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Delicious Tripe!!!

June 29, 2006 on 9:58 pm | In Offal, Recipes | Comments

What else can I say, it’s tasty stuff. But I can tell you when I was a kid I can remember smelling my great grandmother Rosalie cooking tripe and my brother and I running away in fear. How ironic is it that one of my big goals is to get more people to eat offal, especially tripe since it is higher in protein and lower in fat then a T-Bone steak.
I have included a recipe from Tuscany for a cold tripe salad. This one is great, the tripe gets shaved thin like ribbons and dressed in a lemon garlic vinaigrette.

shaved tripe salad

Shaved Marinated Tripe Salad with New Potatoes and Parsley

Yields 6 portions

Ingredients:

2 lbs. Honeycomb beef tripe (preferably unbleached, organic, if available)

1 batch Tripe cooking liquid (see recipe below)

5 cloves Garlic, minced

1 TBS Chilli flakes

3 ea Bears limes, zested and juiced (you may substitute lemon)

3 TBS Champagne vinegar

3 TBS Italian parsley, roughly chopped

10 Yukon Gold potatoes, peeled, boiled and sliced into � inch coins

� cup Extra-virgin olive oil

1 TBS Salt, plus additional to taste

Tripe Cooking Liquid

Ingredients:

2 gal Water

1 recipe Mirepoix (one each of carrot, celery, onion, roughly chopped)

2 heads Garlic, split

1 bunch Thyme

2 ea Bay leaves

1 TBS Salt

1 TBS Fennel seed

1 each Lemon, juiced

1 TBS Champagne vinegar

� cup White wine

2 each Vanilla pods, split lengthwise

__________________________________________________________________

To cook tripe:

1. Rinse tripe very thoroughly with cold water until water runs clean and there is no detectable grit.

2. Combine all ingredients for tripe cooking liquid in a large, non-reactive stockpot.

3. Add the tripe and bring to a boil, turn down to a simmer, cook for 3 hours until tripe is very tender.

4. Let the tripe cool in the cooking liquid overnight. Remove from the cooking liquid and rinse under water.

5. Shave tripe into thin, ribbon-like pieces, using either a very sharp knife or a meat slicer. Set aside for use in the salad.

To make vinaigrette & prepare salad:

1. Mince garlic and place in a small mixing bowl with salt, chilli flakes and zest

2. Add lime juice and vinegar and let marinate for 5 minutes

3. Whisk in extra virgin olive oil and season to taste

4. In a large mixing bowl, toss cooked tripe with a portion of vinaigrette, adding a little at a time until it reaches desired acidity (you will have some vinaigrette left).

5. With remaining vinaigrette, dress potatoes.

6. Toss potatoes with marinated tripe.

7. Serve with a generous pinch of rough chopped Italian parsley and a drizzle of extra-virgin olive oil.

15 Comments

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  1. I want to like tripe. Really I do. I’ve tried it numerous times. But I don’t like the texture or the flavor. In Tuscany I ate it drowning in tomato sauce and parmesan, all well and good, except for the tripe part…Any recipes you think could convert me?

    Comment by Amy — July 1, 2006 #

  2. Fantastic site!!! I just stumbled across you today (via a post on An Obsession With Food) and am just tickled. I am a big fan of tripe. Since childhood when my Mom made breaded pan-fryed honeycomb tripe it has been my favorite dish. In Italian Village in Cleveland there are a couple restaurants serving it in a light tomato sauce with penne and in a heavier sauce with just thin sliced tripe. And, of course, I actually like haggis.

    I’m excited to give your recipe a try…minus the taters (I’m allergic)…but perhaps parsnips would work as well.

    Thanks for your site, I’ll be back often.

    Comment by JR Prospal — July 13, 2006 #

  3. Brilliant site! Spread the word about the better bits. Of course, tripe is more popular than one would think- it is a common favourite dish in many Asian countries. The Chinese have a cold garlic and chilli tripe salad tossed with rice vingear and spiring oinions and chives.

    Comment by donald — July 20, 2006 #

  4. C’mon let’s keep it simple,cut tripe into bite sized bits add generous amounts of salt and vinegar,marinate overnight-kin fantastic.

    Comment by mike — July 26, 2006 #

  5. Okay, I’ll admit that I haven’t tried the above, but I have eaten some very lovely Vietnamese soups that contain tripe. But the tripe part of the soup is NOT lovely. It is very hard to chew and appears to have no real taste of its own. Is this really any better?

    Comment by Dave — November 13, 2006 #

  6. The tripe you were eating in Vietnamese soup was the third compartment of the cow’s stomach or the omasum. The omasum is also called the butcher’s bible, or just the book, and is generally discarded in America because it is so difficult to clean. I once had a Lao neighbor who was a wonderful cook and made a delicious soup from the omasum.
    The omasum is about the size of a basketball and is the most expensive part of the cow in most Southeast Asian countries. I worked in a slaughterhouse at the time and furnished the offal for many delicious Sunday meals. This particular type of tripe is very chewy but I thought it was delicious, of course we were drinking Lao or Chinese distilled spirits at the time and my judgement could have been impaired.

    Comment by Charlie Sommers — December 17, 2006 #

  7. I have been eating beef tripe since I was a little girl. And I must say I was determined to learn how to cook it on my own. Nothing like a bowl of trip over white rice with a dash or two of hot sauce. GOOOOOOD EATIN’

    Comment by Cess — December 28, 2006 #

  8. 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.

    Comment by Darleen — December 31, 2006 #

  9. 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.

    Comment by darleen — December 31, 2006 #

  10. 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!

    Comment by Sona Simmons — January 25, 2007 #

  11. 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.

    Comment by peter — January 25, 2007 #

  12. 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!

    Comment by winston plowes — February 23, 2007 #

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

    Comment by michael sindoni — April 13, 2007 #

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

    Comment by vinny — June 17, 2007 #

  15. 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

    Comment by frances brunton — July 16, 2007 #

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