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Newbie
User of semicolons.



Registered: 07/18/04
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Tripe Italiano
#14119501 - 03/14/11 01:43 PM (12 years, 11 months ago) |
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I'm back from another adventure of innard experimentation, this time it's honeycomb tripe (2nd stomach of the cow) done up Italian style.
I boiled the tripe for about 2.5 hours. I should have gone longer but we were hungry and I had work in the morning. Once tender I sliced up into squares and strained. Then I combined it with a pot of diced tomatoes, 1 large chopped white onion, baby bella mushrooms (some sliced, some whole), Italian sausage, and 2 bay leaves. I simmered this mixture for a good hour or so and dove in.
 
It was spongier than I'd anticipated, but it worked great with the rest of the stew. I have a whole pot left, I think I'm going to throw the rest of the sausage into it and reheat it because I didn't put damn near enough in. That's one more gut down in my quest to eat the whole cow.
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koraks
Registered: 06/02/03
Posts: 26,691
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Re: Tripe Italiano [Re: Newbie]
#14119980 - 03/14/11 03:37 PM (12 years, 11 months ago) |
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I'd love to say that it looks delicious, and I trust it actually is, but boy, does that make me feel queasy looking at those bits of stomach drifting in a pot of blood-red sauce I can easily imagine that the spongy texture is delicious to some people, but I think I'll never be one of them. Could be the effects of having turned pescetarian a few months ago though; I find that I increasingly dislike the idea of eating meat. Which is odd, because I used to _love_ meat (although I've never been very much a fan of eating intestines). Nevertheless: interesting quest to eat a whole cow, I do like the idea, sort of. If you're to eat an animal, then it seems to make sense to eat as much of it as possible
Edited by koraks (03/14/11 03:38 PM)
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caphillkid
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Re: Tripe Italiano [Re: koraks]
#14120064 - 03/14/11 03:54 PM (12 years, 11 months ago) |
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Well you've done tongue, tripe, heart, and you say kidneys. I'm guessing you've done liver so that basically leaves sweetbreads and brains. Delicious brains.
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Newbie
User of semicolons.



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I've had liver, didn't care for it but I'd try it again prepared differently. I plan to try the balls (eye and testicle lol) and definitely the brains.
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caphillkid
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Re: Tripe Italiano [Re: Newbie]
#14120110 - 03/14/11 04:03 PM (12 years, 11 months ago) |
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Liver is good sliced and sauteed to medium. It's not something you want to overcook. Brains and to a lesser extent sweetbreads are basically pure fat and can be a little disgusting IMO. Eye and testicle you are on your own there buddy.
Your neighbors must think you are cooking dead bodies in there btw.
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koraks
Registered: 06/02/03
Posts: 26,691
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Quote:
caphillkid said: Your neighbors must think you are cooking dead bodies in there btw. 
Er, he is, isn't he? Dead, butchered bodies that have been drained of blood and carefully divided into chunks. Maybe we should do that to old people as well. Seems nicely efficient, stewing granma. Very much like the Fremen preserving and consuming the water from their dead
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caphillkid
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Re: Tripe Italiano [Re: koraks]
#14120208 - 03/14/11 04:27 PM (12 years, 11 months ago) |
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Soylent Green is made from people!
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geokills
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Re: Tripe Italiano [Re: Newbie]
#14121373 - 03/14/11 07:38 PM (12 years, 11 months ago) |
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Kick ass Newbie, thanks for continuing to share your culinary experiments! I had a big ol' bowl of menudo from the local Mexi-joint two Sundays ago... unfortunately, the stock was way too oily and rather bland. Even with lots of pepper, oregano and a li'l salt, the oiliness of it really put me off. The tripe itself was very tender however, and not half bad! I think I'd really like it if I found it in something like you have shared with us here.
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Prisoner#1
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Re: Tripe Italiano [Re: koraks]
#14124341 - 03/15/11 09:54 AM (12 years, 11 months ago) |
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Quote:
koraks said: I'd love to say that it looks delicious, and I trust it actually is, but boy, does that make me feel queasy looking at those bits of stomach drifting in a pot of blood-red sauce
I dont understand, it just looks like a monster morel
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koraks
Registered: 06/02/03
Posts: 26,691
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You know, I had never thought of it that way. If anyone tries to sell me tripe, I'll make sure to ask if it's of fungal origin.
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Newbie
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Quote:
geokills said: Kick ass Newbie, thanks for continuing to share your culinary experiments!
No problem, I enjoy posting them here. 
Quote:
Prisoner#1 said: I dont understand, it just looks like a monster morel
It does! And it feels like it too! It was very spongy/chewy. It has a very distinct aftertaste as well. It's not bad, but it it's not something I'd exactly crave. I reheated it last night and put the rest of the hot sausage in it, which was a good move. After an hour or two the flavor of the tripe became more desirable.
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caphillkid
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Re: Tripe Italiano [Re: Newbie]
#14124886 - 03/15/11 01:20 PM (12 years, 11 months ago) |
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like a lot of things, you can bread and deep fry it to make it better
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Prisoner#1
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around these parts we batter and deep fry lard, it's like heaven
when you wake up to the bright lights and cute nurses in the ICU
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Mchaggis
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Quote:
Prisoner#1 said: around these parts we batter and deep fry lard, it's like heaven
when you wake up to the bright lights and cute nurses in the ICU
Similar to how the mexicans cook it up around here then. Interesting.
Newbie, if you ever find cow lungs for sale, you can make what I've heard called "Texas Haggis": a reproduction of the great chieftain with beef innards instead of mutton/lamb.
And you've done tongue, yes? Lengua burritos OMGWTFBBQ
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