Jeezo, I love your posts. Tripe prepared as you've described sounds repellent. But, pickled, dredged in flour, dipped in egg and fried ... well, that's a delicious meal served with a great big salad. As the daughter of a fisherman, my memories of beef linger in the organs department. And I have to say that my mother's pickled tripe was a favorite to my child self. Give it a try!
You should taste the stuffed lamb tripe prepared the Lebanese way, if you can get someone to make it. The small pouches are washed and rubbed with lemon juice, vinegar and orange blossom water. The stuffing is rice, minced meat, chick peas, onions and toasted pine nuts. After the stuffed and sewn up pouches are cooked until tender with spices and bay leaves, they are scooped out of the pot and placed in a pan to toast in the oven. When golden, the small stomachs are slit open and eaten with cold yogurt and a little of the broth. Nobody makes this dish anymore. I remember my grandmother making it. We used to run out of the house when she did. Much later in life, when I was a guest at my lawyer’s house, I politely sampled some his mother had prepared. It was not all that bad, and toasted after cooking, the texture was a little more tolerable.
You can't rate tourain lower than mique, SURELY? If there's a more disgusting dish anywhere in the world, never mind just SW France, I'd be shocked.
If you've never been fed a mique, I envy you. It's bread dough studded with uncooked pig fat and then boiled till allegedly edible although none of the dogs under the table would have anything to do with my attempts to feed it to them.
I love the humour with which your articles are written. And while I am, in general, quite happy to eat various forms of offal, tripe is not one of them! I always thought it resembled nothing so much as the contents of the nappy bucket ... (my kids had terry nappies). Some of those dishes you list - no, no thanks! Especially the one the basset turned his nose up at! Mind you, if he'd been a Labrador, he'd probably have scoffed it and come back for more ... keep up the good work, and enjoy that luscious-looking roast
Thank you Julia... you brought me back to the early 90,s to be precise. My landlord/chef was a culinary cross between Julia Child and Alice Waters; he made tripe. And if I were to cast minds eye back to end 80s; in kitchen on Hanover Steps Dad made pork with apples so much it's taken until this very moment to consider it again. Magician with pen are you. happy puddle jumping, Suzanne
Jeezo, I love your posts. Tripe prepared as you've described sounds repellent. But, pickled, dredged in flour, dipped in egg and fried ... well, that's a delicious meal served with a great big salad. As the daughter of a fisherman, my memories of beef linger in the organs department. And I have to say that my mother's pickled tripe was a favorite to my child self. Give it a try!
You should taste the stuffed lamb tripe prepared the Lebanese way, if you can get someone to make it. The small pouches are washed and rubbed with lemon juice, vinegar and orange blossom water. The stuffing is rice, minced meat, chick peas, onions and toasted pine nuts. After the stuffed and sewn up pouches are cooked until tender with spices and bay leaves, they are scooped out of the pot and placed in a pan to toast in the oven. When golden, the small stomachs are slit open and eaten with cold yogurt and a little of the broth. Nobody makes this dish anymore. I remember my grandmother making it. We used to run out of the house when she did. Much later in life, when I was a guest at my lawyer’s house, I politely sampled some his mother had prepared. It was not all that bad, and toasted after cooking, the texture was a little more tolerable.
You can't rate tourain lower than mique, SURELY? If there's a more disgusting dish anywhere in the world, never mind just SW France, I'd be shocked.
If you've never been fed a mique, I envy you. It's bread dough studded with uncooked pig fat and then boiled till allegedly edible although none of the dogs under the table would have anything to do with my attempts to feed it to them.
I love the humour with which your articles are written. And while I am, in general, quite happy to eat various forms of offal, tripe is not one of them! I always thought it resembled nothing so much as the contents of the nappy bucket ... (my kids had terry nappies). Some of those dishes you list - no, no thanks! Especially the one the basset turned his nose up at! Mind you, if he'd been a Labrador, he'd probably have scoffed it and come back for more ... keep up the good work, and enjoy that luscious-looking roast
Thank you Julia... you brought me back to the early 90,s to be precise. My landlord/chef was a culinary cross between Julia Child and Alice Waters; he made tripe. And if I were to cast minds eye back to end 80s; in kitchen on Hanover Steps Dad made pork with apples so much it's taken until this very moment to consider it again. Magician with pen are you. happy puddle jumping, Suzanne
Did you ever determine why you kept being arrested in Greece? And what did you do in the time you lived there?