what is the beat way to cook tripe?

Answer 1

Philadelphia Pepper Pot

¼ cup diced onion
¼ cup diced celery
¼ cup bell pepper
4 tabs butter
4 tabs flour
5 cups chicken stock
1 cup pre-cooked and sliced honeycomb tripe
1 ½ cups potato cubes
1 teas ground black pepper
1 teas salt
½ cup heavy cream


Cook vegetables in the butter until done.
Add flour gradually and stir until well mixed.
Add all other ingredients except cream.
Cover and simmer for an hour.
Correct seasoning.
Add cream just before serving.

Answer 2

Menudo (Tripe Soup)


8-10 servings 4¼ hours 10 min prep

2 lbs honeycomb tripe
1 (1 1/2 lb) veal knuckle
6 cups water
3 medium onions, chopped
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seeds
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 (15 ounce) can hominy
dried chile pequins or crushed red pepper flakes
lime wedges


Cut tripe into 1-inch pieces.
Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
Remove veal knuckle from pot.
When cool enough to handle, discard bones, chop meat and return to pot.
Add undrained hominy.
Cover and simmer 20 minutes longer.
Serve with pequin chilies or crushed red pepper to taste.
Garnish with lime wedges.

Answer 3

"Menudo" is the Mexican tripe soup. It's excelent after a night of drinking.

Best to buy cooked tripe from your butcher. You can buy it par boiled. Cut into bite sized pieces and boil in a beef stock until tender. Peper & salt and go for it.

Answer 4

Trippa alla Romana
Ingredients:

3 lb raw beef honeycomb tripe (not partially cooked)
1/3 cup extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup dry white wine
1 (32-oz) can whole tomatoes in juice, with juice reserved
2 cups cold water
1/4 cup fresh mint, chopped
Salt and pepper, to taste
Garnish: Pecorino Romano cheese and chopped mint

Directions:

Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.

Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse.

Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.

While tripe is cooking, heat olive oil in a 6 to 8 quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery and garlic, stirring frequently, until softened, about 8 minutes.

Add salt, pepper and wine and boil, stirring, 1 minute.

Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.

Trim any remaining fat from tripe and cut tripe into 2 by 1/2-inch strips.

Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.

Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint. Serves 4 main-course servings.

Answer 5

I boil mines. Season it up and boil it although it takes long. Also theres this mexican dish that Im sure to spell wrong called "manoodle?"...anywho it's really good like that. Tripe is good with hot sauce and in soups.