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Tripe

SobaAddict70

By SobaAddict70
in Food Traditions & Culture

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spaghetttti

spaghetttti

Posted
Posted
There's a Campbell's soup that has tripe in it?

Also, you like a Campbell's soup?

Hi Pan,

Is that Campbell's soup with tripe in it, Pepper Pot, or something like that?

Tripe was something I grew up on. My mom used to make soto babat which was lovely comfort food.

Hadn't had tripe in years, until last month at a dinner - coto makassar was served.

Although containing beef brisket, heart, liver, and usus (chitlins if you will), I fished around for the tripe. Absolute heaven.

Yetty CintaS

I am spaghetttti

Mudpuppie

Mudpuppie

Posted
Posted
To me, tripe tastes kinda like old dishwater. And the chewiness of it all sometimes really gets to me.

[...]

I just keep eating it and eating it even though I don't think I really like it that much. I don't know why. It's kind of a compulsion. Sometimes a stringy piece kinda makes me gag, and yet I keep on eating it.

I can't decide if you're an optimist or a masochist....

amanda

Googlista

Rhea_S

Rhea_S

Posted
Posted

Love tripe, but I've never cooked it at home. The tripe I find in the markets around here don't look very clean in comparison to those I've seen in Vancouver stores (pure white and ready to add to any dish).

My favourite pho is also tripe and tendon. I love kare kare and there are very few things that are more soothing to me than filipino-style congee with tripe. I'm also the one who eats all the tripe from a Chinese cold plate.

Rhea_S

Rhea_S

Posted
Posted

My mom calls it "goto" (sp?) which I think just translates to tripe. I've never made it myself, but I know it involves cooking the tripe until tender and adding the cooked tripe to the cooked basic filipino rice porridge (saute garlic and onions then add rice and broth). I'm a little sketchy on whether my mom uses the "broth" from the tripe or if she uses chicken broth. I'll ask next time I talk to her. This is then served with chopped scallions, fried garlic and fish sauce with each diner selecting their fave combination of toppings. My idea of comfort food. This thread is making me miss home even more.

Pan

Pan

Posted
Posted
There's a Campbell's soup that has tripe in it?

Also, you like a Campbell's soup?

Hi Pan,

Is that Campbell's soup with tripe in it, Pepper Pot, or something like that?

I don't have the slightest idea! I was asking dankphishin to tell me!

I believe what you had was Soto Makassar, not coto. I always like soto, but have usually had Soto Ayam (ayam=chicken).

Michael aka "Pan"

 

Mudpuppie

Mudpuppie

Posted
Posted
There's a Campbell's soup that has tripe in it?

Also, you like a Campbell's soup?

Hi Pan,

Is that Campbell's soup with tripe in it, Pepper Pot, or something like that?

I don't have the slightest idea! I was asking dankphishin to tell me!

Yep -- Pepper Pot.

It's only available regionally (mostly PA, I think), but the Campbell's website has advice on how to get ahold of it: http://www.campbellsoup.com/online_shop.asp

amanda

Googlista

  • 10 years later...
alanz

alanz

Posted
Posted

This past weekend, I was talking to my bride about our possibly making tripe for the first time.

Any wonderful recipes? (I saw a Bizarre Foods episode about Morocco that had some that looked tasty)

lesliec

lesliec

Posted
Posted

I have long held the view that, in any given couple, one will like tripe and the other (passionately) not. Personally I'm a fan of the classic English tripe and onions. I grant it looks like white slop with lumps, but I like it. I made Tripes a la mode de Caen some years ago for wifey, who actually ate it and allowed that maybe tripe wasn't so bad after all.

It's occurred to me to wonder about cooking tripe sous vide but I haven't overcome inertia sufficiently to do any research, let alone just try it.

Leslie Craven, aka "lesliec"
Host, eG Forums - lcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory

Anna N

Anna N

Posted
Posted

I have long held the view that, in any given couple, one will like tripe and the other (passionately) not. Personally I'm a fan of the classic English tripe and onions. I grant it looks like white slop with lumps, but I like it. I made Tripes a la mode de Caen some years ago for wifey, who actually ate it and allowed that maybe tripe wasn't so bad after all.

