"Sheldon" wrote in message
limey wrote:
> "Phred" wrote in message
>
> > G'day world,
>
> > Called on a mate the other evening just as he was finishing his tea
> > (archaic form: breakfast, dinner, tea; modern equivalent:
breakfast,
> > lunch, dinner) and there was a *very* delicious smell of tripe and
> > onions in the house. Reminded me of when I was a kid many years
ago
> > and my mother occasionally served up tripe and onions.
> >
> > I've tried making the same a few times over the decades, but it
never
> > seems to come out quite the same -- and preparing/cooking tripe can
be
> > rather unappealing too.
> >
> > So, any tips on the process would be very much appreciated. ISTM
that
> > basically it's just a matter of boiling the diced tripe with onions
> > and serving with white sauce; but I'm clearly missing the key
> > ingredient and/or process in preparing and cooking the stuff.
> >
> > Would experienced offal eaters care to share their secrets please?
> >
> > Cheers, Phred.
>
> Phred, posting on the newsgroup uk.food+drink.misc will probably get
you a
> lot of responses.
>
> Dora

What makes people think such tripe... THIS is the BEST Newsgroup for
learning about all things culinary... and in fact the UK is the worst
place to go for anything foodie.


TRIPPA ALLA ROMANA

(snipped)

Phred is looking for something he remembers, so UK recipes will probably
give him what he's looking for, not Italian ones.

Food in the UK has changed a great deal since WWII, as a result of all the
travel done by the British and by the influx of people of other cultures.

Dora