Victor Sack wrote:
> > wrote:
>
>> I see them at Grocery stores. How do Americans cook it? I never see it
>> served at any restaurant.
>
> "Ethnic" tripe dishes, not specifically American ones, I'd say.
> Americans can be of any ethnicity, of course, or can be just interested
> in the dishes. Menudo (spicy Mexican tripe soup) comes to mind at once
> (only the southern Mexican rendition, as it omits the inedible hominy),
> as well as such Italian dishes as trippa alla fiorentina (or alla
> romana, alla genovese etc.), the Ligurian sbira or the Lombardian büsêca
> (variously spelt and traditionally made with three kinds of tripe), the
> French tripes à la mode de Caen or the Lyonais gras double, the Spanish
> callos a la madrileña, the Greek patsás, the Turkish iskembe çorbasi,
> the Bulgarian shkembe chorba, the Polish flaki, the German saure
> Kutteln, the Caribbean/Latin-American mondongo, the Korean gopchang
> jeongol, various and sundry Chinese, Vietnamese, and Filipino tripe
> dishes, too numerous to mention by name. Then there is, of course, the
> venerable English (Lancastrian) tripe and onions.
>
> Here is a very good recipe for the latter, as well as its extension,
> gratin of tripe. The recipes are from the great Fergus Henderson's
> "Nose to Tail Eating".
>
>
What happened to the American Pepper Pot? The Austrian Kudlfleck?