Our local newspaper mentioned a nearby Italian organization that had
dinners on Sunday afternoon which featured spaghetti sauce made with
tripe. I have made soups with tripe in it before, and figure that for
spaghetti sauce you would just substitute the tripe for the hamburger
after having cooked the tripe for awhile to make it tender. Any
thoughts on this.

Thanks

Tom

On Feb 20, 1:26*pm, " >
wrote:
> Our local newspaper mentioned a nearby Italian organization that had
> dinners on Sunday afternoon which featured spaghetti sauce made with
> tripe. I have made soups with tripe in it before, and figure that for
> spaghetti sauce you would just substitute the tripe for the hamburger
> after having cooked the tripe for awhile to make it tender. Any
> thoughts on this.
>
> Thanks
>
> Tom

Yuck is the thought that comes to my mind!

> wrote:

> Our local newspaper mentioned a nearby Italian organization that had
> dinners on Sunday afternoon which featured spaghetti sauce made with
> tripe. I have made soups with tripe in it before, and figure that for
> spaghetti sauce you would just substitute the tripe for the hamburger
> after having cooked the tripe for awhile to make it tender. Any
> thoughts on this.

I would hate to combine spaghetti with hamburger.

A ragù with tripe to be served with pasta is certainly plausible, but I
am not aware of any such traditional combination. Consider, though,
that a lot of people, including those who write for local and other
newspapers, do not even really know what tripe is and may be meaning
something else. For example, pasta alla pagliata, with the sauce made
with chitterlings, is a well-known Latium dish.

Victor

In article
>,
" > wrote:

> Our local newspaper mentioned a nearby Italian organization that had
> dinners on Sunday afternoon which featured spaghetti sauce made with
> tripe. I have made soups with tripe in it before, and figure that for
> spaghetti sauce you would just substitute the tripe for the hamburger
> after having cooked the tripe for awhile to make it tender. Any
> thoughts on this.
>
> Thanks
>
> Tom

I don't see why it would not work, IF you enjoy tripe.

I have yet to work up the courage to try it, and I'm adventurous with
food. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Feb 20, 5:09 pm, Merryb > wrote:
> On Feb 20, 1:26 pm, " >
> wrote:
>
> > Our local newspaper mentioned a nearby Italian organization that had
> > dinners on Sunday afternoon which featured spaghetti sauce made with
> > tripe. I have made soups with tripe in it before, and figure that for
> > spaghetti sauce you would just substitute the tripe for the hamburger
> > after having cooked the tripe for awhile to make it tender. Any
> > thoughts on this.
>
> > Thanks
>
> > Tom
>
> Yuck is the thought that comes to my mind!

I have thoughts, but no information.

Just finished off a batch of menudo - like most stews it ages well. I
would do that - make menudo or your regular tripe soup, dump a bunch
of tomato into the leftovers. You know how to make soup, you know how
to make sauce, just do both at once.

B

In article
>,
bulka > wrote:

> On Feb 20, 5:09 pm, Merryb > wrote:
> > On Feb 20, 1:26 pm, " >
> > wrote:
> >
> > > Our local newspaper mentioned a nearby Italian organization that had
> > > dinners on Sunday afternoon which featured spaghetti sauce made with
> > > tripe. I have made soups with tripe in it before, and figure that for
> > > spaghetti sauce you would just substitute the tripe for the hamburger
> > > after having cooked the tripe for awhile to make it tender. Any
> > > thoughts on this.
> >
> > > Thanks
> >
> > > Tom
> >
> > Yuck is the thought that comes to my mind!
>
> I have thoughts, but no information.
>
> Just finished off a batch of menudo - like most stews it ages well. I
> would do that - make menudo or your regular tripe soup, dump a bunch
> of tomato into the leftovers. You know how to make soup, you know how
> to make sauce, just do both at once.
>
> B

You make your menudo with trotters or calves feet?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

wrote:
> Our local newspaper mentioned a nearby Italian organization that had
> dinners on Sunday afternoon which featured spaghetti sauce made with
> tripe. I have made soups with tripe in it before, and figure that for
> spaghetti sauce you would just substitute the tripe for the hamburger
> after having cooked the tripe for awhile to make it tender. Any
> thoughts on this.
>
> Thanks
>
> Tom

Tripe Di Calabria is my favorite tripe dish. I never make it because we
have some great mom & pop Italian places in the neighborhood that make
it. I have asked how to make it and this sounds pretty much like was
described to me:

http://www.recipezaar.com/Tripe-Di-Calabria-108834

In article >,
George > wrote:

> wrote:
> > Our local newspaper mentioned a nearby Italian organization that had
> > dinners on Sunday afternoon which featured spaghetti sauce made with
> > tripe. I have made soups with tripe in it before, and figure that for
> > spaghetti sauce you would just substitute the tripe for the hamburger
> > after having cooked the tripe for awhile to make it tender. Any
> > thoughts on this.
> >
> > Thanks
> >
> > Tom
>
> Tripe Di Calabria is my favorite tripe dish. I never make it because we
> have some great mom & pop Italian places in the neighborhood that make
> it. I have asked how to make it and this sounds pretty much like was
> described to me:
>
> http://www.recipezaar.com/Tripe-Di-Calabria-108834

Sounds good!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

I sometimes type faster than I think. Doesn't have to be tomato.
Tripe is interesting, a chewey tooth. I still have no actual new
information in the last four minutes.

I'm thinkin' ginger? Raisins? of course garlic. Some kinda
carribean/african kinda vibe.

Don't hold me to anything, I'm just spinning.

