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Entries tagged with 'tripe'

Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans

Serious Eats Shao Z. Post a comment

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies. More

Stir-fried Tripe with Chili Bean Paste

Serious Eats Chichi Wang 1 comment

Beef tripe, stir-fried with chili bean paste and a touch of soy sauce. Add ginger, scallions, garlic. The slices will soak up the flavors and seasonings, all the while retaining their crispy edges. Serve with rice. More

Marinated Tripe Salad

Serious Eats Chichi Wang Post a comment

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. More

Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan)

Serious Eats Chichi Wang 2 comments

[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

Tripe Chili

Serious Eats Chichi Wang 4 comments

[Photograph: Chichi Wang] Adapted from The Best Chili Ever by J. Kenji Alt-Lopez. About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly... More

Deep-Fried Tripe

Serious Eats Chichi Wang 1 comment

Deep-frying tripe may also be one of the easier ways to introduce offal-squeamish eaters to the joys of stomach. Its winning crispiness not only creates textural pleasure but also disguises the looks of the honeycomb, which not everyone finds to be an asset. More

Husband and Wife Lung Slices (or Brisket and Tripe)

Serious Eats Chichi Wang 4 comments

Though the dish is traditionally made with lung, here in the US you're more likely to find the spicy Sichuanese sauce coating thin slices of beef brisket and tripe.... More

The Nasty Bits: Omasum Salad

Serious Eats Chichi Wang 11 comments

Go to most restaurants in Shanghai and there will be something to this effect: a cut of offal, thinly sliced and dressed in a mixture of soy sauce and oil made aromatic with green onions, cilantro, and chilies. It doesn't sound like much, but it's the small details that make this dish great. More

The Nasty Bits: Lamb Tripe Stew

Serious Eats Chichi Wang 8 comments

[Photographs: Chichi Wang] Pig's stomach and beef tripe are fairly common finds in ethnic markets, but it's not everyday that I come across lamb tripe. Sitting next to an assortment of livers, the packages of lamb tripe were neatly stacked... More

The Nasty Bits: Menudo Rojo, or Red-Chile Tripe Soup

Serious Eats Chichi Wang 15 comments

Honeycomb tripe Here is a list, off the top of my head, of textures that many eaters dislike: gooey, slimy, rubbery, and gelatinous. A gooey consistency may be prized in the center of a molten chocolate cake, but in the... More

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