Delicious meals with the best cuts so you can look & feel younger
My friend was recently blaming genetics for fill-in-the-blank disease. “My doctor says it’s genetic; there’s nothing I can do about it.” In this case, it happened to be cardiovascular disease, but I think that it’s a pretty common sentiment.
Yet, there may be many ways to avoid problems, even when your genes predispose you to a specific condition. Weston A Price suggested this was possible with nutrition. Modern science now has an entire field of study (epigenetics) devoted to it.
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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.”…