I’m working on the last Sacramento post tonight, it should be acceptable for human consumption tomorrow. Ad hoc, Hank Shaw and hunting, oh my!
Tonight though I wanted to share my love of a recipe from offal-badass Mario Batali. His Trippa alla Romana might be my favorite use of tripe available. It’s wonderfully spicy, decidedly meaty, and at the same time surprisingly comforting. When I saw a big bag of vacuum packed tripe at the supermarket, I knew exactly what I wanted to do with it.
If you’ve never cooked tripe before, I implore you to give this recipe a shot. I’d triple the time cooking the tripe, but other than that it’s the perfect way to try something different culinarily in the new year.
Ryan,
Tripe always looks daunting in the supermarket. There also tends to be several types of tripe on offer.
Which type of tripe did you get? Do you have to wash the hell out of it before cooking ? You should write a series of posts as an ‘Offal Buyers Guide’.
This tripe came from the rumen which is known by the names blanket, flat, or smooth tripe. I did wash it well, but usually the supermarkets do a good job getting it totally clean before selling.
I need to move my offal of the week from Eat Me Daily posts over.
I just might maybe possibly give this tripe recipe a try this year after reading your comments and seeing the awsome picture. Tripe is one of those things that I’ve only eaten when my grandmother prepared, but never messed with myself. Does it really stink up the house while cooking it? That could be a big turn off.
I implore you to give it a shot E. Nassar. It does have a bit of an oder when you cook it, but nothing terrible. You of all people could work magic with it.
You’ve inspired me – this looks delicious. What do you serve it with? Some crusty bread?
Crusty bread is perfect for this Sydney!