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recipe request: grillades a la chique
Posted on 1/27/21 at 5:02 pm
Posted on 1/27/21 at 5:02 pm
Hello. I searched google high and low and I can't seem to find a recipe for it. I remember my grandmother used to make it for breakfast every now and then but I was never interested in eating stomach as a child, although I remember my grand father and my father loved it. It been a while and I have since moved out of state. Everyone has since passed and I loved to try it now but I cant seem to find a recipe or any reference to it. The only reference I can find online is from an entry in a lousiana french dictionary. I know this is an odd first post but I have been watching this board for a while now. Any help would greatly appreciated.
This post was edited on 1/27/21 at 5:14 pm
1
Posted on 1/27/21 at 5:11 pm to Couche_Couche
What's a la chique imply?? Beef grillades are pretty easy to make.
ETA I wouldn't use your real name on here.
ETA I wouldn't use your real name on here.
This post was edited on 1/27/21 at 5:26 pm
Posted on 1/27/21 at 5:13 pm to Trout Bandit
beef stomach, I think its made with either the third or fourth stomach
I removed my name, thank you for the heads up
edit, the chique is pronounced as sheck, it rhymes with deck but instead of a d its an sh. Assuming I remembered correctly.
I removed my name, thank you for the heads up
edit, the chique is pronounced as sheck, it rhymes with deck but instead of a d its an sh. Assuming I remembered correctly.
This post was edited on 1/27/21 at 5:21 pm
Posted on 1/27/21 at 5:20 pm to Couche_Couche
Describe the dish: was it just smothered tripe? I found a reference to a tripe creole online, from an old Tony Chachere’s cookbook.
Posted on 1/27/21 at 5:25 pm to hungryone
It might have just been smothered tripe and maybe we just called it by a different name, although I dont recall any tomatoes being in it. In an case you have helped a lot. Cant believe I hadn't search for smothered tripe... its amazing what getting old does to you
Posted on 1/27/21 at 5:28 pm to Couche_Couche
Make a roux based beef stew with the tripe and add some tomatoes and a little red wine.
Posted on 1/27/21 at 5:34 pm to Trout Bandit
This is probably the route Ill end up taking. Thanks guys you have genuinely made an older( 
) man happy
) man happyPosted on 1/27/21 at 5:50 pm to Couche_Couche
Where exactly in LA was your memere from? I seem to vaguely recall a pig foot and tripe plate lunch at Thib’s in Opelousas.....someone from Opelousas may be familiar with your particular style of tripe.
Posted on 1/27/21 at 5:53 pm to Couche_Couche
Says la chique (Chine) is the stomach of an unweaned calf where milk is digested, so not quite tripe.
Posted on 1/27/21 at 6:01 pm to hungryone
St John
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