Entries tagged with 'tripe'
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The Nasty Bits: Deep Frying Tripe

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.

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14 Comments | Posted by Chichi Wang, April 26, 2011 at 3:00 PM
Tagged: deep-fried tripe, Nasty Bits, The Nasty Bits, tripe

The Nasty Bits: Thoughts On Lungs

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.

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15 Comments | Posted by Chichi Wang, September 21, 2010 at 9:00 AM
Tagged: butchery, lung, pig, pork, slaughter, The Nasty Bits, tripe

The Nasty Bits: Dulet, the Ethiopian Dish of Beef, Liver, and Lamb Tripe

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.

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7 Comments | Posted by Chichi Wang, July 27, 2010 at 9:00 AM
Tagged: beef, Ethiopian, lamb, liver, Nasty Bits, offal, tripe, Washington D.C.

Hello? I'd Like to Make a Hot Pot Reservation for a Party Of 100,000

OK, so as a visual spectacle of hot pot cooking, nothing beats the world's largest hot pot I posted about last month, but this 1.5 mile-long hot pot table that sat 100,000 people is still pretty amazing, especially when you consider they "ate about 30 tons of tripe and 20 tons of duck intestines." I do not envy the clean up crew!...

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Post a Comment | Posted by Lia Bulaong, March 29, 2007 at 1:00 PM
Tagged: China, Chinese, duck, hot pot, offal, tripe