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Tripe the new frontier Sichuan style

post #1 of 17
Thread Starter 

Awhile back I had this in a really good chinese place that I had driven past a 100 x without going in. It was tripe,tongue,shin,really slow braise,very aromatic,spicy served with peanuts & spring onions.

 

So I figure I can do that one day, same style & use a bunch of nose to tail bits at once.Pouring rain here 4x4 wouldnt start, swearing & cursing up to the market in my rain gear & hiking boots. Walked past the butcher well what do you know,2 kinds of tripeyahoo.gif

No tongue so I have gone oxtail,pork short rib price reduced,tripe x2 & a pigs foot.

I froze the leftover stock from my Northern Chinese oxtail a while back.Thats going to be the first building block,but after that its freestyle439.gif. Same as always.

I have never cooked tripe only eaten a few times always in Asian style,the full Pho or whats in the photo. 

Again its a winter thing here they couldnt give it away in summer I am going to have to sell it to the butchers daughterbiggrin.gif

post #2 of 17
I'm not a tripe fan but I'll be watching anyways!
post #3 of 17
Thread Starter 

Frozen stock is in to big a bottle so I remade it from scratch.

It goes like this cut pork into cubes,cut tripe about the same size .Fried everything in batches in veg oil with dash of sesame, salt ,cbp tripe was last in so gave it a hefty slug of chinese cooking wine. Put everything back into the one pot added sichuan pepper,star anise,ginger ,garlic,soy sauce,beef stock,cinnamon stick.I then gave it 3 tabs of this chilli paste I have that has peanuts in it. I added 1 chopped onion,chopped cilantro root.Had chunk of homemade speck that went in,& pigs foot.

Brought to the boil tasted it ,so far so good. Into oven for... I have no ideabiggrin.gif

 

 

post #4 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I'm not a tripe fan but I'll be watching anyways!

I dont think it has much flavour on its own. I bought 2 types ,honeycomb & ?. Cows have 4 stomachs I have no idea of the relative kitchen merits of any of them.laugh1.gif

I know Italians in my 'hood cook it with beans & other veg.I think its a bit of a nostalgia thing for them. Same as that stockfish which I dont get & the baccala which I do .

I am assuming the tripe will take on the meat flavours of the ox tail & pork belly & it will all take the flavours of the braising  stock. Fingers crossed,I may have also made a bit much439.gif.

I think I will garnish it with lots of chopped spring onions & raw peanuts but I may have to sit it overnight & skim the fat.

post #5 of 17

Never had tripe, but I'm in for the ride!

post #6 of 17

Wow!  This is like the grand-daddy of all nose-to-tail dishes.   77.gif   Good on ya, Mick!!

 

I've never eaten or cooked tripe, so I'm very curious how it comes out, and also what it tastes like.  I guess it is all about the mouth feel. 

 

Looks like a fun cooking project for a rainy day.  So is the drought now broken in Australia?  Seems like you have been having a lot of rain recently.

 

Looking forward to seeing the rest of your post tomorrow!  Have a great day!!

Clarissa

post #7 of 17
Thread Starter 

I got the idea after foam heart posted about menundo ??. Like the idea just never heard of it way down here.I thought that combo of nose to tail bits had some merit. Just need some extra people to eat it! Never ate it growing up,hardly ever saw it.But again I think its one of things if cooked badly scars people for life. It becomes never again food.

It will at least be a lovely brooding dark red/brown colour. I think I will just leave it in the oven for 3 hours & see what I end up with.

We have had 4 inches in one day & its been raining 4 days straight with more coming .King tides,gale force winds , wild seas & sure enough Aussies are out there surfing!Some of them will have called in sick to get out amongst it.As long as the Japanese backpacker surf tourists stay on the beach there hopefully wont be casualties.

post #8 of 17
Thread Starter 

At least the colour is good. Stock is brilliant if a little spicyth_violent5.gif.I  will let it sit for an hour to cool then put it in frig to set fat,then reheat it. I figure if I plate it with some of each on the plate,tripe x2,oxtail,pork belly lots of spring onions & cilantro to garnish .Plain rice & some greens. I could be eating it for a while.biggrin.gif

post #9 of 17

Evening Mick....   I think I can remember my Grandmother cooking tripe..... Don't have a clue as to what the taste or texture is....   Honeycomb Tripe is always on display in the grocery here....   Looks like it would be in the pasta category.... Best eaten with a great flavored sauce......   Bride would probably smack me if I brought it home from the store..  I'm very interested in the texture... 

 

Dave

post #10 of 17
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Evening Mick....   I think I can remember my Grandmother cooking tripe..... Don't have a clue as to what the taste or texture is....   Honeycomb Tripe is always on display in the grocery here....   Looks like it would be in the pasta category.... Best eaten with a great flavored sauce......   Bride would probably smack me if I brought it home from the store..  I'm very interested in the texture... 

