2006-11-06 11:06:25 · 17 answers · asked by chro144 1 in Food & Drink ➔ Ethnic Cuisine
tripe is cow stomach
2006-11-06 11:08:16 · answer #1 · answered by salty_pearl 3 · 2⤊ 0⤋
When you speak of tripe there are 2 important things, first there are two part, the paunch and the reed, both are pre-boiled after cleaning, tripe is like shank or shoulder meat it takes long slow cooking, has no real flavour and is best cooked in the oven and with plenty of spices or tomato, the chinese use curry, and in France there is a dish called "Tripe ala Mode", slow cooked for 12 hours with other meats, veg and wine.
I like it but it is an aquired taste, menudo is great to, it is said to cure a hangover, I used to cook it frequently when I was a chef, if you have a crockpot and want to try it that is best, slow and spicy.
2006-11-06 19:31:42 · answer #2 · answered by The Unknown Chef 7 · 1⤊ 0⤋
It is cow stomach, Menudo is made of honeycomb tripe (has honeycomb shape in the lining). I've heard that is good for curing hangovers, but I do know that it will help get rid of an upset stomach. It doesn't really have a taste, you do need to cook it with a lot of spices. I like menudo with lots of diced onion, cilantro, oregano, and lime juice with a side of hot, home made tortillas. If you ever try it, do not buy the canned menudo, go to a Mexican restaurant and get it there.
2006-11-07 03:00:43 · answer #3 · answered by Zodiac_Child 3 · 0⤊ 0⤋
Tripe a la mode de Caen.Very popular in Normandy.I ate it last year not bad but not great either.Cow stomach.
2006-11-07 07:12:01 · answer #4 · answered by Michael V 4 · 0⤊ 0⤋
Well there are 2 kinds
Bible Tripe: A thin stringy mass that you find in veitnamese soup (pho) and assorted asian dishes
Honey Comb: a sheet that actully looks like a piece of stomach...found in mexican food
Bible is MUCH better but is very hard to find
2006-11-06 23:38:53 · answer #5 · answered by Varg 2 · 0⤊ 0⤋
AHHHHHHH!! TRIPE!! I WISH MY GRANDMOTHER WAS ALIVE !!!
She cooked the best tripe in the world!!! Yes the honeycomb type. And it HAD to be SLOW - COOKED, too, otherwise it was like chewing on an innertube. Many upscale Italian restaurants in large cities (NYC, L.A., CHICAGO) serve it at exorbitant prices (I've seen it for as much as $11.00 for a bowl).
Actually, you don't see it much anymore, but it was a STAPLE in ethnic neighborhoods, especially during the DEPRESSION years (1929-1933).
I was raised on that, Pasta Fasule (Elbow macaroni & white cannelini beans in a loose tomato sauce), and Escarole & Bean Soup ('SCAROLE' - in Italian), Oxtail soup. Who could afford steak back then ? and the HOMEMADE BREAD !!! (Now I'm getting hungry!)
GRANDMA - where are you????
2006-11-07 00:24:04 · answer #6 · answered by Len_NJ 3 · 0⤊ 0⤋
The stomach parts of the bovine. There are 3 major cuts eaten, look different but from the same animal.
They are actual bland, it's usually stewed or braised in liquid to tenderize it. It's protein, so don't knock it !
2006-11-07 06:02:54 · answer #7 · answered by minijumbofly 5 · 0⤊ 0⤋
Cow stomach or sometimes part of the intestinal wall. In Chinese and Korean foods, we serve it spicy with garlic and soy sauce. Also very commonly used in pho (Vietnamese noodle soup). Don't knock it til you try it- it is delicious!
2006-11-06 20:21:44 · answer #8 · answered by bobaa 3 · 0⤊ 0⤋
tripe is stomach tissue, it can be cow or ox etc.
2006-11-06 19:18:20 · answer #9 · answered by joyous believer 3 · 0⤊ 0⤋
Stomach lining.
2006-11-06 20:48:27 · answer #10 · answered by burnyh 1 · 0⤊ 0⤋