Guest guest Posted September 2, 2006 Report Share Posted September 2, 2006 STOP, STOP!! You guys are killing me here! All this talk about ‘innards”, and calf’s feet, and other disgustingly imaginable types of foods is driving me to drink!! Now who wants to have a nice shot of “Southern Comfort” with me? Think I’ll have it for breakfast, with my eggs, and I’ll even light my candles for Akiba’s sake! Guess I just could delete these messages, eh? Lol….. Smiles, Jackie p/s I don’t drink, so see what you guys did to me? ROTFLMHO………….. From: MSersLife [mailto:MSersLife ] On Behalf Of Sharon Marsden Sent: Saturday, September 02, 2006 7:06 AM To: MSersLife Subject: What is Tripe? Around here they sell several different kinds of trip. I buy Honeycomb Tripe for my Menudo but I also see Tripas De Leche in the store (milk tripe?). Here's more information than any of you ever wanted about Tripe! from http://www.istrianet.org/istria/gastronomy/misc/tripe.htm Tripe is the name given to the muscular lining of stomachs of various animals (sheep, pig, bovine), but most recipes that call for it intend for you to use beef tripe. One source states that cows have four stomachs, with the first three yielding merchantable tripe: 1. Blanket tripe = plain tripe = flat tripe= smooth tripe comes from the first stomach, honeycomb tripe 2. Pocket tripe from the second] 3. Book tripe = bible tripe = leaf tripe from the third. Another source says there are two stomachs and classifies them a bit differently: 1. the fat part of the first belly (called gras double in France) and three different sections of the honeycomb (the second stomach of the cow) - 2. light 3. dark 4. the partial honeycomb of the 2nd belly's extreme end. While all these kinds of tripe can be used interchangeably in recipes, the best tripe is " honeycomb tripe " , so named because the inner side has a pattern similiar to a honeycomb. It's the most tender and subtly flavored. Pocket tripe is cut from the end of the second stomach chamber and it got this name because it is shaped like a pocket with the inside also being honeycombed. The least desirable plain or smooth tripe (with a smooth texture on both sides) comes from the first stomach. One thing is sure, this delectable, gelatinous, and blonde membrane - celebrated by Homer and by Rabelais - is tough to digest. If purchased completely fresh and unprocessed, it's ideal cooking time is some 12 hours. And it should never be eaten by the dyspeptic or goutish. How indigestible is it? According to Rabelias, so indigestible that Gargamelle gave birth to Gargantua after eating a huge dish of godebillios (the fat tripes of oxen fattened on rich guimo-meadows). How delectable? According to Homer, it was prepared in honor of Achilles, son of Thetis and Peleus, petulant hero of the Trojan war, killer of who ultimately fell at the hand of Paris. And it is reputed to be the cause of the quarrel in the 11th century between the Conquerer (in French history, the Bastard; in English, King of England, Duke of Normandy) and the enormously fat and sensuous I, King of France. 's jest over tripe supposedly provoked a promise by " that he would come and be churched at Notre Dame de Paris with 10,000 lances instead of candles. " Then again, it was shkemhe chorba, tripe soup, that fueled the disciplined Christian Jannissaries of the Ottoman Empire on to their storied exploits--making and unmaking sultans to the tune of their military " Turkish music. " In any event, it is true that, today, tripe is best known as a superb French Norman dish from tripe that is not pre-cooked. Tripes a la mode de Caen (tripe braised with carrots, onions and cider) are cooked in a deep earthenware casserole utilizing all 4 kinds of tripe plus a split calf's foot, onions, suet, and Calvados sealed and cooked for 12 hours. In Spanish-speaking countries, menudo (tripe stew or soup) is a well-known favorite. The tripe found in most markets today is the lining of beef stomach which is available " fresh " in most supermarkets but is actually partially cooked by the packer. Choose tripe with a pale off-white color and store for up to a day in the refrigerator. Tripe is also available pickled and canned. Istrian taste for tripe is rather simple. Before the advent of jet planes and produce imported from countries in different climes, during winter months Istrians cooked tripe " in bianco " . In the summer, fresh tomatoes were included in some recipes. Below is an example of the latter which originates from Rijeka (Fiume), one of the three port cities that delineate the " Istrian triangle " . Sharon (MSersLife Group Owner/Creator) It's not easy taking my problems one at a time when they refuse to get in line. ~Ashleigh Brilliant just bragging Ok all y'all for dinner tonight I made a vidalia onion, potato and farm fresh egg frittata with garlic bread. And I'm going upstairs now with mine to eat and relax. Hasta manana Love y'all Peace and Blessings ~*~ Akiba ~*~ Pragmatic Visionary & Eternal Optimist! http://yodamamma. blogspot. com/ http://www.solay- twinflams. com size=1 width= " 100% " align=center> Get your own web address for just $1.99/1st yr. We'll help. Yahoo! Small Business. No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.405 / Virus Database: 268.11.7/432 - Release Date: 8/29/2006 How low will we go? Check out Yahoo! Messengers low PC-to-Phone call rates. Yahoo! Messenger with Voice. Make PC-to-Phon e Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2006 Report Share Posted September 2, 2006 Pass the bottle mama!!! Peace and