This may be for those regulars on this n/g who are not American. I
simply don't know if Americans eat tripe - but some English people do
and I would dearly like to have some tripe and onions fan to let me
have their favourite recipe for this absolutely delectable dish - well
it is delectable to those who like the stuff I know!

Thanks out there to all those tripe and onions fans.

Cheers


Daisy

"Daisy" > wrote in message
...
> This may be for those regulars on this n/g who are not American. I
> simply don't know if Americans eat tripe - but some English people do
> and I would dearly like to have some tripe and onions fan to let me
> have their favourite recipe for this absolutely delectable dish - well
> it is delectable to those who like the stuff I know!
>
> Thanks out there to all those tripe and onions fans.
>
> Cheers
> Daisy

Daisy,
I'm an American and I love tripe, usually in Mexican Stews or in a Peruvian
Rarebit (kinda like Welsh Rarebit). I waiting with bait like breath for
someone to post your tripe and onions recipe.

DaveR

On Thu, 20 May 2004 07:21:25 -0500, "DaveR" > wrote:

>
>"Daisy" > wrote in message
.. .
>> This may be for those regulars on this n/g who are not American. I
>> simply don't know if Americans eat tripe - but some English people do
>> and I would dearly like to have some tripe and onions fan to let me
>> have their favourite recipe for this absolutely delectable dish - well
>> it is delectable to those who like the stuff I know!
>>
>> Thanks out there to all those tripe and onions fans.
>>
>> Cheers
>> Daisy
>
>Daisy,
>I'm an American and I love tripe, usually in Mexican Stews or in a Peruvian
>Rarebit (kinda like Welsh Rarebit). I waiting with bait like breath for
>someone to post your tripe and onions recipe.
>
>DaveR
>
Well Dave thank you for your post. I didn't want anything really
exotic and I didn't want recipes that people had located but had never
tried themselves. This is how I usually do tripe and onions, and I
simply wondered if anyone had their own version that may enhance this
very traditional English dish:

1 and a half pounds of tripe (700g) cut into 2 inch square pieces
Salt and pepper
Butter, flour and milk(even some cream!) to make a roux (or thick
white sauce)
Finely chopped parsley - 1 heaped tablespoon.
2 medium onions sliced into thin rings

Place the cut up tripe in enough water to cover and bring to the boil.
Strain off the water and replace with the same amount of fresh water.

Add the salt and bring to the boil and simmer covered for about 1 hour
45 mins. Now add the onions.

Cook a further 20-25 minutes. Strain, but keep some of the cooking
liquid.

Make a roux with butter and flour (say about 2 ozs butter and a half
cup of flour. Cook this mixture for a couple of minutes and then
slowly add some of the cooking liquid you have saved - about half a
cup or so mixed with enough milk (and cream) to make a reasonably
thick sauce. Add some pepper and the parsley. Adjust the salt
seasoning if necessary. Add the strained tripe and onions.

This is fabulous with mashed potatoes. The colour combination is
absolutely awful - but the taste divine! (Put a little grated cheese
on top of the mashed potatoes and it gives the entire meal a real
lift.)

I once ate tripe in Madrid in a sort of self-serve cafe place where
hot dishes were under a glass counter in a bain marie. It was very
very cheap! It didn't look like tripe of course and had a Spanish
name that neither my husband nor I could translate so we both ordered
it - and ate every bit of it - even mopping up the sauce with the
bread. My husband normally loathes tripe, and even he said he never
knew it could taste like that!







Daisy

DaveR > wrote:
>I'm an American and I love tripe, usually in Mexican Stews or in a Peruvian
>Rarebit (kinda like Welsh Rarebit). I waiting with bait like breath for
>someone to post your tripe and onions recipe.

I was *this* close to impulse-buying canned Menudo at the
store this evening.

--Blair
"Tonic water, dog treats, Tostitos."

On Thu, 20 May 2004 23:04:07 +1200, Daisy >
wrote:

>This may be for those regulars on this n/g who are not American. I
>simply don't know if Americans eat tripe - but some English people do
>and I would dearly like to have some tripe and onions fan to let me
>have their favourite recipe for this absolutely delectable dish - well
>it is delectable to those who like the stuff I know!
>
I have enjoyed tripe at restaurants and did try cooking it at home
once. I used a recipe called 'tripes a la Nicoise' IIRC. It was tripe
and onion primarily, but I don't remember the details.

My favorite ever tripe was 'tripes a la mode de Caen,' a Normandy
classic, which I had in a restaurant. Unfortunately it takes a very
long time in a special crock. I suppose it might work in a crockpot.
Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .

