I am NOT buying tripe for dinner tonight.
Filed under Venice
Tagged as tripe
Without wanting to, I’ve had to eat tripe twice. The first time with cousins (paternal) in Genova, after they took us to a place specializing in Genovese cuisine. Even without a thought of where it originated, the texture alone was enough to make one small piece a real challenge. Then just a few weeks ago, again with cousins (maternal this time), again at a meal of local specialties (Troina, Sicily in this case), in the middle of a remarkable series of truly delicious dishes–ugh, here comes the tripe! Again, I felt obliged to have a piece. I’ll say it was better than the Genovese version, but that’s faint praise. The texture is too much for me to take.
Oh, boy, what culinary experiences to stumble into, with no way out! How difficult to be expected (probably) to be a good relative and eat and enjoy what has been offered. I just can’t imagine trying to chew, let alone swallow, that offal, no matter how wonderful the accompanying/disguising sauce might be.
You know that the price is pricy. I checked at the market on Sunday while I was picking up a few things
tripe was 1.99 per pound on special and I asked butcher what normal and he said 2.89-2.99.
A kilo is appx 2.25 pounds so at max here (California) the kilo would be 5.98. If sign is correct its appx. $ 13.82 dollars nice mark up.
And, the poor (genuine) primary producer, Daisy the Cow gets nothing of that!
Eeeeeew, in any language!!!
Tripe is eaten in many parts of the world. Tripe soup comes in many varieties in the Eastern European cuisine. Tripe dishes include:
Andouille — French poached, boiled and smoked cold tripe sausage
Andouillette — French grilling sausage including beef tripe and pork
Babat — Indonesian spicy beef tripe dish
TQallia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous
Breakfast Sausages — Most commercially produced sausages in the United States contain pork and beef tripe as filler
Bumbar — A Bosnian prepared dish where the tripe is stuffed with other cow parts.
Butifarra — Catalonian sausage
Callos — Spanish/Filipino tripe dish cooked with chickpea, chorizo and paprika.
Chakna — Indian spicy stew of goat tripe and other animal parts
Ciorbă de burtă — Romanian special soup with cream and garlic
Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço
Dršťkovka (dršťková polévka) — Czech goulash-like tripe soup
“fa9ulia bil karsha” in Libya,kidney bean soup with tripe.it is a typical Libyan dish.
Držková — Slovak tripe soup (Držková polievka)
Dulot or Dulet – Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere.
Ebyenda or Byenda — word for tripe in some Bantu languages of Uganda. Tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish.
Fileki or špek-fileki — Croatian tripe soup.
Flaki — Polish soup, with marjoram
Fuqi feipian or 夫妻肺片— spicy and “numbing” (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue
Guatitas – Ecuadorian and Chilean tripe stew, often served with peanut sauce
Guru (food) — Zimbabwean name for tripe. Normally eaten as relish with Sadza.
Haggis — Scottish traditional dish made of a sheep’s stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.
İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices
Kare-kare — Filipino oxtail-peanut stew which may include tripe
Khash — In Armenia the widely popular winter soup is made of boiled beef tendon and honeycomb tripe and served with lots of garlic and lavash bread.
Kista — Assyrian Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as ‘Pacha’ in Assyrian. ‘Pacha’ is also the Persian word for the feet of hooved animals but not the hoof itself. ‘Pa’ is Persian for ‘leg’ or ‘foot’. The suffix ‘cha’ or ‘cheh’ refers to something small.
Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
Machitos — Mexican tripe dish, tender or hardened and seasoned with fresh onion, cilantro, and a variety of salsas.
Mala Mogodu — South African Cuisine – popular tripe dish, often eaten at dinner time as a stew with hot pap.
Matumbo — Kenyan Cuisine – tripe dish, often eaten as a stew with various accompaniments.
Mutura Kenyan Cuisine-tripe sausage, stuffed with blood, organ meat and other meats. Roasted.
Menudo — Mexican tripe and hominy stew
Mondongo — Latin American and Caribbean tripe, vegetable and herb soup
Motsu — Japanese tripe served either simmered or in Nabemono
Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt
pacha — Iraqi, tripe stuffed with spiced rice
Pancitas — Mexican stew similar to Menudo but made with sheep stomach
Patsás (Greek πατσάς) — Greek, similar to Turkish İşkembe
Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns
Phở — Vietnamese noodle soup with many regional variations, some of which include tripe
Pickled tripe — Pickled white honeycomb tripe once common in the Northeastern United States.
Saki or Shaki — word for tripe in the Yoruba language of Nigeria. Shaki is often included in various stews, along with other meats.
Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine
Shkembe (Shkembe Chorba) (Шкембе чорба / Чкембе чорба in Macedonian) — is a kind of tripe soup, prepared in Iran, Bulgaria, Romania, Macedonia, Bosnia and Herzegovina, Serbia and Turkey. Shekam is the Persian word for stomach. Sirabi is the Iranian version of Shkembe’.
Skembici – Serbia, one of the oldest known dishes since 13th century.Tripe in vegetable stew with herbs, served with boiled potato.
Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.
Tripes à la mode de Caen — in Normandy. This is a traditional stew made with Tripe in the Normandy region of France. “Tripes à la mode de Caen” obey a very codified recept, preserved by the brotherhood of “La tripière d’or” that organises a competition every year to elect the world’s best “Tripes à la mode de Caen” maker.
