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Thread: Anybody like tripe?

  1. #1

    Anybody like tripe?

    I'm planning on cooking Tripa Romano ala Andrew Carmellini for my father on his birthday. Does anyone have any favorite tripe recipes?

  2. #2
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    SpikeC's Avatar
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    One year I took my mom to a dim sum place for mother's day. She had never had tripe so she had a dish from the cart. She said it was rubbery, and that was also her last tripe trip!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #3
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    My parents came of age during the 1950's. They were the children of parents of the great depression. Frugal is probably the best word to describe them. Growing up, my parents would purchase half a cow, spend most of a Saturday, breaking it down, wrapping it up, and storing it in the freezer. I'd love to have the the butchering skills of this generation. There was no part of an animal that went to waste.

    One summer my parents had stuffed the freezer with 1/2 a cow. Shortly there after we went on vacation. While we were on vacation, somebody broke into our house. They emptied the freezer and stole everything but the tripe!

    In Hawaii, tripe seems to be enjoyed by the locals. I was at a high school basketball game, in Hana on Maui, the announcer listed all the items at the concession stand, which included tripe soup.

    Sam Choy, gave the local news paper a recipe for tripe poke. Poke is the Hawaiian word for cut. Poke typically is made out of sea food, usually Tuna, but it is also made out of shrimp, octopus and crab. I'm surprised that it has not caught on in the states.

    Jay

  4. #4
    Das HandleMeister apicius9's Avatar
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    'like' is a strong word, let's say I don't run away screaming from tripe... But if it's too much 'in your face', I'm out. Tripe seems indeed popular out here, but mostly with the locals - and not as popular as Spam... I have not even seen it on Sam Choy's menue, have to look around a bit more.

    Stefan

  5. #5
    He talks about a Fried Tripe recipe that his mother used to make.For me it's a textural thing like tendon,fatty brisket in Pho. After you get past the initial blanching it's fine by me.

  6. #6
    Senior Member chazmtb's Avatar
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    Oh tripe is a beautiful thing when it is prepared well. Just got to boil it right to take the game out of it and make it tender. I have to have it when I order a bowl of PHO. My wife doesn't prepare it that much when she makes PHO, because it is just time consuming with all the other preparations. We do it once in a while.

    At Dim Sum, we always get a portion or two of tripe.

    Just writing this makes my mouth water.

  7. #7
    Quote Originally Posted by jaybett View Post
    My parents came of age during the 1950's. They were the children of parents of the great depression. Frugal is probably the best word to describe them. Growing up, my parents would purchase half a cow, spend most of a Saturday, breaking it down, wrapping it up, and storing it in the freezer. I'd love to have the the butchering skills of this generation. There was no part of an animal that went to waste.

    One summer my parents had stuffed the freezer with 1/2 a cow. Shortly there after we went on vacation. While we were on vacation, somebody broke into our house. They emptied the freezer and stole everything but the tripe!

    In Hawaii, tripe seems to be enjoyed by the locals. I was at a high school basketball game, in Hana on Maui, the announcer listed all the items at the concession stand, which included tripe soup.

    Sam Choy, gave the local news paper a recipe for tripe poke. Poke is the Hawaiian word for cut. Poke typically is made out of sea food, usually Tuna, but it is also made out of shrimp, octopus and crab. I'm surprised that it has not caught on in the states.

    Jay
    Poke is really popular in certain areas. I live in Gardena and this area (Torrance, Gardena, Lomita) has one of the largest Japanese American communities in the U.S. and a large Hawaiian community. You'll see prepared poke at almost every Japanese market in this area. You can also find Ogo, red salt, Huli Huli sauce, Portugese sausage, Poi, Lau Lau, etc. at most Japanese markets in my area.

    And yes, I really enjoy tripe when cleaned and cooked correctly. Menudo when made well is awesome; there's a lot of tripe in there too.

  8. #8
    For me, tripe=Pho.

  9. #9
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    If your ever in Philly stop by George's in the Italian Market they serve a tripe sandwich. It was featured on Bizarre Foods when they did the Eastern PA show.

    George's Sandwich Shop
    900 S 9th St
    Philadelphia, PA 19147

  10. #10
    I'm in Philly as much as I can be. Pho Hoa on 11th Street,and the Tacqueria across from Geno's is where I go to get my TRIPE ON!

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