"Rodney Myrvaagnes" > wrote in message
...
> On Thu, 20 May 2004 23:04:07 +1200, Daisy >
> wrote:
>
> >This may be for those regulars on this n/g who are not American. I
> >simply don't know if Americans eat tripe - but some English people do
> >and I would dearly like to have some tripe and onions fan to let me
> >have their favourite recipe for this absolutely delectable dish - well
> >it is delectable to those who like the stuff I know!
> >
> I have enjoyed tripe at restaurants and did try cooking it at home
> once. I used a recipe called 'tripes a la Nicoise' IIRC. It was tripe
> and onion primarily, but I don't remember the details.
>
> My favorite ever tripe was 'tripes a la mode de Caen,' a Normandy
> classic, which I had in a restaurant. Unfortunately it takes a very
> long time in a special crock. I suppose it might work in a crockpot.
> Rodney Myrvaagnes J36 Gjo/a
>
>

That is quite a dish! IIRC it cooks for 18 hours or so. You do not need a
special crock - it can be done in a standard heavy Dutch oven using a strip
of dough to seal the lid.


--
Peter Aitken

Remove the crap from my email address before using.

Rodney Myrvaagnes wrote:
>
> On Thu, 20 May 2004 23:04:07 +1200, Daisy >
> wrote:
>
> >This may be for those regulars on this n/g who are not American. I
> >simply don't know if Americans eat tripe - but some English people do
> >and I would dearly like to have some tripe and onions fan to let me
> >have their favourite recipe for this absolutely delectable dish - well
> >it is delectable to those who like the stuff I know!
> >
> I have enjoyed tripe at restaurants and did try cooking it at home
> once. I used a recipe called 'tripes a la Nicoise' IIRC. It was tripe
> and onion primarily, but I don't remember the details.
>
> My favorite ever tripe was 'tripes a la mode de Caen,' a Normandy
> classic, which I had in a restaurant. Unfortunately it takes a very
> long time in a special crock. I suppose it might work in a crockpot.
> Rodney Myrvaagnes J36 Gjo/a
>

Here's a simplified version for home cooking.
From: 'La Cuisine Familiale Francaise'
(my translation)

Tripe a la mode de Caen

3 pounds (1500 g) tripe
one calf or cow foot split into two pieces
1 bouquet garni, divided into two
4 carrots, cut into rounds
2 onions with a clove stuck in them and sliced
salt
whole peppercorns


(tripe is normally prepared and ready to cook)
Soak the tripe for six hours in cold water with vinegar added. Blanch
and cool in cold water.
Cut into pieces about the size of the palm of the hand.
Line a heavy pan with a layer of carrots, one onion and the bouquet
garni. Salt and add the pepper tied up in gauze.
Layer some tripe and half the calf foot. Cover with another layer of
carrot, onion and bouquet garni. Layer with the meats again.

Add water to cover. Cover the pan and let simmer for 7 hours. Remove the
tripe and degrease the sauce. Serve in a shallow bowl.

Daisy wrote:
> This may be for those regulars on this n/g who are not American. I
> simply don't know if Americans eat tripe - but some English people do
> and I would dearly like to have some tripe and onions fan to let me
> have their favourite recipe for this absolutely delectable dish - well
> it is delectable to those who like the stuff I know!
>
> Thanks out there to all those tripe and onions fans.
>
> Cheers
>
>
> Daisy



Victor Sack is the organ meats authority at rfc. )

If he sees your request, he will post a wonderful recipe for tripe.
Or, more than one, authentic and tasty.

MS

Daisy wrote:
>
> This may be for those regulars on this n/g who are not American. I
> simply don't know if Americans eat tripe - but some English people do
> and I would dearly like to have some tripe and onions fan to let me
> have their favourite recipe for this absolutely delectable dish - well
> it is delectable to those who like the stuff I know!
>
> Thanks out there to all those tripe and onions fans.
>
> Cheers
>
> Daisy

This is from 'The New _Times_ Cookbook'

Tripe with onions

110 g/4 oz smoked bacon diced
900g/2 lb onions sliced
55g/2 oz plain flour
1.2 litres/2 pints milk
900 g/2 lbs cooked tripe
handful of parsley
1 stick celery chopped
1 sprig thyme
1 small piece lemon zest
1 bay leaf
salt and freshly ground black or white pepper
grated nutmeg to taste
2 tbs chopped parsley


(paraphrased for brevity)

Cook bacon in a heavy pan until the fat runs; add the onions and sweat
them until transparent.
Stir in flour and cook for a minute. Gradually add the milk, bring to a
boil and stir until sauce has thickened.

Cut the tripe into squares and add to the sauce. Tie the herbs and lemon
zest in a bag and add to the tripe. Season to taste with salt, pepper
and nutmeg. Cover and simmer on very low hear for about two hours.
Just before serving sprinkle with the chopped parsley.

Why did I read the subject line and think "oh no, another
Sheldon thread..."

--Blair
"...well, now it is..."