Comments on: Delicious Tripe!!!

By: mao

mao — Fri, 05 Dec 2008 21:57:22 +0000

if you really need & want too eat some of the best tripe stew ,go tooa spanish resturant[ puerto rican ] is the only one i was eating since a kid my mom makes the best you clean the tripe boil it put some pig ears i like or pig feet salt seasoning called garlic ,cilantro freash, and [ long recaufrash ]adobo ] from goya cilantro & achote same com.when allmost tender you can put in cube poetatos & some root vegtables ,little tomatoe sauce don’t forget the peper. boil 1hour or so and bring me a bowl .

By: frances brunton

frances brunton — Mon, 16 Jul 2007 13:22:49 +0000

I have enjoyed your site about tripe, and the comments from others. I like it very much, but understand that people who have had it cooking for hours in the house may have some problems…I live in Florence, and know Cibreo well (comment from m sindoni April 07): it is next to the S. Ambrogio food market - a better place for tripe you couldn’t imagine. I think your contributors have a misunderstanding - if you buy raw tripe, it has to be very well cleaned and cooked for about 3 hours and stinks the house out! Here, at least, we get it pre-cooked, which means about another 20-30 mins cooking time, according to recipe. No bad smells (not much, anyway). Sorry for those who don’t like it. All I can say is that possibly they haven’t had it right. It should be melt-in-the-mouth, with a very delicate meaty flavour.
Lovely website will be back. Making the recipe for the salad this evening. Envy me! Frances

By: vinny

vinny — Mon, 18 Jun 2007 02:57:57 +0000

tripe has its own flavor texture and scent. you either love it or not. try it @ lilvinnys.com

By: michael sindoni

michael sindoni — Fri, 13 Apr 2007 18:34:14 +0000

Have you ever eaten at Cibreo in Florence? I used to work there and we made a cold tripe salad every night.

By: winston plowes

winston plowes — Fri, 23 Feb 2007 13:14:39 +0000

Hi There, Amazing site

I am desperate to like tripe. I believe it is part of my heratage and therefore obtained a recipe for tripe and onions last week. Sadly it is best summed up as tasting like warm inner tubes. I deduce that something has gone wrong here. so today it’s straight from the shop and salt and vinegar. Fingers crossed!

By: peter

peter — Fri, 26 Jan 2007 03:05:00 +0000

hello my grandmother used to mind me and my brother around 1947 to about 1954 she was an exellent cook ,tripe was served once per week just washed, dried then sprinkled whith malt vinegar, salt white pepper, rested for one hour, then served. there was honeycomb tripe, fatty tripe off seam, or ladies tripe all deliceous. hope this helps.

By: Sona Simmons

Sona Simmons — Thu, 25 Jan 2007 19:33:31 +0000

Back in the late 60s I found a little Italian restaurant in Chicago’s Loop called Gold Post. Had thick soup there with beans,tripe & possibly Italian sausage that I loved. Anyone know how to make it? Also just had cold tripe salad made by an Oriental friend, & it was wonderful. She used cilantro & some spicey red peppers, chopped, for seasonings. Sooo good! I just boiled fresh tripe today, & it sure does stink up the house but I’m determined to make something delicious out of it. Musn’t let the cooking odors discourage you! Thanks for all the great reading!

By: darleen

darleen — Mon, 01 Jan 2007 02:08:23 +0000

Is the fresh tripe that is sold in the food market, cooked ? My father ( 89 Years young) remembers eating tripe prepared by his mother and she did not cook it. She bought it fresh, cut it up and put vinegar and salt and pepper on it. He says that this is how it is eaten.

By: Darleen

Darleen — Sun, 31 Dec 2006 20:47:21 +0000

My father remembers eating tripe as a child. His mother served it with vinegar, salt and pepper. He does not remember her cooking it. Is this possible, only eating tripe - fresh from the store with those ingredients ? Or should it be boiled for 45 minutes ? I just bought some for him and the packaging says fresh tripe. Please help.