What did you eat last night for dinner?

mordecai · Jul 8, 2011

Originally Posted by iammatt

Honestly, this is your best looking plate to date.

Had similar thoughts...mm, how was the consistency?

mgm9128 · Jul 8, 2011

Originally Posted by iammatt

Honestly, this is your best looking plate to date.
Thanks. I think it was one of the tastiest, too.

Originally Posted by mordecai

Had similar thoughts...mm, how was the consistency?
Very nice. I'd relate the texture to that of the clams in a clam chowder. I'm not sure how the consistency of tripe should be exactly, as this was my first time, but it had a pleasant chew to it, while still being tender.

foodguy · Jul 8, 2011

Originally Posted by iammatt

Honestly, this is your best looking plate to date.

I know what you mean, but i wouldn't go that far. It definitely does look like a nice plate of tripe.

foodguy · Jul 8, 2011

Originally Posted by mgm9128

T
Very nice. I'd relate the texture to that of the clams in a clam chowder. I'm not sure how tripe should taste exactly, as this was my first time, but it had a pleasant chew to it, while still being tender.

i'm always amazed when people cook things they've never tasted before. i guess we all have at one point or another. great tripe shouldn't be actually chewy, it takes a really silky texture when it's cooked long enough. still, looks good!

b1os · Jul 8, 2011

Looks good for tripes. I think I will have to try it out sometimes.

mgm9128 · Jul 8, 2011

Originally Posted by foodguy

i'm always amazed when people cook things they've never tasted before. i guess we all have at one point or another. great tripe shouldn't be actually chewy, it takes a really silky texture when it's cooked long enough. still, looks good!

Yeah. Next time I'd probably boil it for a bit longer. I kept it in the pot for about 2 hours before taking it out to cut it up. It's all a learning experience, I suppose.

itsstillmatt · Jul 8, 2011

Originally Posted by mgm9128

Yeah. Next time I'd probably boil it for a bit longer. I kept it in the pot for about 2 hours before taking it out to cut it up. It's all a learning experience, I suppose.
Try about six hours next time.

foodguy · Jul 8, 2011

there's lots of weird superstitions about tripe, too. one italian chef i know swears that putting wine corks in the pot with the tripe makes it more tender. weirdly, i tried it side by side and it kind of did. don't know if that's the power of suggestion or if it was real. one of my old favorite bistros (sadly departed) used to serve tripe that was braised in sheets, then breaded and fried. tablier du sapeur. amazing. come to think of it, my favorite taco stand does a tripe taco ... braised tripe crisped on the griddle, on a fresh corn tortilla. that's great, too.

foodguy · Jul 8, 2011

Originally Posted by iammatt

Try about six hours next time.

i'm not sure about 6, but definitely at least 3.

b1os · Jul 8, 2011

Well yeah, the cork thing. Wasn't there the rumour that it helps to make calamari or squid faster tender, too?

itsstillmatt · Jul 8, 2011

Originally Posted by foodguy

i'm not sure about 6, but definitely at least 3.
I have to admit, I detest the taste of tripe. It tastes dirty to me in an unpleasant way. One restaurant here, Perbacco, makes a relatively good alla Romana, but I still don't like it. I got 6 hours from your boy TK, I think. If not, from somebody who was quoting him. It's a lot easier to cook in Europe, because you can buy them pre-boiled at the butcher shop, which means your kitchen doesn't need to smell like poop for an entire day.

b1os · Jul 8, 2011

Marcella Hazan says 2.5 hours are fine. She doesn't write anything about preboiled tripe though. (Edit: might be because even though she is Italian it was published in the US first.. whatever, I think boiling it by yourself improves the quality - you know where/in what and for how long it was cooked -, won't it?!)

erictheobscure · Jul 8, 2011

Originally Posted by foodguy

come to think of it, my favorite taco stand does a tripe taco ... braised tripe crisped on the griddle, on a fresh corn tortilla. that's great, too.

Funny, I just had a tripe taco (from a legitimately good taqueria in Charlottesville, Virginia, of all places). Really, really salty; would've been tasty otherwise. But it certainly wasn't crisped on the griddle.

Rambo · Jul 8, 2011

Originally Posted by iammatt

I have to admit, I detest the taste of tripe.
I'm in this camp but I suspect its more from never having it prepared "properly". I was at one of those Argentinian grills and they had tripe on the grill along with sweetbreads. Both tasted like vomit.

mordecai · Jul 8, 2011

Originally Posted by Rambo

sweetbreads... tasted like vomit.

They did it wrong

What did you eat last night for dinner?

Immoderator

Distinguished Member

Distinguished Member

Distinguished Member

Distinguished Member

Distinguished Member

The Liberator

Distinguished Member

Distinguished Member

Distinguished Member

The Liberator

Distinguished Member

Distinguished Member

Timed Out

Immoderator

FEATURED PRODUCTS

Similar threads

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: