Tripe
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Tripe is a type of edible offal made from the stomach of various domestic animals. Beef tripe is typically made from the first three of a cow's four stomachs, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is also seen, but with much less frequency, owing to its glandular tissue content. Sheep and pork tripe are also produced.
Fresh tripe, which includes bits of the stomach's last content, smells very unappetizing for humans but is a favourite of many dogs and other carnivores. Tripe has to be watered and meticulously cleaned for human consumption. "Green tripe" refers to unwashed tripe, not suitable for human consumption but often used in dog food. Green tripe is not actually green, but dark brown.
Tripe is also a Yorkshire dialect term synonymous with rubbish, in the sense of something of little value, or nonsense.
Recipes
Tripe is eaten in many parts of the world. Famous tripe recipes include:- Andouille -- a poached then smoked cold tripe sausage (France)
- Andouillette -- French grilling sausage made from pork or beef
- Afval -- tripe traditionally prepared by the Voortrekkers in a potjie (cast-iron black pot) South Africa
- Butifarra -- Catalonian sausage
- Callos a la madrileña -- a thick tripe soup, Madrid style (Spain)
- Cau Cau -- a Peruvian type stew using tripe, potatoes and spices.
- Chakna -- a spicy stew of goat tripe and other animal parts from Hyderabad (India)
- Flaczki -- tripe Polish style
- Gras-double Lyonnais -- tripe Lyon style (France)
- Iskembe Corbasi --Turkish tripe soup, garlic, lemon, spices Turkey
- ''Kare-kare -- a Filipino peanut soup
- Menudo -- a Mexican soup
- Mondongo A soup with tripe, vegetables and herbs, typically from Venezuela.
- Nakami-jiru -- Okinawan pork tripe soup
- Pacal or Pacalpörkölt -- a spicy Hungarian meal made of tripe, similar to pörkölt
- Patsás (Greek: πατσάς) -- a Greek hangover fix, similar to the Mexican menudo
- Philadelphia Pepper Pot Soup -- tripe soup with peppercorns (Pennsylvania)
- Phở -- Vietnamese soup
- Ranga Blanca en Caldo A soup with book tripe & potatoes from Bolivia.
- Ranga ColoradaA chili soup with smooth tripe & potatoes from Bolivia.
- Shkembe Chorba -- Bulgarian tripe soup, used for hangover too
- Slátur -- Iceland cooked sheep's stomachs filled with blood, fat, and liver
- ''Tripe and Drisheen -- in Cork, Ireland
- Tripe and onions -- (Britain)
- Tripes à la mode de Caen -- tripe Caen style (France)
- Tripes à la neuchâteloise -- tripe Neuchâtel style (Switzerland)
- Tripoux -- French sheep tripe dish
- Trippa alla Fiorentina -- tripe in a tomato-based sauce, from Florence, Italy
- Trippa alla Genovese -- tripe Genoa style (Italy)
- 牛肚 / 金錢肚 (Mandarin: Niudu/Jinqiandu; Cantonese, Ngautou/Gumtsintou) -- Tripe with inner lining resembling ancient Chinese coin with square hole give its name: "coin stomach". The dish is usually served steamed with spring onion and garlic sauce, or just boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.
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