all about tripe

This is a site I have been comtemplating for the last 6 months after reading that
there has been a dramatic decrease in the number of offal recipes published in cooking
magazines since the 1960's.
Offal- 1. The waste meat of a butchered animal; 2. refuse or garbage
Tripe- 1. Lining of the stomach of the ox or other ruminant, used for food;
2. slang something worthless

Saturday, September 23, 2000

Homestlye Thai and Indonesian Cooking
By:	Sri Owen
Publisher:	The Crossing Press		© 1988
Indonesian Fried Tripe
Goreng Babat
Serves:	4-6.
Tripe is popular all over Indonesia- and not just because it is cheap. Even if you think you don't like tripe, give this dish a try.
2	tablespoons	tamarind water
1	teaspoon	salt
1/2	teaspoon	cayenne
2	cloves	garlic,	crushed
1	teaspoon	ground coriander
1	pound	cooked and cleaned tripe,	cut into 3/4 inch strips
1/2	cup	vegetable oil
8	shallots,	thinly sliced
4	green or red chiles,	seeded and thinly sliced
2	tablespoons	dark soy sauce,	preferably Indonesian kecap manis
pinches	of salt
To make the marinade, mix together the tamarind water, salt, cayenne, garlic, and coriander, in a bowl. Add the tripe and marinade it for 2 hours or overnight in the refrigerator. Drain the tripe and discard the marinade. Heat the oil in a wok or frying pan and fry the tripe in batches, for 4-6 minutes each time. Take out with a slotted spoon and drain on paper towels. When all the tripe has been fried, discard all but 1 tablespoon of the oil. To make the sauce, in the same wok or frying pan fry the shallots and chiles stirring constantly, for 3 minutes. Add the soy sauce. If you are using Indonesian kecap manis, which is rather sweet, add 1-2 large pinches of salt. Stir, and add the fried tripe. Stir, and turn the tripe for 1-2 minutes. Serve at once with boiled rice and cooked vegetables.

posted by Karla Baumhover Pengsagun 9/23/2000 6:06:40 AM

Saturday, August 26, 2000

This low fat recipe is taken from
Cutco Cookbook, World's Finest Cutlery, Volume one;
by Margaret Mitchell, Director, Home Economics
© 1961 Cutco Division
from the "Variety Meat Recipes" section

Tripe
1 lb. fresh honeycomb tripe
Water to cover
1/2 teaspoon salt
1 egg, beaten
2 tablespoons water
Dry bread crumbs
4 tablespoons fat

1. Wash tripe; place in Dutch Oven or sauce pot; cover with water; add salt.
2. Cover; simmer over low heat 1 hour.
3. Drain; cut into serving pieces.
4. Combine egg, water.
5. Dip tripe into egg mixture, then crumbs.
6. Saute in melted fat until nicely browned on both sides.
7. Four servings.

posted by Karla Baumhover Pengsagun 8/26/2000 6:23:23 PM

Tripe (via Blogger) Description: This project was created by Blogger to hold the Tripe blog.
posted by Karla Baumhover Pengsagun 8/26/2000 7:17:52 PM

Here is a good old Southern receipt taken from
"A PINCH OF SOUL, Fast and Fancy Soul Cookery for Today's Hostess",
by Pearl Bowser and Joan Eckstein;
© Avon Books 1970.

Joyce's Tripe and Onions
2 lbs tripe
3 onions, chopped
1/2 lb. mushrooms, sliced
1 green pepper, diced(opt.)
1 can tomato sauce
Salt and pepper to taste
Pinch of cayenne
!/4 bay leaf
1/4 tsp. garlic powder
Clean and soak tripe overnight. Place in boiling water, cover, and cook 10 minutes.
( Because tripe will shrink, it's better to boil it first.) Remove tripe, drain and slice into thin small pieces.
In large skillet, saute vegetables, add tripe and seasonings and tomato sauce. Cover and cook 3-4 hours.
Serve over rice. Serves 4.

posted by Karla Baumhover Pengsagun 8/26/2000 7:24:14 PM

Sunday, August 6, 2000

This is a recipe I found in a junkstore cookbook, Mexican Cook Book, Sunset Books © 1969

Menudo(meh-noo-doh)Tripe and Hominy Soup

Menuedo is a soup of tripe and corn in some form, usually nixtamal made from dried corn. Canned hominy makes a good substitute.
The soup traditionally is served on Christmas or New Year's eve-or any other evening when over-celebration might cause that morning-after feeling. Some Mexican men out on the town stop at all-night cafes for a Menudo nightcap, because a bowlful is said to be good preventative medicine for hangovers.

Midnight Christmas Eve Supper menu includes this dish(see Menu to follow).

5 lbs. tripe

1 large veal knuckle

4 cloves garlic

1 Tblsp. salt

2 cups of chopped onions

1 tsp. of minced cilantro(also called fresh coriander or Chinese parsley), optional

1 Tblsp. chile powder(or to taste) or 1 can(4oz.) California green chiles, seeded and chopped

1 gallon water

1 large can(1 lb. 13 oz.) whole hominy

2 Tblsp. lemon juice

2 cups chopped green onions

1 1/2 cups chopped cilantro or fresh mint (or 1 cup dry mint leaves)

Cut tripe in oblong pieces or slivers. Put in a large ot along with the veal, garlic, salt and bulb onion, cilantro, chile powder and water. Cover and simmer for about 6 hours, or until tripe is tender, adding more water if necessary.
Add hominy and heat; then add lemon juice and serve with chopped green onions and cilantro or mint. Serves 6 to 8.

Midnight Christmas Eve Supper

For 6 to 8 people

This menu is a colorful choice for the adventuresome cook who wants to offer a festive meal that is Mexican throughout.

Hot Cheese-Tortilla Appetizers
Christmas Eve Salad
Tripe and Hominy Soup
Hot, Soft Corn of Flour Tortillas
Pumpkin-Raisin Dessert Turnovers
Hot Chocolate

The appetizers may be served with your choice of drinks throughout an evenings celebration.
Other menu items comprise an amply filling midnight supper.
The salad is traditionally served on Christmas eve and the soup is a traditional late-night snack at any time.
The turnovers, with filling much like that of American holiday pies, can be made ahead and reheated if you like.