Tripe: Difference between revisions
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==Dishes== |
==Dishes== |
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[[Image:PatsasSoup200509 CopyrightKaihsuTai.jpg|thumb|right|[[Patsás]]]] |
[[Image:PatsasSoup200509 CopyrightKaihsuTai.jpg|thumb|right|[[Patsás]]]] |
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[[Image: |
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[[Image:Tripe à la mode de Caen 2.jpg|thumb|Tripes à la mode de Caen]] |
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[[Image:Bologna122.jpg|thumb|Trippa alla livornese]] |
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Tripe is eaten in many parts of the world. Tripe dishes include: |
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* ''[[Andouille]]'' — [[French cuisine|French]] poached and smoked cold tripe sausage |
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* ''[[Andouillette]]'' — French grilling sausage including pork or beef tripe |
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* ''[[Butifarra]]'' — [[Catalonian cuisine|Catalonian]] sausage |
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* ''[[Chakna]]'' — [[Indian cuisine|Indian]] spicy stew of goat tripe and other animal parts favoured by Muslims in [[Hyderabad cuisine|Hyderabad]] |
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* ''[[Dobrada]]'' — [[Portuguese cuisine|Portuguese]] tripe dish usually served with white butterbeans and chouriço |
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* ''[[Flaczki]]'' — [[Polish cuisine|Polish]] soup, with [[marjoram]] |
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* ''[[Fuqi feipian]] A spicy Chinese cold-cut dish made from various beef offals, nowadays mainly different types of tripe and tongue. |
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* ''[[Haggis]]'' — [[Scottish cuisine|Scottish]] traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. |
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* ''[[İşkembe|İşkembe çorbası]]'' — [[Turkish cuisine|Turkish]] tripe soup with garlic, lemon and spices |
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* ''[[Kare-kare]]'' — Filipino oxtail-peanut stew which may include tripe |
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* ''[[Kista]]'' — [[Assyrian cuisine|Assyrian]] Cooked traditionlly in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian. |
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* ''[[Lampredotto]]'' — [[Florence |Florentine]] [[Abomasum |abomasum]]-tripe dish, often eaten in sandwiches with [[Green sauce |green sauce]] and [[Hot sauce |hot sauce]]. |
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* ''[[Menudo (soup)|Menudo]]'' — Mexican beef tripe [[stew]] |
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* ''[[Mondongo]]'' — [[Latin American cuisine|Latin American]] and [[Caribbean cuisine|Caribbean]] tripe, vegetable and herb soup |
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* ''[[Pacal]]'' or ''[[Pacalpörkölt]]'' — [[Hungarian cuisine|Hungarian]] spicy meal made of tripe, similar to [[pörkölt]] |
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* ''[[Pancitas]]'' — Mexican stew similar to [[Menudo (soup)|Menudo]] but made with sheep stomach |
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* ''[[Patsás]]'' (Greek πατσάς) — [[Greek cuisine|Greek]] [[hangover]] fix, similar to Turkish İşkembe |
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* ''[[Philadelphia Pepper Pot]] Soup'' — [[American cuisine|American]] (Pennsylvania) tripe soup with peppercorns |
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* ''[[Phở]]'' — [[Cuisine of Vietnam|Vietnamese]] soup |
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*''[[Tripas]] à moda do Porto'' — tripe with white beans, in [[Portuguese cuisine]], a dish typical of the city of [[Porto]]. |
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* ''Tripe and [[Drisheen]]'' — in [[Cork (city)|Cork]], [[Ireland]] |
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* ''[[Tripoux]]'' — French sheep tripe dish |
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* ''Tsitsarong bulaklak'' — Filipino crunchy fried tripe (lit. "flower" crackling) |
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* ''[[Yakiniku]]'' and ''[[Horumonyaki]]'' — [[Japanese cuisine|Japanese]] chargrilled, bite-sized offal. |
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* ''[[Shkembe]]'' (Shkembe Chorba) — is a kind of tripe soup, prepared in [[Bulgaria]], [[Romania]], [[Republic of Macedonia]] and [[Turkey]] — a good hangover remedy. |
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== References == |
== References == |
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Revision as of 23:26, 16 January 2008
Tripe is a type of edible offal from the stomachs of various domestic animals[1].
Description
Beef tripe is usually made from only the first three of a cow's four stomach chambers, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content. Tripe is also produced from sheep, goats, and pigs. Unwashed (or "green") tripe includes some of the stomach's last content and smells very unappetizing to and is unsuitable for people, but is a favorite of many dogs and other carnivores and is often used in dog food. For human consumption tripe must be washed and meticulously cleaned. It is called green, although its colour is often brown or grey, because of its high chlorophyll content from undigested grass.
Dishes
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References
- ^ "Troppa Trippa". History of tripe, worldwide tripe recipes. Neri Editore, Firenze. 1998. Retrieved 2007-07-21.