Actually cooking organ meats week after week
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!…
In honor of my late grandmother, I finally asked my mom how my Vovi used to prepare liver. All she remembers is that Vovi marinated it in red wine with garlic and probably bay leaves and other spices, and cooked it with onions. Classic Portuguese cooking. This is my best approximation.
This past week I traveled back to the bay area to attend my grandmother’s funeral, and have been revisiting my saudades, or memories, of her. It feels to me that a simpler time with fewer conveniences produced heartier people….