 

Dave

Again poor peoples food.Went out of fashion here amongst Anglo-Aussies,was a very Northern English/Scottish thing.Ethnic communities dont care about food fashion so it never disappeared.Now making a bit of a come back.

On its own with onions, mustard sauce I am going to struggle but in the mix with some other things I am a buyer/trier. It has a good profile nutrition wise.You see it here in sort of "all in" Asian soups,beef tendon,tripe,brisket. 

Texture wise its a bit chewy but hey I eat ,octopus,squid & cuttlefish so thats not going to put me off. I have to types here honeycomb(rumen)  & what I think is reticulem (leaf). 

I will get it on a plate tonight,still 2 hours before dinner should only need another hour to set fat.

post #11 of 17
Thread Starter 

Thats it.Prefer the honeycomb tripe,very soft.It soaked up the flavours but still had its own taste underneath. I way over catered,again.biggrin.gif Heat mellowed must have been concentrated in the fat that I removed. Nice way to eat it. 

 

AppleMark

Might put a little chilli on the side next time(s) I eat it.

post #12 of 17

So you think 3-4 hours using a normal braising cooking technique was a good way to cook the honeycomb tripe?  

post #13 of 17
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post

So you think 3-4 hours using a normal braising cooking technique was a good way to cook the honeycomb tripe?  

It was about 3 hours,oxtail was coming off the bone. So thats when I  called it done. Tripe holds together well.I just did a Sichuan hotpot like I do all the time. I think it might be better with all the one animal,so beef tripe ,tail,tendon,tongue but it was good if you like that style of food.I do love it & tripe carries the flavours well.Pork belly made for a fatty dish,lucky I set the fat.

If it was just tripe I am not sure I am a player. People boil it serve it with malt vinegar not sure about that. I will try something European next time but will be eating this batch for a while.biggrin.gif

Thinking root veg & beans,& another meat like bacon in chunks  or chorizo or ham bone. Maybe as a soup. Very popular in Italy with lots of regional recipes.

post #14 of 17

As you mentioned above tripe is used in Menudo, the Mexican tripe soup. It is also used in Mondongo, which is the Dominican Republic version of tripe soup. Vietnamese Pho quite often uses tripe too. The basque population in the US use tripe in all kinds of dishes.

 

I think the dish that really turned me off was a bowl of Menudo I had once. Not only did it smell like dirty socks, it tasted that way too!

post #15 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

As you mentioned above tripe is used in Menudo, the Mexican tripe soup. It is also used in Mondongo, which is the Dominican Republic version of tripe soup. Vietnamese Pho quite often uses tripe too. The basque population in the US use tripe in all kinds of dishes.

 

I think the dish that really turned me off was a bowl of Menudo I had once. Not only did it smell like dirty socks, it tasted that way too!

 

the menudoo you had was made by an amateur. an amateur who included dirty socks in the recipe. my mom makes menudo all the time and its an all day affair. literally all day...she'll wake up at 0300 and be in the kitchen doing her thing until 10-11pm and we'll finally get to eat at midnight or breakfast. lol. so yeh i think amateurs use socks, haha. when i was younger i used to help my dad butcher cows and stuff and id always be tasked with cleaning the stomachs out..god did that wreak!! have you ever seen a cows stomach full of alfalfa? its HUGE!!! and stinky...haha. then the stomach(tripe) gets turned inside out and given a good scrubbing. then its on to the stock pot for cooking. lol.
post #16 of 17
Quote:
Originally Posted by dirtsailor2003 View Post

As you mentioned above tripe is used in Menudo, the Mexican tripe soup. It is also used in Mondongo, which is the Dominican Republic version of tripe soup. Vietnamese Pho quite often uses tripe too. The basque population in the US use tripe in all kinds of dishes.

 

I think the dish that really turned me off was a bowl of Menudo I had once. Not only did it smell like dirty socks, it tasted that way too!

 

the menudoo you had was made by an amateur. an amateur who included dirty socks in the recipe. my mom makes menudo all the time and its an all day affair. literally all day...she'll wake up at 0300 and be in the kitchen doing her thing until 10-11pm and we'll finally get to eat at midnight or breakfast. lol. so yeh i think amateurs use socks, haha. when i was younger i used to help my dad butcher cows and stuff and id always be tasked with cleaning the stomachs out..god did that wreak!! have you ever seen a cows stomach full of alfalfa? its HUGE!!! and stinky...haha. then the stomach(tripe) gets turned inside out and given a good scrubbing. then its on to the stock pot for cooking. lol.
post #17 of 17
Thread Starter 
Soup option seems popular! I know there is a Turkish version not a lot of Mexicans or Dominicans this far south! Maybe some one an bust out an authentic menudo in nose to tail .
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