The Nasty Bits: Tripe Salad
You may think that the stifling summer heat is not conducive to eating offal. Certainly I would not recommend eating too many stews and braises in this kind of weather. Though I, for one, was eating menudo for breakfast just the other day.
Actually I was the only one in my party who was in the mood for hot tripe soup. Granted, we were in the midst of this heat wave we've been having, which, naturally, led me to believe that it was the weather that was off-putting, not the tripe. (Naturally.)
For those of you who aren't in the mood for steaming-hot chunks of beef stomach around this time of year, consider tripe salad. (I've written about other cold preparations of tripe - namely the Chinese version, which is more often than not dressed in soy sauce, sesame oil, chili oil, and any number of spices.)
Tripe salad (emphasis on salad) features cooked honeycomb tripe dressed in olive oil, lemon, and vinegar with red chili pepper flakes and parsley. The lemon and vinegar cuts through the richness of the tripe. (If you're inclined, you may also add capers or olives to the mix.)
It's a great offal summer dish, not only because it is served cold, but also because it can be tossed with all sorts of vegetables. Simmered potatoes makes the dish feel something like a potato salad, or add grilled vegetables, such as zucchini, asparagus, and mushrooms to bulk up the mixture.