Any tripe recipes out there?

Question

I wanna try Tripe i heard its chewy and tasty. Whats a good recipe for Tripe??

Answer 1

try this one..

Fried Beef Tripe

1 lb. beef tripe
4 cups of water
1 clove garlic, sliced
1/2 tsp. coriander
1/2 tsp. salt
Sweet soy sauce
1/4 cup peanut or corn oil

Wash beef tripe well and then cook it in water for about an hour, or until it softens. Cut the tripe into 2-inch squares, and set it aside.

Grind the garlic, coriander and salt into a paste. Mix paste with the tripe squares and let it stand for approximately 30 minutes.

Heat the oil in wok or frying pan, and stir fry the tripe over medium heat for about 10 minutes, or until it is brown and somewhat crisp. Pour a little bit of sweet soy sauce.

Best served hot or at room temperature with other dishes.

Merry welcomes you to visit her hot and smoky kitchen at Merry's Kitchen of Indonesian Cuisine for more of her favorite recipes!

Preparation Time: Serves: 4

Answer 2

Ingredients


1 ½ ks (3 lbs)tripe
1 bottle dry white wine
2 carrots
2 green peppers
1 large onion
3 sticks celery
1 teas peppercorns
1 teas salt3 cups strong chicken stock
4 ½ tabs cornflour
3 cups prepared biscuit (dumpling) dough


Method


Rinse the tripe and cut into 7cm squares
Marinade for 24 hours in a glass or enamel vessel with the wine, pepper and salt and the vegetables prepared and cut into slivers
Pour into a large casserole, cover and bake in an oven preheated to 250 deg F(slow) for 2 ½ hours.
.Meanwhile , mix the cornflour into some of the cold stock.
Heat the remainder and thicken with the cornflour.
Add to the casserole and continue cooking a further 2 hours
.Increase the oven heat to hot (400 deg F).
Make the dough into about 12 balls and place on top of the tripe in a single layer.
Cover and cook for 10 mins.
Uncover and allow the dumplings to brown a little.
Turn carefully to allow them to brown on the other

Answer 3

EASY TRIPE (This almost does taste like chicken!)
1 can Armour Tripe
Flour, salt & pepper
Cooking oil
The tripe in the can is in kind of a gravy. The pieces are funny shapes, flat, and covered with the gravy. Remove gravy from the tripe. Cut each piece into playing card size.
Dust pieces lightly with seasoned flour.
Heat oil to med-high in the skillet, put the tripe in. Do not crown in the skillet. Brown on one side, turn, brown the other side.
I fixed this for my daughter when she was only 6 and she has loved it ever since. It tastes like tender thin pieces of chicken breast that has been marinated in Italian dressing.

Answer 4

Tripe with Vegetables from Caen
INGREDIENTS:
6 lbs. tripe, cut into 2-inch squares
1 calf's foot, boned and cut into pieces
2 lbs. marrow bone
1 cup apple brandy
2 cups dry white wine
4 cups beef broth
2 cups carrots, diced
2 cups onions, chopped
3 garlic cloves, pressed or minced
10 shallotts minced
1/2 cup celery leaves
1/4 cup parsley, finely chopped
salt and pepper to taste
PREPARATION:
Preheat oven to 300°

1. Mix all of the ingredients together.

2. Place in a marmite, deep casserole or Dutch oven with a tight fitting lid. Then wrap the casserole completely in foil.

3. Cook for 12 hours. Remove bones before serving. This recipe serves 12-14 people

Answer 5

2 1/2 lb (1.1 kg) honeycomb tripe 1 pig's trotter, chopped into 6-8 pieces 2 3/4 cups (21 fl oz) 600 ml dry white wine 1/2 pt (280 ml) water 1 onion, peeled and sliced 2 tbsp olive_ oil 2 cloves 1/4 tsp ground allspice 1 tsp ground coriander seeds 4 cloves of garlic, peeled and sliced 3 or 4 pieces of sun-dried tomato, cut into strips) or 3 fresh ripe tomatoes, peeled, seeded and quartered salt and pepper to serve: 2 tbsp finely chopped parsley grated zest of a lemon method 1. Rinse the tripe, dry it well and cut it into squares. 2. put the pig's trotter in a small saucepan with the wine and water, bring to the boil and simmer gently for 3-4 hours. 3. When you drain the pig's trotter, keep the stock. 4. Then prepare the rest of the dish. In a heavy-based pan, fry the onion in the olive oil until golden brown, add the spices and fry them for 3-4 minutes. 5. Add the tripe and garlic to the pan and turn up the heat to evaporate all the moisture from the tripe. 6. Add the tomatoes, the pig's trotter and about 1/2 pt (280 ml) of the stock. Cover and simmer gently for 30-40 minutes, adding more liquid as necessary. 7. Transfer the tripe and pig's trotter to a serving dish. Reduce the liquid to a rich gravy. Season to taste and pour over the tripe. Sprinkle with the parsley and lemon zest.

Answer 6

This is a favourite of mine. I've used the same recipe for years, and it's simple to do:

1 kg/2lbs of tripe cut into small pieces
2.25 litres/4 pints white stock
2 onions minced
2 potatoes chopped
25g/1oz butter
25g/1oz flour
300ml/1.5 pint of milk
chopped parsley salt and pepper.

Put the tripe into a saucepan with the stock, onions and potatoes. bring to the boil, then simmer for 1 hour.

Blend the butter and flour to a paste and add to the pan in small amounts, stirring. Simmer until thickened. Add the milk, parsley, salt and pepper, and heat through.



this is more of a tripe soup, if you dont want it to be too watery put in less water..

Answer 7

Shaved Marinated Tripe Salad with New Potatoes and Parsley

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:

Rinse tripe very thoroughly with cold water until water runs clean and there is no detectable grit.
Combine all ingredients for tripe cooking liquid in a large, non-reactive stockpot.
Add the tripe and bring to a boil, turn down to a simmer, cook for 3 hours until tripe is very tender.
Let the tripe cool in the cooking liquid overnight. Remove from the cooking liquid and rinse under water.
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:

Mince garlic and place in a small mixing bowl with salt, chilli flakes and zest
Add lime juice and vinegar and let marinate for 5 minutes
Whisk in extra virgin olive oil and season to taste
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).
With remaining vinaigrette, dress potatoes.
Toss potatoes with marinated tripe.
Serve with a generous pinch of rough chopped Italian parsley and a drizzle of extra-virgin olive oil.

Answer 8

I don't like this but the Mexicans love it



menudo

A large saucepan (see note below)
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano

Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve (see note below).

This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas.

Answer 9

Look up Philadelphia Pepper Pot...It's a soup made with tripe, potatoes, onion, noodles, beef broth and thyme seasoning. Delicious.

Answer 10

This is an entire website dedicated to Tripe, with tons of recipes....

http://www.tripesite.com/index.html