International Tripe Day.

Did you know that today ( Wednesday 24th October) is International Tripe Day ?

How to Serve Tripe?

Cows have a four chambered stomach, and each stomach is the source of a different form of tripe. Blanket Tripe (also known as smooth, flat, or plain tripe) is from the first stomach and is the least popular among those who love tripe. Honeycomb tripe comes from the second stomach, specifically from the lowest part of the same. It has a tender and meaty flavor and retains its shape during preparation. Its honeycomb texture makes it a great tripe to serve with sauces. The second stomach is also the source of “pocket tripe”. Book tripe comes from the third stomach and reed tripe from the fourth.

Tripe can be served a variety of ways. It can be boiled and then added to a red sauce.  It can be served plain, having been cooked in butter or olive oil.  There are of course more ways to eat and serve tripe, as evidenced by the many cultures that use it more frequently in their dishes than we do.

For those who want to try, here’s a recipe.

  • 1 onion chopped
  • 2 slices smoked bacon chopped
  • 2 beef tomatoes chopped
  • 2 carrots, peeled and finely chopped
  • 1 tbsp chopped parsley
  • 1/2 clove garlic
  • 2 tbsp tomato puree
  • 235ml water
  • 2 lb parboiled tripe cut into finger strips
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp grated Italian cheese
  • 1 tbsp chopped mint leaves

Place onion, bacon, parsley & garlic in frying pan and brown slowly and thoroughly.  Add tomato paste and water and cook 10 minutes.  Add carrots, beef tomatoes & tripe, simmer and cook slowly for 1 hour or until tripe is as tender as you desire.  Add salt and pepper and if the sauce is too thick add a little water.  Remove from pan, sprinkle with cheese and mint and serve.  Serves 6.

Good luck – We don’t vouch for any recipe using tripe!

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