Blessings ~*~ Akiba ~*~ Pragmatic Visionary & Eternal Optimist! http://yodamamma.blogspot.com/ http://www.solay-twinflames.com -- RE: What is Tripe? STOP, STOP!! You guys are killing me here! All this talk about ‘innards”, and calf’s feet, and other disgustingly imaginable types of foods is driving me to drink!! Now who wants to have a nice shot of “Southern Comfort” with me? Think I’ll have it for breakfast, with my eggs, and I’ll even light my candles for Akiba’s sake! Guess I just could delete these messages, eh? Lol….. Smiles, Jackie p/s I don’t drink, so see what you guys did to me? ROTFLMHO………….. From: MSersLife [mailto:MSersLife ] On Behalf Of Sharon MarsdenSent: Saturday, September 02, 2006 7:06 AMTo: MSersLife Subject: What is Tripe? Around here they sell several different kinds of trip. I buy Honeycomb Tripe for my Menudo but I also see Tripas De Leche in the store (milk tripe?). Here's more information than any of you ever wanted about Tripe! from http://www.istrianet.org/istria/gastronomy/misc/tripe.htm Tripe is the name given to the muscular lining of stomachs of various animals (sheep, pig, bovine), but most recipes that call for it intend for you to use beef tripe. One source states that cows have four stomachs, with the first three yielding merchantable tripe: 1. Blanket tripe = plain tripe = flat tripe= smooth tripe comes from the first stomach, honeycomb tripe 2. Pocket tripe from the second] 3. Book tripe = bible tripe = leaf tripe from the third. Another source says there are two stomachs and classifies them a bit differently: 1. the fat part of the first belly (called gras double in France) and three different sections of the honeycomb (the second stomach of the cow) - 2. light 3. dark 4. the partial honeycomb of the 2nd belly's extreme end. While all these kinds of tripe can be used interchangeably in recipes, the best tripe is "honeycomb tripe", so named because the inner side has a pattern similiar to a honeycomb. It's the most tender and subtly flavored. Pocket tripe is cut from the end of the second stomach chamber and it got this name because it is shaped like a pocket with the inside also being honeycombed. The least desirable plain or smooth tripe (with a smooth texture on both sides) comes from the first stomach. One thing is sure, this delectable, gelatinous, and blonde membrane - celebrated by Homer and by Rabelais - is tough to digest. If purchased completely fresh and unprocessed, it's ideal cooking time is some 12 hours. And it should never be eaten by the dyspeptic or goutish. How indigestible is it? According to Rabelias, so indigestible that Gargamelle gave birth to Gargantua after eating a huge dish of godebillios (the fat tripes of oxen fattened on rich guimo-meadows). How delectable? According to Homer, it was prepared in honor of Achilles, son of Thetis and Peleus, petulant hero of the Trojan war, killer of who ultimately fell at the hand of Paris. And it is reputed to be the cause of the quarrel in the 11th century between the Conquerer (in French history, the Bastard; in English, King of England, Duke of Normandy) and the enormously fat and sensuous I, King of France. 's jest over tripe supposedly provoked a promise by "that he would come and be churched at Notre Dame de Paris with 10,000 lances instead of candles." Then again, it was shkemhe chorba, tripe soup, that fueled the disciplined Christian Jannissaries of the Ottoman Empire on to their storied exploits--making and unmaking sultans to the tune of their military "Turkish music." In any event, it is true that, today, tripe is best known as a superb French Norman dish from tripe that is not pre-cooked. Tripes a la mode de Caen (tripe braised with carrots, onions and cider) are cooked in a deep earthenware casserole utilizing all 4 kinds of tripe plus a split calf's foot, onions, suet, and Calvados sealed and cooked for 12 hours. In Spanish-speaking countries, menudo (tripe stew or soup) is a well-known favorite. The tripe found in most markets today is the lining of beef stomach which is available "fresh" in most supermarkets but is actually partially cooked by the packer. Choose tripe with a pale off-white color and store for up to a day in the refrigerator. Tripe is also available pickled and canned. Istrian taste for tripe is rather simple. Before the advent of jet planes and produce imported from countries in different climes, during winter months Istrians cooked tripe "in bianco". In the summer, fresh tomatoes were included in some recipes. Below is an example of the latter which originates from Rijeka (Fiume), one of the three port cities that delineate the "Istrian triangle". Sharon (MSersLife Group Owner/Creator) It's not easy taking my problems one at a time when they refuse to get in line. ~Ashleigh Brilliant just bragging Ok all y'all for dinner tonight I made a vidalia onion, potato and farm fresh egg frittata with garlic bread. And I'm going upstairs now with mine to eat and relax. Hasta manana Love y'all Peace and Blessings ~*~ Akiba ~*~ Pragmatic Visionary & Eternal Optimist! http://yodamamma. blogspot. com/ http://www.solay- twinflams. com size=1 width="100%" align=center> Get your own web address for just $1.99/1st yr. We'll help. Yahoo! Small Business. No virus found in this incoming message.Checked by AVG Free Edition.Version: 7.1.405 / Virus Database: 268.11.7/432 - Release Date: 8/29/2006 How low will we go? Check out Yahoo! Messengers low PC-to-Phone call rates. Yahoo! Messenger with Voice. Make PC-to-Phon e Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.