Tripe and Beans — in Jamaica. This is a thick, spicy stew made with Tripe and Broad Beans
Tripe and Drisheen — in Cork, Ireland
Tripe and onion — in Northern England
Tripe taco — Mexican sheep or calf tripe dish with tortillas
Tripoux — French sheep tripe dish
Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for “Trippa alla Savoiarda” recipe )
Trippa alla fiorentina — in Italy (fried with tomatoes and other vegetables)
Trippa alla Romana — in Italy (done with white wine and tomatoes)
Trippa alla Savoiarda — in Piedmont/Italy (stewed with vegetables, white wine, sauce from roasted beef and served covered with grated Parmigiano Reggiano/Grana Padano cheese)
Tsitsarong bulaklak — Filipino crunchy fried tripe (lit. “flower” crackling)
Tuslama (Romanian) / Tuzlama(Turkish) – tripe stew specific to south-eastern Romania, a blend of Romanian and Turkish
Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized
Vampi — Slovenian tripe stew.
Vette darmen Traditional, though now on the verge of being obsolete West-Flemish dish. The tripe is seasoned and fried in a buttered pan.
Ojree — Pakistani curry made out of finely chopped and tenderized goat tripe
Obe ata pelu Shaaki — Nigerian Stew made with large chunk of cow and goat tripe
Pepper soup with tripe — Nigerian Hot peppered liquid soup with bite-sized tripe
牛肚 / 金錢肚 (Mandarin: Niudu/Jinqiandu; Cantonese, Ngautou/Gumtsintou) — Chinese cuisine Tripe with inner lining resembling ancient Chinese coin with square hole give its name: “coin stomach”. The dish is usually served steamed with spring onion and garlic sauce, or just boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.
Tripe soup Shorbet Kawari3; in Jordan. This is a stew made with Tripe and tomato sauce
Mamma mia, Melissa, that falls into the ‘too much info’ category! 🙂
And, at first glance, I read the last one as “sherbert”. That would be taking this too far.
Yvonne, you don’t like lamb?? Sam Kekovich would be mortified lol!!~!!! I’ve never tried tripe, I think that’s because Mum wouldn’t make tripe because Dad wouldn’t eat it, the only things he would never eat were tripe and anything another animal had been thinking with (even if it was crumbed and in a sauce)!!
You mean this Sam Kekovich!
Hahahahah, love him, yep, you gotta eat lamb!!!!!!
I was in the no darn way club until ..a new friend in Bardolino gave us a complimentary serving of the “house special” at her wine bar. When it arrived …mortified. But our Mommas raised us right, so we dug in, thinking ..we will get through this alive. It was fantastic, so Daniela I would try your trippa any day. My step to far is still blood pudding..not changing my mine there!!
Daniela will be proud of you, Yvonne! I have eaten blood pudding/sausage, so at least I’ve been a tiny bit adventurous.
It’s always nice to try local dishes (I have fond memories of a spleen-in-a-bun in Palermo, for instance) but tripe…well, I’m afraid tripe is just a step too far for me. I’ve tried it once or twice in Chinese restaurants, and that’s kind of put me off wanting to try it again.
Good morning, Phil. Hmm, spleen in a bun, perhaps you could approach McDonalds in Venice with the idea?
Y, I’m with you, I don’t have the stomach for it 🙂
Joanne, I think the soup is called Menudo.
Hiya, Rob, with the ever ready pun! (Good one by the way.) Did you know there is a progressive rock band, called Trippa? Nor did I, and I didn’t make that up.
Joanne can have her recipe all to herself, I reckon.
I’m with you, Yvonne. Just the look of it is enough to turn my tummy. Call me unadventurous and I can live with that.
Hi, Unadventurous! I think we have a few in our camp. I think I’d even eat Vegemite before tripe, and that’s saying a lot! 🙂
Yvonne, agree there too, but my list is long, fussy about meat, no kidneys either
Maybe we were supposed to vegetarians, but got switched in the hospital, to carnivore parents, Jan?
Yup, you’ve got it, Andrew! Your better half will love it when you lug a queen size trippa/duvet home with you. What a winner!
And, you lend new meaning to “eating in bed”!
Is Trippa Italian for duvet? It looks as though you could snuggle down under it.
Trippa is superb with tomato sauce and parmesan. Next time you are in Venice I’ll prepare for you, Yvonne, and maybe you’ll taste it and discover that it’s really very very good!!
Now, Daniela, as long as you won’t be insulted if I don’t eat it, or maybe just don’t tell me what it is, until I finish and say “May I have more, please?” 🙂
With you there Yvonne, (it can join the Liver,)
And lamb, Jan!
I don’t eat anything that I don’t like the looks of when it’s raw.
Well, that’s one way of choosing your food, Michelle. And, not a bad way at all, come to think of it.
And I chose clothes sort of the same way…if I don’t like the feel of it I know I’ll never wear it….no matter how cute it is on the model or the hanger. And no, most of them don’t soften with washing….clothes that is.
LOL …I remember my father used to love that. My Mom wouldn’t make it for him so he had to go to grandma’s house if he wanted some….
I don’t blame your mom. Did you ever eat it??
And, it smelled very good, made up into hot sandwiches in Florence. But, still, no thank you.
Looks yuck but actually it makes a great soup especially on cold nasty days
look up Mundo in a mexican cookbook. Its so special it is main served only on Sundays…………….posted from Los Banos (the bathroom)
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