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Tripe appreciation thread
Posted on 3/27/13 at 3:46 pm
Posted on 3/27/13 at 3:46 pm
Had a tripe burrito for breakfast this morning. When properly marinated and prepared this is a severely under-appreciated cut of meat.
All the tripe and pickled pigs foot eaters rise up and unite!
All the tripe and pickled pigs foot eaters rise up and unite!
9
Posted on 3/27/13 at 3:49 pm to jeepfreak
Tripe is one thing I don't really care for. Had some in menudo at that taqueria on Siegen, and the chewiness/texture along with the hominy just didn't agree with me.
I did eat the smothered pig tails special at Delpit's Chicken Shack yesterday though
I did eat the smothered pig tails special at Delpit's Chicken Shack yesterday though
Posted on 3/27/13 at 3:51 pm to jeepfreak
My dad made tripe a few times when I was a kid. Smelled awful while it was cooking, but I loved the flavor and texture.
Posted on 3/27/13 at 3:53 pm to jeepfreak
Hold on while I get my dad to create an account...
Posted on 3/27/13 at 3:57 pm to jeepfreak
quote:Yes, I have been that drunk and hungry.
pickled pigs foot eaters
quote:Nope. I'll pass out before I'm that drunk and hungry.
tripe
Posted on 3/27/13 at 3:58 pm to Warchild
quote:My first and final tripe experience.
menudo
Posted on 3/27/13 at 4:03 pm to OTIS2
Marinated, sautéed in onions/garlic, and shredded for a burrito will change you doubters' minds! Vive la tripe!
Posted on 3/27/13 at 4:05 pm to OTIS2
quote:
My first and final tripe experience.
Don Tomas?
Posted on 3/27/13 at 4:05 pm to jeepfreak
...MAYBE...Posted on 3/27/13 at 4:07 pm to jeepfreak
Perhaps... unfortunately I don't know to buy it like that, and I'm surely not going to make it myself.
Posted on 3/27/13 at 4:09 pm to jeepfreak
quote:I'm not sure I'd call it meat. More like organ.
cut of meat.
Posted on 3/27/13 at 4:20 pm to jeepfreak
I like it but preparation is crucial. I grew up on menudo where it was very tender. Most places I've had here do it wrong and it is too chewy.
The pho I've had with tripe was not very good. The tendon is much better in pho.
The pho I've had with tripe was not very good. The tendon is much better in pho.
Posted on 3/27/13 at 4:21 pm to Warchild
quote:
menudo
Posted on 3/27/13 at 4:28 pm to jeepfreak
Posted on 3/27/13 at 4:32 pm to jeepfreak
Love me some stomach lining
Posted on 3/27/13 at 4:57 pm to mworld938
My departed Italian grandma used to do a version in a tomato sauce that was tender and not chewy. It's definitely an acquired taste, but I grew to like it. A Mano in the WH District does a version pretty similar. So does Babbo in NY.
I actually like the chewy pieces in Pho as well, though. But maybe that's just cause it's so trendy and I'm swept up in that and just kidding myself that I really like it.
I actually like the chewy pieces in Pho as well, though. But maybe that's just cause it's so trendy and I'm swept up in that and just kidding myself that I really like it.
Posted on 3/27/13 at 5:08 pm to AlxTgr
I'm not sure the stomach qualifies as an organ. Then again, I regard the heart as a tasty-yet-in-need-of-tenderization muscle.
Bottom line, folks, is that all it takes to turn boot leather into fois gras is the proper treatment. Tripe is an under-appreciated cut of meat. And my breakfast was freakin awesome!
Bottom line, folks, is that all it takes to turn boot leather into fois gras is the proper treatment. Tripe is an under-appreciated cut of meat. And my breakfast was freakin awesome!
Posted on 3/27/13 at 5:13 pm to jeepfreak
quote:
I'm not sure the stomach qualifies as an organ.
What?
Posted on 3/27/13 at 5:17 pm to jeepfreak
Yes please
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