B

On Fri, 20 Feb 2009 18:53:59 -0600, Omelet >
wrote:

>I don't see why it would not work, IF you enjoy tripe.
>
>I have yet to work up the courage to try it, and I'm adventurous with
>food. <g>

I've tried menudo. I liked everything *except* the tripe. I can't
get past the texture, yet I'm all over escargot and "sweetbreads"
whenever they're on the menu.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 20 Feb 2009 17:08:29 -0800 (PST), bulka
> wrote:

>I sometimes type faster than I think. Doesn't have to be tomato.
>Tripe is interesting, a chewey tooth. I still have no actual new
>information in the last four minutes.
>
>I'm thinkin' ginger? Raisins? of course garlic. Some kinda
>carribean/african kinda vibe.
>
>Don't hold me to anything, I'm just spinning.
>
I think tomato sauce is as plausible as anything.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Fri, 20 Feb 2009 18:53:59 -0600, Omelet >
> wrote:
>
> >I don't see why it would not work, IF you enjoy tripe.
> >
> >I have yet to work up the courage to try it, and I'm adventurous with
> >food. <g>
>
> I've tried menudo. I liked everything *except* the tripe. I can't
> get past the texture, yet I'm all over escargot and "sweetbreads"
> whenever they're on the menu.

It should be kinda gummy like well cooked gristle?
I generally like that kind of texture.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Fri, 20 Feb 2009 20:57:06 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Fri, 20 Feb 2009 18:53:59 -0600, Omelet >
>> wrote:
>>
>> >I don't see why it would not work, IF you enjoy tripe.
>> >
>> >I have yet to work up the courage to try it, and I'm adventurous with
>> >food. <g>
>>
>> I've tried menudo. I liked everything *except* the tripe. I can't
>> get past the texture, yet I'm all over escargot and "sweetbreads"
>> whenever they're on the menu.
>
>It should be kinda gummy like well cooked gristle?
>I generally like that kind of texture.

Maybe that's what it could be if I liked it but that's not the texture
I remember. A combo of styrofoam and slime is more like it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

>
> >I have yet to work up the courage to try it, and I'm adventurous with
> >food. <g>
>
> I've tried menudo. I liked everything *except* the tripe. I can't
> get past the texture, yet I'm all over escargot and "sweetbreads"
> whenever they're on the menu.
>

sf -

Menudo without the tripe isn't menudo. Pozole maybe?

Om - If some dead animal's foot presents in my market, or somehow
comes to my kitchen, I'm happy to eat it, but mostly, no. My menudo
is tripe, hominy, tomato then whatever. A recent thread here had me
add garbanzos to this last batch. Eh. Take 'em or leave 'em.

B

In article >,
sf > wrote:

> On Fri, 20 Feb 2009 20:57:06 -0600, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Fri, 20 Feb 2009 18:53:59 -0600, Omelet >
> >> wrote:
> >>
> >> >I don't see why it would not work, IF you enjoy tripe.
> >> >
> >> >I have yet to work up the courage to try it, and I'm adventurous with
> >> >food. <g>
> >>
> >> I've tried menudo. I liked everything *except* the tripe. I can't
> >> get past the texture, yet I'm all over escargot and "sweetbreads"
> >> whenever they're on the menu.
> >
> >It should be kinda gummy like well cooked gristle?
> >I generally like that kind of texture.
>
> Maybe that's what it could be if I liked it but that's not the texture
> I remember. A combo of styrofoam and slime is more like it.

<laughs> Okay, that does not sound appealing!!!

I think I'll stick with calves feet then!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article
>,
bulka > wrote:

> >
> > >I have yet to work up the courage to try it, and I'm adventurous with
> > >food. <g>
> >
> > I've tried menudo. I liked everything *except* the tripe. I can't
> > get past the texture, yet I'm all over escargot and "sweetbreads"
> > whenever they're on the menu.
> >
>
> sf -
>
> Menudo without the tripe isn't menudo. Pozole maybe?
>
> Om - If some dead animal's foot presents in my market, or somehow
> comes to my kitchen, I'm happy to eat it, but mostly, no. My menudo
> is tripe, hominy, tomato then whatever. A recent thread here had me
> add garbanzos to this last batch. Eh. Take 'em or leave 'em.
>
> B

Ok, thanks. but personally, I've hated Hominy all my life!

The local Menudo recipes generally include split pigs feet, or maybe
calves feet.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

bulka > wrote:

> Menudo without the tripe isn't menudo.

In the context, yes. However, there is also Filipino menudo, which is a
different thing and contains no tripe of any kind. Here a recipe I once
posted. It is from
<http://www.seasite.niu.edu/Tagalog/Tagalog_Default_files/Philippine_Culture/pagkaing%20pilipino/lutuingkarne/Menudo.htm>

Victor

M E N U D O
(Pork and Mixed Vegetable Stew)


Ingredients:

2 tbsp Cooking oil
1/2 k Pork, cut into
1/2-inch cubes
3 med Potatoes, cut into 1/2-inch cubes
3 med Carrots, cut into 1/2-inch cubes
1 c Chick peas, cooked
1 c Green peas, cooked
1 med Red bell pepper, cut into cubes
1 med Green bell pepper, cut into cubes
1/2 c Raisins
4 c Tomato sauce
3 med Saba banana, cut into cubes
1 med Onion, cut into cubes
5 cloves Garlic, peeled and chopped
salt and pepper to taste

Directions

1. Saute pork cubes in garlic and onion until almost done.

2. Add in potato and carrot cubes. Bring to a boil.

3. Add in tomato sauce, and bring to a boil.

4. Add in banana cubes, chick peas, green peas, and bell peppers. Bring
to a boil.

5. Add salt and pepper to taste. Add in raisins.