.

Tripe Face Boogie....that's all I know about it :)

Back in my single days I learned to NEVER turn down other people's cooking. If they were eating it, I could too. Some were great cooks and I went for seconds and begged for leftovers to take with me. Some were horrible cooks and I ate as much as an anorexic model and lied my ass off and said it was good, but I was just not feeling hungry.

One lady I dated was Italian and her mom was right out of central casting for an Italian grandmother. She did not speak much English but that lady could cook. She would put something in front of me and say something in Italian and it was always wonderful. I had to resist licking the plate since my mom taught me it was bad table manners. I would weigh 400 pounds if she was my mom.

I had one chick I dated serve me what she called tuna casserole. I am pretty sure it was cat food. It was horrid. It was tough to get a second fork-worth down. Blech.

And yes I dated a lot of different women. I did not get married until I was 38. 22 years of the catch and release program is a lot of fishing in the ocean of women. Only a few relationships got to the meet the relatives stage.

My mother used to try to 'force me' to eat tripe, Dad liked it.

I spent quite a few evenings looking at a plate of tripe until bedtime, refusing to eat it.

One of the more abusive things a parent can do to a child, IMO.
Force them to eat what they don't care for.
My g/f has stories about this kind of treatment. Bad news!!!

Was at a Mexican restaurant. I like and ordered my usual Carne Asada. My brother saw a patron eating what looked like a huge bowl of stew. It was Menudo. He only ate a couple of bites. Said it was too chewy. But he didn't eat any besides the first couple of bites.

I've eaten it in menudo and fried over nachos from one of the local Mexican places. That's about as far as I'm going to go. I'm not into organ meats and definitely not "offal".

King Taco aint what it used to be, but still pretty darn good.

I am like Vash, will try anything, once. I am not a big fan of guts. This family lived across the street used to go hunting every season. One year, they brought back some bear paw for my mother :eek:. She freaked when dad opened up the bag. They just hacked off the paws and stuffed it into a bag. It was some delicacy according to them. In the trash it went. None of us want it or knew what to do with it. I remember seeing it as a kid and was pretty grossed out with some of the fur still attached to it.

Edit, anyone know what to do with it or had it?

I make Menudo.

The secret to Tripe is to soak it in water with some Vinegar for awhile. It gets rid of the Tripey taste and smell.

I like Beef Tongue..Lengua..and have Crock Potted it. pealing off the skin...it taste like juicy beef. what a revelation.

Chicken Livers and even beef liver upon occasion...I like chicken livers in stuffing.

I like Head Cheese and Blood Tongue...Liver wurst.

I just can not bring myself to try Sessos...cow brains. nix on that one.

Went to a Safari Club International dinner where one of the entrees was Bear Meatloaf. You have to cook Bear meat like pork, well done because of Trichinosis. It was good.

WTF do you do with the Paw? That sound interesting and love to have a taste.

I don't think I can get myself to eat live octopus like the Koreans. I wouldn't eat sushi. Tried it and just dislike it

Right, I'm with you, adventurous. I'll try most things, but I'm certainly not running out trying to find tripe to try. I've seen it in the grocery store. It doesn't look gross, but it also doesn't look like something that you'd eat unless you were pretty hungry. I have to assume it was peasant food. I've also never had brains, and they are farther down the list than tripe. I did have tongue (sliced thin) while in the Amazon. It had a good flavor, but I didn't much care for the consistency or something. I grew up eating liver (chicken or calves) which I think is kind of similar. When tongue looks like tongue, that's a pretty major turn-off. I don't know if I've ever eaten heart, but I'd try it. I think even further down the list from brains would be eyeballs and, well, just balls.

Chicken heart is pretty damn good. I ate it a few t ime as a kid, but I'm sure it high in fat and cholesterol

Oh no, no eyeballs or balls for me. I think N Americans do not eat organs, but people from all the old countries do due to the lack of food from theold days.

Live Octo, no. Dead, cooked octo sushi, sure. Sushi in general, yep, just about anything. At least, anything that I've ever been presented with so far. Sea Urchin, not my favorite, but yes. ama ebi which is raw shrimp, when it's good and fresh is amazing. Otherwise, it's just edible. Then you usually also get the head tempura fried and eat that brains, eyeballs, legs and all (best when it's small shrimp). On the subject of ama ebi, I was in a sushi restaurant in Seattle called Shiro's. I was at the bar and saw the chef set two shrimp on the bar. They were live. about 60 seconds later, the two guys that were sitting there had an order of ama ebi. I immediately ordered the same. It was the best that I've ever had. On many menus it's called "sweet shrimp" but it had never seemed sweet before. That order at Shiro's was like eating candy.

Really, I would assume it would be just about the leanest muscle in the body.
Yep. We are lucky here, that's for sure.

hahah..great stories.

The only way I would eat a scrod is if it was stuffed with tripe.

I never cared for tripe at all. I was at a Mexican celebration once where they had deep fried chicken intestines. I didn't eat any and found out the next day several people spent the night throwing up. My mother used to make mince meat pie from hog's head. She'd get a cut in half hog's head from a butcher. She'd scoop the brain out and boil the head up in a huge pot. The meat from the head went into making the mince meat for the pies. She'd make mush in blocks solidified in bread pans. The mush had left over bits of the head meat, along with diced up lips, snout, tongue, & other things I can't remember. She'd feed my dad scrambled brains & eggs for breakfast. I didn't like that. I did love the mush, she made of the juice from cooking the head, for breakfast fried up in slices with maple syrup.

That's interesting but not sure if I dig it? I am sure it taste great only if you don't tell me what it is. Do people know how to make stuff like it anymore in their household? I know you can't get that in restaurants. How did they learn how to make that? Pass on down from their parents?

Sorry for the dumb question, Marv. I don't do any cooking, just know how to eat so I must ask.

I get this tripe appetizer from my Korean store. Tripe with sesame oil, salt and chopped red peppers. You eat it like that, cold, and can dip it into some more sesame oil and salt.

Looks kinda like this, but with sesame oil and red peppers on it..

http://farm4.static.flickr.com/3607/...aa78a2dc61.jpg

^^ that is a dim sum offering.

i dontlike it. very rubber bandy.

head cheese/loaf is on my list. i'm gonna make it. not sure i could eat it,but i'm gonna make it. prob instant gout for me.

Jeff. My mother was raised on a farm in southern Illinois - born in the early '20s. They used everything grown on the farms in those days. I'm sure people in rural areas and poorer areas of the world do a lot of this sort of thing.

I have an old dessert recipe for something called "surprise pudding" that uses cream that has soured. Lots of old recipes were intended to use bits and parts instead of discarding them. In the case of the surprise pudding, it was intended to use up cream that had soured. I make it periodically but don't use commercial cream by attempting to let it sit long enough to sour, since the modern stuff won't sour over time but just goes bad. So I use Mexican soured cream, which works out pretty well. It's a basic batter topped by brown sugar with the sour cream poured on top. As it bakes, the brown sugar and soured cream mixes somewhat as they cook and mostly sink into the batter. It's pretty sweet and tasty.