It's occurred to me to wonder about cooking tripe sous vide but I haven't overcome inertia sufficiently to do any research, let alone just try it.

I grew up in England and tripe and onions was a favourite. If I came home from school and smelled tripe and onions it was a good day. Of course I had no real knowledge then of its provenance any more than I knew the provenance of black pudding. It's been years since I've had either. Not sure I have the stomach now (no pun intended).

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I am fond of pepper pot soup but I'll leave it up to someone else to make it,

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gfweb

gfweb

Posted
Posted

I am fond of pepper pot soup but I'll leave it up to someone else to make it,

An old Philadelphia staple. Even Campbell's made it.

David Hensley

David Hensley

Posted
Posted

I thought I liked tripe, I really did. I remember eating this odd soup at this local vietnamese (?) , or maybe cambodian (?) place in Baton Rouge, Louisiana.

I was a college student, and a starving one, at that. I used to always eat this soup, the name of which escapes me, while my laundry was working.

I'd get a load washing, then buy a bowl of beef tendon soup. The tendon looked like tripe to me, but I now realize the difference. I tried to cook some tripe just a few months ago, and its aroma still haunts me, from time to time...

  • Like 1

I'm a lifelong professional chef. If that doesn't explain some of my mental and emotional quirks, maybe you should see a doctor, and have some of yours examined...

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

JoNorvelleWallker. Are you talking about difficulty of preparation or a personal preference not to deal with "naughty bits"?

Both.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liuzhou

liuzhou

Posted
Posted

I never liked UK style tripe and onions. I never liked tripe, period. Until I moved to China.

Now I even go looking to order it in restaurants. Haven't cooked it yet. Here are two recipes which are similar to what my local tripeteria does.

Stir-fried Tripe with Chili Bean Paste

Tripe with Black Beans and Ginger

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

huiray

huiray

Posted
Posted (edited)

Phở is not complete without tripe (also tendon) as part of the bowl of soup. It just simply isn't, to me anyway.

Anna_N, you eat a lot of Vietnamese food. Have you not had a bowl of phở with tripe? Maybe a bowl of "special pho" (usually listed as phở đặc biệt) which would have "everything" in it?

David Hensley, did your dish in Baton Rouge have noodles and pieces of beef in it as well --> meaning it was phở; or was it just tendon? If so could it have been gân bò kho ? (either beef + tendon or just tendon alone)

I like tripe, although I haven't had it as the main ingredient in a dish OTHER than in dim-sum for a while. I grab the steamed tripe dim-sum anytime it is offered when I have dim-sum. :-) Time to whip up some tripe stir-fried w/ ginger & scallions again...or with chili bean paste...

I also head for the cold selections in a good Szechuanese buffet and definitely include the beef tripe (in chili sauce or with scallions/garlic) in my choices; or have the standard cold platter which includes tripe; or have some fuqi feipian...

Edited by huiray (log)
Anna N

Anna N

Posted
Posted

Phở is not complete without tripe (also tendon) as part of the bowl of soup. It just simply isn't, to me anyway.

Anna_N, you eat a lot of Vietnamese food. Have you not had a bowl of phở with tripe? Maybe a bowl of "special pho" (usually listed as phở đặc biệt) which would have "everything" in it?

David Hensley, did your dish in Baton Rouge have noodles and pieces of beef in it as well --> meaning it was phở; or was it just tendon? If so could it have been gân bò kho ? (either beef + tendon or just tendon alone)

I like tripe, although I haven't had it as the main ingredient in a dish OTHER than in dim-sum for a while. I grab the steamed tripe dim-sum anytime it is offered when I have dim-sum. :-) Time to whip up some tripe stir-fried w/ ginger & scallions again...or with chili bean paste...

I also head for the cold selections in a good Szechuanese buffet and definitely include the beef tripe (in chili sauce or with scallions/garlic) in my choices; or have the standard cold platter which includes tripe; or have some fuqi feipian...

Not me! I am a creature of habit....pho with rare and well-done beef is as far as I go. But last week I did see goat tripe in the Asian grocery!

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

  • 1 month later...
SobaAddict70

SobaAddict70

Posted
  • Topic Starter
Posted

I've been thinking about tripe lately. Trippa alla romana sounds great. This continuing spate of wintry weather we've been having is as good an excuse as any to make some.

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