Tripe

03 Nov 2009
 

The stomach of a cow, pig or sheep used as food. It is usually sold specially prepared or cleaned for cooking. Although it is sold blanched, it needs long and slow cooking to become tender.

Use: Tripe is used in curried dishes, savoury dishes or braised with onions, tomatoes, garlic and served with vegetables. In Italy it is cooked with tomatoes and served with tomato sauce, in the South of France it it cooked with onions, tomatoes, garlic anfd white wine.

 

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