Cooking Tripe

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

This may be for those regulars on this n/g who are not
American. I simply don't know if Americans eat tripe - but
some English people do and I would dearly like to have
some tripe and onions fan to let me have their favourite
recipe for this absolutely delectable dish - well it is
delectable to those who like the stuff I know!

Thanks out there to all those tripe and onions fans.

Cheers Daisy

Daisy, I'm an American and I love tripe, usually in Mexican
Stews or in a Peruvian Rarebit (kinda like Welsh Rarebit). I
waiting with bait like breath for someone to post your tripe
and onions recipe.

DaveR

On Thu, 20 May 2004 23:04:07 +1200, Daisy <[email hidden]>

Quoted message said:

This may be for those regulars on this n/g who are not
American. I simply don't know if Americans eat tripe - but
some English people do and I would dearly like to have some
tripe and onions fan to let me have their favourite recipe
for this absolutely delectable dish - well it is delectable
to those who like the stuff I know!

I have enjoyed tripe at restaurants and did try cooking it
at home once. I used a recipe called 'tripes a la Nicoise'
IIRC. It was tripe and onion primarily, but I don't remember
the details.

My favorite ever tripe was 'tripes a la mode de Caen,' a
Normandy classic, which I had in a restaurant. Unfortunately
it takes a very long time in a special crock. I suppose it
might work in a crockpot. Rodney Myrvaagnes J36 Gjo/a

Ask not with whom the buck stops . . .

Daisy said:

This may be for those regulars on this n/g who are not
American. I simply don't know if Americans eat tripe - but
some English people do and I would dearly like to have
some tripe and onions fan to let me have their favourite
recipe for this absolutely delectable dish - well it is
delectable to those who like the stuff I know!

Thanks out there to all those tripe and onions fans.

Cheers

Daisy

Victor Sack is the organ meats authority at rfc. :o)

If he sees your request, he will post a wonderful recipe for
tripe. Or, more than one, authentic and tasty.

MS

Daisy said:

This may be for those regulars on this n/g who are not
American. I simply don't know if Americans eat tripe - but
some English people do and I would dearly like to have
some tripe and onions fan to let me have their favourite
recipe for this absolutely delectable dish - well it is
delectable to those who like the stuff I know!

Thanks out there to all those tripe and onions fans.

Cheers

Daisy

This is from 'The New _Times_ Cookbook'

Tripe with onions

110 g/4 oz smoked bacon diced 900g/2 lb onions sliced 55g/2
oz plain flour
1.2 litres/2 pints milk 900 g/2 lbs cooked tripe handful of
parsley 1 stick celery chopped 1 sprig thyme 1 small piece
lemon zest 1 bay leaf salt and freshly ground black or
white pepper grated nutmeg to taste 2 tbs chopped parsley

(paraphrased for brevity)

Cook bacon in a heavy pan until the fat runs; add the onions
and sweat them until transparent. Stir in flour and cook for
a minute. Gradually add the milk, bring to a boil and stir
until sauce has thickened.

Cut the tripe into squares and add to the sauce. Tie the
herbs and lemon zest in a bag and add to the tripe. Season
to taste with salt, pepper and nutmeg. Cover and simmer on
very low hear for about two hours. Just before serving
sprinkle with the chopped parsley.

Why did I read the subject line and think "oh no, another
Sheldon thread..."

--Blair "...well, now it
is..."

"Rodney Myrvaagnes" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Daisy said:

This may be for those regulars on this n/g who are not
American. I simply don't know if Americans eat tripe -
but some English people do and I would dearly like to
have some tripe and onions fan to let me have their
favourite recipe for this absolutely delectable dish -
well it is delectable to those who like the stuff I know!

I have enjoyed tripe at restaurants and did try cooking it
at home once. I used a recipe called 'tripes a la Nicoise'
IIRC. It was tripe and onion primarily, but I don't
remember the details.

My favorite ever tripe was 'tripes a la mode de Caen,' a
Normandy classic, which I had in a restaurant.
Unfortunately it takes a very long time in a special
crock. I suppose it might work in a crockpot. Rodney
Myrvaagnes J36 Gjo/a

That is quite a dish! IIRC it cooks for 18 hours or so. You
do not need a special crock - it can be done in a standard
heavy Dutch oven using a strip of dough to seal the lid.

--
Peter Aitken

Remove the [censored] from my email address before using.

