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.

--
LID

"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

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

Active time: 45 min Start to finish: 7 hr

3 lb raw beef honeycomb tripe (not partially cooked)
1/3 cup extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup dry white wine
1 (32-oz) can whole tomatoes in juice, with juice reserved
2 cups cold water
1/4 cup fresh mint, chopped
Salt and pepper, to taste
Garnish: Pecorino Romano and chopped mint

Trim any fat from tripe, then rinse tripe under cold water. Soak tripe
in a large bowl of fresh cold water 1 hour, then rinse again.

Put tripe in an 8-quart pot of cold water and bring to a boil, then
drain and rinse. Bring tripe to a boil again in pot filled with fresh
cold water, then reduce heat and simmer, uncovered, turning tripe
occasionally and adding more hot water to pot if necessary to keep
tripe covered, until very tender, about 4 hours (tripe will have a
pungent aroma while simmering). Drain in a colander and cool
completely.

While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot
over moderate heat until hot but not smoking, then cook onion, carrots,
celery, and garlic, stirring frequently, until softened, about 8
minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour
juice from tomatoes into sauce, then chop tomatoes and add to sauce
with the 2 cups cold water and mint. Simmer sauce, uncovered, 30
minutes.

Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch
strips. Add to sauce and simmer, uncovered, stirring occasionally,
until tripe is a little bit more tender but still slightly chewy, 45
minutes to 1 hour. Season with salt and pepper.

Serve tripe sprinkled with finely grated Pecorino Romano and additional
chopped fresh mint.

Cooks' notes:
=B7 Tripe in sauce can be cooked 2 days ahead and chilled, covered.
Reheat before serving.
=B7 Tripe is delicious served over pasta.

Makes 4 main-course servings.
Gourmet
March 2003
---

Sheldon

"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.

Although I'm English, I'm afraid I have never eaten tripe and onions.
Maybe the following link will help. Good luck - memories are priceless.

http://www.greatbritishkitchen.co.uk...tripeandonions

Dora

"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

"limey" > wrote in message
...
>
> "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.
>
> Although I'm English, I'm afraid I have never eaten tripe and onions.
> Maybe the following link will help. Good luck - memories are priceless.
>
> http://www.greatbritishkitchen.co.uk...tripeandonions
>
> Dora

There's a French dish called, IIRC, Tripe a la Mode de Caen. I do not recall
all the details except these. It's a tripe and onion (and other things
probably) stew with wine. It gets put in a heavy Dutch oven and then the gap
between the lid and bottom of the Dutch oven is sealed with raw dough. It
then is baked very slowly for something like 16 hours. It's the only way I
have ever liked tripe.


--
Peter Aitken

Remove the crap from my email address before using.

Phred wrote:

> 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 never thought I would live to see the day that someone would use the
words "delicious smell of tripe".

"Dave Smith" wrote in message >
> Phred wrote:
>
>> 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 never thought I would live to see the day that someone would use the
> words "delicious smell of tripe".

Chuckle!
Dora
>

"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.

There is a dish from North Yorkshire that uses raw tripe and onions. It is,
as I remember, a pickled dish and tastes better than you would expect. I'm
sorry I can't give you better information, but it has been a long time. It
"may" be a dish from the area around Huddersfield. I did have it for Tea and
accompanied it with lots of strong tea.

Delia Smith has a recipe in her "Complete Cookery Course" for Tripe and
Onions that is savory stew. I have not made it, but it looks delicious! You
might try her online website.

Charlie

Sheldon wrote:
> limey wrote:
>
>>"Phred" wrote in message
>>
>>
>>>G'day world,

[snip]


> TRIPPA ALLA ROMANA

[snip]

> (tripe will have a
> pungent aroma while simmering).

That's an understatement. Let's say it stinks.

>
> Cooks' notes:
> · Tripe in sauce can be cooked 2 days ahead and chilled, covered.
> Reheat before serving.
> · Tripe is delicious served over pasta.

