Use only honeycomb tripe that has been pre-cleaned: it will be white: available in most Mexican Mercados (Mexican grocery stores), and your butcher can order it for you. Careful, it is 'not' cheap like everyone thinks. To prepare, clean away loose fatty debris (should be minimal), cut into strips about 3/4 inch wide and a few inches long, boil on medium heat in plain water until tender...a few hours. Once Tripe is tender, it will still be a little chewy...but that's its appeal. Now, simply roll it in flour (or any of a hundred batters you may favor) and deep fry until it is golden brown, lay it out on paper towels to drain, and eat it any way you want. (Makes great sandwich on buns or Italian bread...can serve it as is with dips (especially Mexican dips)...yum yum, deeelicious, and fun to eat. But watch the cholesterol.
Truffles are found all over the world but they're most expensive and to some people they're the best in France.
according to mydad they are... but his taste buds are fried. Some people love liver, tripe , brains " prairie oysters ". Not me ! Try it yourself.
Yes, you can safely freeze tripe.
Tripe is not muscle.
Zero carbs in tripe.
Linnaeus Tripe died in 1902.
Linnaeus Tripe was born in 1822.
tripe is the rubbery lining of the stumach of a cattle or other ruminants used as food.
No, tripe is the edible lining of a cow's stomach.
pens is the word for tripe in Dutch. This is the translation from English to Dutch.
Mary Elizabeth Tripe died in 1939.
Mary Elizabeth Tripe was born in 1870.