Rodney Myrvaagnes said:

Daisy said:

This may be for those regulars on this n/g who are not
American. I simply don't know if Americans eat tripe -
but some English people do and I would dearly like to
have some tripe and onions fan to let me have their
favourite recipe for this absolutely delectable dish -
well it is delectable to those who like the stuff I know!

I have enjoyed tripe at restaurants and did try cooking it
at home once. I used a recipe called 'tripes a la Nicoise'
IIRC. It was tripe and onion primarily, but I don't
remember the details.

My favorite ever tripe was 'tripes a la mode de Caen,' a
Normandy classic, which I had in a restaurant.
Unfortunately it takes a very long time in a special
crock. I suppose it might work in a crockpot. Rodney
Myrvaagnes J36 Gjo/a

Here's a simplified version for home cooking. From: 'La
Cuisine Familiale Francaise' (my translation)

Tripe a la mode de Caen

3 pounds (1500 g) tripe one calf or cow foot split into two
pieces 1 bouquet garni, divided into two 4 carrots, cut into
rounds 2 onions with a clove stuck in them and sliced salt
whole peppercorns

(tripe is normally prepared and ready to cook) Soak the
tripe for six hours in cold water with vinegar added. Blanch
and cool in cold water. Cut into pieces about the size of
the palm of the hand. Line a heavy pan with a layer of
carrots, one onion and the bouquet garni. Salt and add the
pepper tied up in gauze. Layer some tripe and half the calf
foot. Cover with another layer of carrot, onion and bouquet
garni. Layer with the meats again.

Add water to cover. Cover the pan and let simmer for 7
hours. Remove the tripe and degrease the sauce. Serve in a
shallow bowl.

DaveR said:

"Daisy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

This may be for those regulars on this n/g who are not
American. I simply don't know if Americans eat tripe -
but some English people do and I would dearly like to
have some tripe and onions fan to let me have their
favourite recipe for this absolutely delectable dish -
well it is delectable to those who like the stuff I know!

Thanks out there to all those tripe and onions fans.

Cheers Daisy

Daisy, I'm an American and I love tripe, usually in Mexican
Stews or in a Peruvian Rarebit (kinda like Welsh Rarebit).
I waiting with bait like breath for someone to post your
tripe and onions recipe.

DaveR

Well Dave thank you for your post. I didn't want anything
really exotic and I didn't want recipes that people had
located but had never tried themselves. This is how I
usually do tripe and onions, and I simply wondered if anyone
had their own version that may enhance this very traditional
English dish:

1 and a half pounds of tripe (700g) cut into 2 inch square
pieces Salt and pepper Butter, flour and milk(even some
cream!) to make a roux (or thick white sauce) Finely chopped
parsley - 1 heaped tablespoon. 2 medium onions sliced into
thin rings

Place the cut up tripe in enough water to cover and bring to
the boil. Strain off the water and replace with the same
amount of fresh water.

Add the salt and bring to the boil and simmer covered for
about 1 hour 45 mins. Now add the onions.

Cook a further 20-25 minutes. Strain, but keep some of the
cooking liquid.

Make a roux with butter and flour (say about 2 ozs butter
and a half cup of flour. Cook this mixture for a couple of
minutes and then slowly add some of the cooking liquid you
have saved - about half a cup or so mixed with enough milk
(and cream) to make a reasonably thick sauce. Add some
pepper and the parsley. Adjust the salt seasoning if
necessary. Add the strained tripe and onions.

This is fabulous with mashed potatoes. The colour
combination is absolutely awful - but the taste divine! (Put
a little grated cheese on top of the mashed potatoes and it
gives the entire meal a real lift.)

I once ate tripe in Madrid in a sort of self-serve cafe
place where hot dishes were under a glass counter in a bain
marie. It was very very cheap! It didn't look like tripe of
course and had a Spanish name that neither my husband nor I
could translate so we both ordered it - and ate every bit of
it - even mopping up the sauce with the bread. My husband
normally loathes tripe, and even he said he never knew it
could taste like that!

Daisy

DaveR said:

I'm an American and I love tripe, usually in Mexican Stews
or in a Peruvian Rarebit (kinda like Welsh Rarebit). I
waiting with bait like breath for someone to post your
tripe and onions recipe.

I was *this* close to impulse-buying canned Menudo at the
store this evening.

--Blair "Tonic water, dog
treats, Tostitos."