Give me a break....

> Makes 4 main-course servings.
> Gourmet
> March 2003
> ---
>
> Sheldon
>

Check here
http://www.annamariavolpi.com/tripe.html

Ciao,
Anna Maria

www.annamariavolpi.com

I am one of those on this group who actually cooks tripe - and eats it
- as opposed to looking up recipes - which it seems Sheldon among
others is apt to do.

I always buy the best quality tripe: honeycomb. Dont settle for
anything less. It will freeze for up to 3 months in its raw state.

I use about 350 grams of tripe for the following recipe.

Cut the tripe into pieces around 1.5 to 2 inches square. Cover with
lightly salted water and bring to the boil. Remove and drain off the
water and refill with fresh water and salt.

Bring to the boil again and simmer for between 1 and quarter and 1 and
a half hours. After about 1 hour put 1-2 large onions thinly sliced
into the tripe and bring back to the boil and simmer. At the end of
the time drain the tripe and onions and reserve the liquid.

Now put about 2 tablespoons of butter in a saucepan and melt, and add
2 tablespoons flour. Stir till bubbling and then thicken with the
reserved liquid and some milk until reasonably thick. Use your own
judgement here. You might like it thick or thin. You might like more
milk than the reserved liquid. Add 2 tablespoons finely chopped
parsely and salt and pepper to taste.

You can keep this mixture for a day or two in the refrigerator for
reheating, but do not try to freeze.

I make this frequently and always enjoy it. Long slow cooking of
good quality honeycomb tripe is the secret.

Cheers


Daisy

Daisy, you're a gem! That sounds *very* close to the way I suspected
it was done -- and I can almost smell the "tripe and onions" now!

Thanks very much.

And thank you too, to all the others who have contributed -- I'll have
to check out your suggestions, and I'll continue to chuckle at some of
the humour. (Thanks Dave.

In article >,
wrote:
>I am one of those on this group who actually cooks tripe - and eats it
>- as opposed to looking up recipes - which it seems Sheldon among
>others is apt to do.
>
>I always buy the best quality tripe: honeycomb. Dont settle for
>anything less. It will freeze for up to 3 months in its raw state.
>
>I use about 350 grams of tripe for the following recipe.
>
>Cut the tripe into pieces around 1.5 to 2 inches square. Cover with
>lightly salted water and bring to the boil. Remove and drain off the
>water and refill with fresh water and salt.
>
>Bring to the boil again and simmer for between 1 and quarter and 1 and
>a half hours. After about 1 hour put 1-2 large onions thinly sliced
>into the tripe and bring back to the boil and simmer. At the end of
>the time drain the tripe and onions and reserve the liquid.
>
>Now put about 2 tablespoons of butter in a saucepan and melt, and add
>2 tablespoons flour. Stir till bubbling and then thicken with the
>reserved liquid and some milk until reasonably thick. Use your own
>judgement here. You might like it thick or thin. You might like more
>milk than the reserved liquid. Add 2 tablespoons finely chopped
>parsely and salt and pepper to taste.
>
>You can keep this mixture for a day or two in the refrigerator for
>reheating, but do not try to freeze.
>
>I make this frequently and always enjoy it. Long slow cooking of
>good quality honeycomb tripe is the secret.

Cheers, Phred.

--
LID

On Fri, 11 Mar 2005 15:50:49 -0500, in rec.food.cooking, limey wrote:
[SNIP]
>
>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.

which is why Gourmet Magazine chose London as its gourmet capital of the
world, devoting its entire March issue to London dining?

[SNIP]

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

"Doug Weller" > wrote
> which is why Gourmet Magazine chose London as its gourmet capital of the
> world, devoting its entire March issue to London dining?

Bon Appetit has quickly followed Gourmet Magazine, which is *not*
a good thing. It's becoming a quick (read) which means ... nothing but
advertisements and restaurant reviews of places I wouldn't go if I was
living next door. Was fun while it lasted.

nancy