Delicious meals with the best cuts so you can look & feel younger
Most of the time, you won’t find tripe in a cellophane package at the grocery store. There’s next to no market here. If we care about these animals and want them raised well, we can be the market. But then what do we make? I offer Braised Tripe in Spicy Peanut Butter and Coconut Sauce….
Protein-lovers: is tripe your favorite cut? If not, maybe it should be. It has more protein than a steak and only a fraction of the fat – a great place to start for a nutrient-dense meal. How to improve this cut? Start with a generous amount of butter and pan-fry. Butter-Fried Tripe is quick and easy, yielding a cut that is crispy on the exterior and giving on the inside!…
This recipe was adapted from Jennifer McLagan’s recipe in Odd Bits called Beginner’s Tripe. And it’s aptly named because it’s a winning dish. Tripe is tender grandma-food at it’s finest and this dish brings out all of the best properties of old-style cooking and well-prepared tripe! McLagan’s tender tomato-stewed Beginner’s Tripe reminded me of my own grandmother’s kitchen, despite never being served tripe there myself!…
Tripe Pasta with Fennel, Anchovies, and Pine Nuts is the meat-based / low-inflammation version of an old favorite. My sister emailed me a version of this recipe in 2005. On the Standard American Diet (SAD) diet at the time, I promptly made it with pasta and it was a favorite. Alas, it was in remission for many years after adopting more of an ancestral diet, but I never forgot the flavors. This is the perfect comeback….
No doubt there are as many versions of Mondongo as there are families who make it. Along with the tripe, potatoes, carrots and oregano seem to be the foundation. As usual, many versions will supplement the broth with trotters or hooves or other bones (adding gelatin and minerals). After reading several versions, I adopted the spices and vegetables that worked for us….
Tripe Dolmas are inspired by an article in the Winter 2016 Wise Traditions Journal. Near and dear to my heart, it was called Iran’s Traditional Foods: A Heritage Worth Renewing. The article seemed consistent with what I’ve learned about Iran from my in-laws.
Soroush Niknamian describes traditional foods made with whole-food ingredients. These include fermented wheat and raw dairy products, hearty meat and vegetable soups and stews, and rice preparations described as an art form….
Long-simmered and tender Tripe with White Beans is inspired by Marcella Hazan’s Honeycomb Tripe with Parmesan Cheese. I had previously processed and prepared the tripe with vinegar and salt, as I describe here. The remaining ingredients are nearly all pantry staples.
Hazan describes tripe in such an appealing way. “At one time tripe was so popular that restaurants used to specialize in it, preparing it in a score or more of of different ways. One of the reasons it has becomes such a rare item may be that people no longer know how to prepare it. When you know how to go about it, tripe rewards you with tenderness so succulent, and a fragrance so appetizing, that more expensive cuts of meat cannot match.”…
Even though I have a savory palate and wouldn’t mind soup most mornings for breakfast (especially through winter), the kids don’t love that idea. Â In fact, I would say that they don’t even like that idea. Â Unless, of course, it is menudo, Mexican tripe soup, as adapted from Rick Bayless in Authentic Mexican Cooking – affectionately known around our place as ‘cow’s stomach soup.’
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