lord help me if I didn't just buy a cow's stomach.
Tripe if you want to be delicate about it.
I like the shock value of "cow stomach" personally.
It happened like this; just the other day I was thinking, "cow stomach - interesting. I'd like to try cooking that sometime. Of course, I'll never find it up here. Oh well, probably for the better."
And then BAM! I was drawn like a magnet to the three or four packages of tripe in the meat section.
It's true, saw it from like a mile away.
Damn I was happy. I felt all warm and fuzzy and excited.
SeaBass was stunned and amazed....and grossed out.
Is there a known theory of strange meat/offal attraction?
Now here I sit with my cow stomach (not literally - it's in the fridge. I stopped hugging it some moments after the discovery.) And I'm no longer sure what I'm going to do with my prize.
7 comments:
Mmm, tripe!
It's funny that you like to call it cow stomach - I often like to call veal "baby cow" just to get a rise out of people (as in, them: what are you having for lunch? me: oh, just a baby cow samich!) :)
Just me, but I'd make a brodo and serve it in that with some kale or mustard greens or something.
That's one thing I'd have real problems eating (that and monkeys brain, maybe). Our Silesian neighbour used to boil it in the block of flats where I grew up. It stank the whole place out! Other than that our dog rather enjoyed, but me? Brrrhhhh!!! I'm just going to have to close my eyes until you have finished talking about tripe.
I love it! I LOVE tripe-cow-stomach. I'd be really curious to find out how you prepare it, but here's my version of it. In Panama we call it Mondongo http://wp.me/pFzw3-b6
Depending on what you're looking for, you could make an Asian version or European or Latin American. I've not tried any of the Asian versions,but I do love Cocido Madrileno, which is Madrid's tribute to this piece of... meat? http://www.spain-recipes.com/cocido-recipe.html
oooh....i do love panamanian food! i might have to try that...but also i love the italian brodo suggestion of Porsha's. i might just have to go out and buy more.
I love tripe, though it does need a good scrub with coarse salt and torrential rinsing :D I'd eat it any which way but I do especially like a Turkish soup made with it - Hangover Soup I think they call it, and the south east Asian way which is to simmer it long and slow with lemongrass, galangal, chilies, ginger, garlic, coconut milk and fragrant kaffir lime leaves (makrut). Happy cooking!
Julienne the scraps and have Pho for lunch the next day...Mmmmmm
so? What did you do with it? And don't forget you have a challenge pending. Submit by Friday or I'll hunt you down!
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