Explore by Tags

Entries tagged with 'tripe'

Chinese Aromatics 101: Stir-Fried Tripe With Pickled Mustard Greens

Shao Z. 5 comments

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 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

The Nasty Bits: Stir-Fried Tripe with Chili Bean Paste

The Nasty Bits Chichi Wang 3 comments

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. Eat as much of this (stomach) as you can stomach. 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

The Nasty Bits: Tripe Salad

The Nasty Bits 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

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

Mexican Eats: Tripe Tacos at El Tenampa with JJ Goode

New York Scarlett Lindeman Post a comment

You'll find fewer taquerias at the North end of Sunset Park, or where ambitious real estate agents call South Slope. Up here there are more funeral halls, delis, and pizzerias than taquerias, but there is El Tenampa, a 4th Avenue grocery doing it all right. More

The Nasty Bits: Trippa alla Romana

The Nasty Bits Chichi Wang 5 comments

I'd like to put forth the claim that Trippa alla Romana is really an excuse to enjoy a lot of tomato sauce. We talk about the ability of pasta to cling to a sauce, but pasta pales in comparison to tripe's sponge-like powers. 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

The Nasty Bits: Tripe Chili

The Nasty Bits Chichi Wang 9 comments

I like tripe in my chili. I just do. And though this column is all about demystifying and celebrating offal, I feel I need not explain my preference for tripe in my chili. Not to chili purists, not to anyone. Too many people make chili in too many different ways for any one recipe to reign supreme. 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

The Nasty Bits: Deep Frying Tripe

The Nasty Bits Chichi Wang 14 comments

If you're looking for a change of pace, consider deep-frying well-stewed tripe. For an appetizer, take a few slices of tripe, dredge them in flour, salt, and cayenne pepper, and deep-fry the tripe for a minute or so in the hot oil. The slices of tripe will emerge transformed by the process: the honeycombed ridges and mop-like filaments will become paper-thin and crispy, forming an stiff armor around the interior of still-tender and chewy tripe. 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

The Nasty Bits: Thoughts On Lungs

The Nasty Bits Chichi Wang 15 comments

I'd never seen a pig eviscerated, and while the other organs appeared as expected, the lungs of the pig literally took my breath away. The edges of both the lung and the liver tapered to protracted edges, like that of hand-carved wooden spoons. I'd never seen such fresh-looking, beautiful lungs in my life, and almost immediately my stomach began to grumble. 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: Dulet, the Ethiopian Dish of Beef, Liver, and Lamb Tripe

Chichi Wang 7 comments

I have eaten dulet (an Ethiopian combination of beef, liver, and lamb tripe) for four straight meals in a row. This is a record, even for me. The first of those meals took place at Lalibela, a popular Ethiopian restaurant in the Logan Circle neighborhood of Washington, D.C. They were out of beef tripe, but they had lamb tripe in the kitchen. The waitresses ask me every time I order a dish containing organs if I am sure that's what I want. Yes, I always reply without hesitation. 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

Tripe and Ramp Pizza with Shishito Peppers at Colicchio & Sons

Slice Adam Kuban Post a comment

[Photograph: Always Hungry NY] Wow. This is probably the most unlikely combination of pizza toppings we've seen in a while. Always Hungry NY tries the ramp and tripe pizza at Colicchio & Sons: "While the small strips of soft tripe almost mimic the texture of lightly cooked pieces of bacon, the flavor is almost imperceptible. (Which when you think about how wrong funky-tasting tripe can be, is not necessarily a negative)." Related: Sunday Pizza Night at Colicchio & Sons » Colicchio & Sons 85 Tenth Avenue, New York NY 10011 (at West 15th; map) 212-400-6699; colicchioandsons.com... 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

More Posts