Post by Irish Stu on May 13, 2008 1:37:59 GMT -6
Tripe
Tripe is a type of edible offal from the stomachs of various domestic animals.
Description
Beef tripe is usually made from only the first three of a cow's intestine, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content. Tripe is also produced from sheep, goats, and pigs. Unwashed (or "green") tripe includes some of the stomach's last content, smells very unappetizing and is unsuitable for people, but is a favorite of many dogs and other carnivores and is often used in dog food. It is called green, although its colour is often brown or grey, because of its high chlorophyll content from undigested grass. For human consumption, tripe must be washed and meticulously cleaned.
Dishes
Tripe is eaten in many parts of the world. Tripe dishes include:
* Andouille — French poached and smoked cold tripe sausage
* Andouillette — French grilling sausage including pork or beef tripe
* Butifarra — Catalonian sausage
* Callos — Spanish tripe dish cooked with garbanzos, chorizo and pimentón.
* Chakna — Indian spicy stew of goat tripe and other animal parts favoured by Muslims in Hyderabad
* Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço
* Flaczki — Polish soup, with marjoram
* Fuqi feipian A spicy Chinese cold-cut dish made from various beef offals, nowadays mainly different types of tripe and tongue.
* Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.
* İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices
* Kare-kare — Filipino oxtail-peanut stew which may include tripe
* Kista — Assyrian Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian.
* Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
* Menudo — Mexican beef tripe stew
* Mondongo — Latin American and Caribbean tripe, vegetable and herb soup
* Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt
* Paklay — Filipino all-time Filipino Favorite dish
* Pancitas — Mexican stew similar to Menudo but made with sheep stomach
* Patsás (Greek πατσάς) — Greek hangover fix, similar to Turkish İşkembe
* Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns
* Phở — Vietnamese soup
* Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
* Tripe and Drisheen — in Cork, Ireland
* Tripoux — French sheep tripe dish
* Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. "flower" crackling)
* Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized offal.
* Shkembe (Shkembe Chorba) — is a kind of tripe soup, prepared in Bulgaria, Romania, Republic of Macedonia and Turkey — a good hangover remedy.
en.wikipedia.org/wiki/Tripe
Tripe and Onions recipe
Ingredients
1 1/2 lb (675g) tripe
2 3/4 cups (21 fl oz) 600 ml milk
1 level tsp salt
1 bayleaf
1 lb (450g) onions, quartered
For the sauce
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
2 tsp chopped parsley
Method
1. Cut the tripe into 1 1/2 in. (3.5cm) squares. Place it in a large saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain.
2. Add to the saucepan the milk, salt and bayleaf and simmer for 1 1/4 hours.
3. Add the onions and continue cooking for a further 45 minutes.
4. To make the sauce:
5. Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
6. Drain the milk from the tripe and gradually stir it into the pan. Bring to the boil, stirring until thickened.
7. Stir in the parsley and season well with pepper.
8. Remove the bayleaf from the tripe. Stir the tripe and onions into the sauce and heat through until piping hot.
9. Taste and check seasoning. Turn into a warm serving dish and serve immediately.
serving amount
serves 4-6.
www.cookitsimply.com/recipe-0010-0114n8.html
Tripe is a type of edible offal from the stomachs of various domestic animals.
Description
Beef tripe is usually made from only the first three of a cow's intestine, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content. Tripe is also produced from sheep, goats, and pigs. Unwashed (or "green") tripe includes some of the stomach's last content, smells very unappetizing and is unsuitable for people, but is a favorite of many dogs and other carnivores and is often used in dog food. It is called green, although its colour is often brown or grey, because of its high chlorophyll content from undigested grass. For human consumption, tripe must be washed and meticulously cleaned.
Dishes
Tripe is eaten in many parts of the world. Tripe dishes include:
* Andouille — French poached and smoked cold tripe sausage
* Andouillette — French grilling sausage including pork or beef tripe
* Butifarra — Catalonian sausage
* Callos — Spanish tripe dish cooked with garbanzos, chorizo and pimentón.
* Chakna — Indian spicy stew of goat tripe and other animal parts favoured by Muslims in Hyderabad
* Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço
* Flaczki — Polish soup, with marjoram
* Fuqi feipian A spicy Chinese cold-cut dish made from various beef offals, nowadays mainly different types of tripe and tongue.
* Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.
* İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices
* Kare-kare — Filipino oxtail-peanut stew which may include tripe
* Kista — Assyrian Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian.
* Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
* Menudo — Mexican beef tripe stew
* Mondongo — Latin American and Caribbean tripe, vegetable and herb soup
* Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt
* Paklay — Filipino all-time Filipino Favorite dish
* Pancitas — Mexican stew similar to Menudo but made with sheep stomach
* Patsás (Greek πατσάς) — Greek hangover fix, similar to Turkish İşkembe
* Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns
* Phở — Vietnamese soup
* Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
* Tripe and Drisheen — in Cork, Ireland
* Tripoux — French sheep tripe dish
* Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. "flower" crackling)
* Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized offal.
* Shkembe (Shkembe Chorba) — is a kind of tripe soup, prepared in Bulgaria, Romania, Republic of Macedonia and Turkey — a good hangover remedy.
en.wikipedia.org/wiki/Tripe
Tripe and Onions recipe
Ingredients
1 1/2 lb (675g) tripe
2 3/4 cups (21 fl oz) 600 ml milk
1 level tsp salt
1 bayleaf
1 lb (450g) onions, quartered
For the sauce
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
2 tsp chopped parsley
Method
1. Cut the tripe into 1 1/2 in. (3.5cm) squares. Place it in a large saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain.
2. Add to the saucepan the milk, salt and bayleaf and simmer for 1 1/4 hours.
3. Add the onions and continue cooking for a further 45 minutes.
4. To make the sauce:
5. Melt the butter in a saucepan, stir in the flour and cook for 1 minute.
6. Drain the milk from the tripe and gradually stir it into the pan. Bring to the boil, stirring until thickened.
7. Stir in the parsley and season well with pepper.
8. Remove the bayleaf from the tripe. Stir the tripe and onions into the sauce and heat through until piping hot.
9. Taste and check seasoning. Turn into a warm serving dish and serve immediately.
serving amount
serves 4-6.
www.cookitsimply.com/recipe-0010-0114n8.html
Simon
