[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 56 KB, 1024x787, tripe.jpg [View same] [iqdb] [saucenao] [google]
12421337 No.12421337 [Reply] [Original]

Tripe is the stomach linings of different animals.It has a spongy, honeycomb, rubbery texture,
--Well, I learned something today- people eat that stuff

>> No.12421340

>>12421337
Yeah it's great you fagit

>> No.12421345

It’s so good. I haven’t had menudo in a while

>> No.12421382

>>12421337
Callos is fucking godlike, reach the spanish recipe somewhere, it HAS to be spicy.

>> No.12421568

Get it in Chinese hotpot, it's fucking great

>> No.12421633
File: 23 KB, 361x420, iuVRO54ACD.jpg [View same] [iqdb] [saucenao] [google]
12421633

Are you guys sure its the tripe itself or how its marinated/cooked?

>> No.12421670
File: 113 KB, 700x500, trippa-alla-fiorentina.jpg [View same] [iqdb] [saucenao] [google]
12421670

>>12421337
Trippa alla fiorentina is godly my dear anon, also super easy
Just simmered in soffritto (sauteed grated carrot+onion+celery) and tomato puree for an hour or two, served with grated parmesan and roasted bread.

t.italian

fuck I'm hungry now

>> No.12421672

>>12421337
its great when prepared by someone who knows how to make them. some foods aren't eaten because of their basic tastes or looks. i like tripe because my gf's father makes an awesome tasting wine tripe stew.

>> No.12421704

>>12421337
Imagine being this soy.

>> No.12421720

>>12421670
Not even sure I can even by it anywhere! What would you say it taste like?

>> No.12421777

>>12421720
Kinda like a bit overcooked pasta but meatier I guess, but it's more about texture than taste. Also each piece can have different chewiness depending on how much rind it has.

But you have to be okay with eating animal offal, many people here don't eat it either cause they're grossed out

>> No.12421974

>>12421670
Based Trippaposter. Now post Lampredotto.

>> No.12422294

Tastes great but I can't handle the texture.

>> No.12422299

When I've had it prepared well, it was really just like eating a chewy bacon

>> No.12422599

>>12421337
Traditional sausage casing is made from intestines

>> No.12422677

>>12421337
à la mode de Caen.

Add Dijon mustard.
Need a lot of Pain de Campagne to sauce all this.

>> No.12422697
File: 186 KB, 1680x1260, maxi_17795.jpg [View same] [iqdb] [saucenao] [google]
12422697

Else go for grilled Andouillettes or creamed ones, Tablier de Sapeur, Pied Paquet...

lots of tripes recipes and products in Cuisine Française and it is awesome, only quiche eaters cannot like this.

>> No.12422712
File: 52 KB, 550x367, in-salsa-verde.jpg [View same] [iqdb] [saucenao] [google]
12422712

>>12421974
I gotchu. When it's slow cooked, it gets the texture of super tender fatty meat, great stuff

>> No.12422724

>>12422712
That settles it. Tomorrow panino al lampredotto for lunch

>> No.12422850

>>12421337
Chinese steamed tripe at dimsum places dipped in hotsauce is tasty

>> No.12422904

>>12421337
As the saying goes: you can eat any part except the oink

>> No.12422983

>>12421633
>what is the purpose of cooking things

>> No.12423006

>>12422697
Posteur de pieds parquets basé

>> No.12423021

>>12422697
yikes