i just bought 2lbs of tripe.

going to try cooking it for the first time.

going one of two ways. doing that Cantonese dish where it is braised in a soy based sauce with daikon

or..

going italian and cooking it sorta like a "noodle" braised in a tomato braised sauce.

both methods start with copious cleaning, and par-cooking i suppose.

any tips? i got the honeycomb tripe. i read there is fat to be removed..fat? where?

Italian
i've loosely followed a Roman stile recipe With great results. believe Babbo has a one of the best ones

Keep the windows open while you're cooking it....

Ive been toying with the idea of grilling tripe with a vietnamese pork chop sauce. Just the sauce, not the chop.

https://www.google.ca/amp/www.epicurious.com/recipes/food/views/vietnamese-pork-chops-51169530/amp

That pork chop recipe looks like a prime candidate for sous vide

ecchef said:

Keep the windows open while you're cooking it....

Click to expand...

You'll need more than that... I cook it outside

I tried my hand at an Italian tripe recipe last winter. I was kind of disappointed in my attempt because I have had tripe from an Italian restaurant that I like very much. Now I'm the type of person that will try most things multiple times before I make a full assessment on whether I like it or not. The smell was a little off-putting and let's face it, it's pretty ugly looking. Usually I don't let early failures deter me from trying again. Tripe, well it's a going to just have to be a one and done for me.

chinese style with daikon radish and chinese sauce!

ecchef said:

Keep the windows open while you're cooking it....

Click to expand...

thanks for THAT tip!! i'll bust out the big camp stove..

i did it. it was great. i served it with a soft fried egg on top with parm cheese sprinkled on top. blew my wife away.
and toasted some great local bread.

not a dish I can do during a drought. i used up so much water washing the stuff..and i boiled it twice. the first two times just to insure it was clean.

i'll prob leave the mexican menudo to the pros. i can get a bowl for $8. i spent more than that in water.

For next time, there is a Portuguese method which is one of my all time favourite dishes. Their trick to get around an aspect of the smell and tenderising is to do a cleaning simmer in water with sliced lemons and oranges.

Then it's sausages, chicken, trotter, knuckles, bacon and beans and spices simmered and added at various stages with reserved broths from cooking stages added in. It's a fair bit of work but utterly delicious.

The other way I like is simpler in the provencale style with tomato, herbs, garlic and white wine

i used a splash of vinegar in my cooking water..and salt.