Hello again folks. I've recently bought a Tripe Blanket cut - on sale - and have been pleased with how I've used it. Simmered with aromatics, briefly fried, over the coals seared. I've used it for standard street corn tacos and Tripe noodle soup, where I also used the simmering liquid reduced a bit. So far folks I've told about it react from skeptical to absolutely no way...
How do all y'all feel about Tripe - like it, love it, am open minded or won't touch it? I'm just curious and wondering if I'm too far off the reservation alreaady.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Yakima County, Washington is about 50% Hispanic. Many Mexican eateries and markets. Menudo is prominently featured everywhere. I have not had it often, but it is fine.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Absolutely love tripe. Ate it a lot growing up. Usually braised in tomato sauce, which is a traditional Roman preparation - trippa alla Romana. Finish with mentuccia (Roman mint) and grated pecorino Romana.
SheilaAnn no doubt I'm sure it is very different, but it opens up new ideas and thought processes to such a humble ingredients. It is at likely worth effort to learn it’s value in food culture.
If I were to serve it to guests, i probably would not tell them, unless they loved it. I’m also not running out to find it today, but it’s on my list now at least.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Menudo and pho is where I know it’s used most. It’s been years since I’ve had menudo but I do have it when I get pho, as i like the combination meat. I don’t know if I’d know it’s in there or not??
I have a pretty good sized Mexican community and a lot of Mexican friends. I love the food, Patitos tamales fajitas etc. but the Menudo. Tried that one time with the tripe and just could not figure out why they made such a fuss over it. Never ate that again. So will pass on any tripe
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’ve never had it, and never been curious about it. I would try it, but I haven’t thought about making it myself; if I wanted to try it, I would have by now.
I've had it in menudo here and there, and once in an appetizer at a dim sum place in Chinatown. It was good, but whenever I've had it, it's been heavily spiced, so I'm not sure I know what it tastes like.
Weber Smoky Mountain 18” and 22”
Weber Smoque XL w/ front and side folding tables
Weber Genesis E-430 (came with the frame kit).
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Turkey fryer​ (2)
Maverick ET-732 (2)
Char-Broil Big Easy Oil-less Turkey Fryer, Bunk Basket (2)
SouthwestDisc 18" Cooking Disc
My grandma hated menudo so we didn’t have it much at all on my mother's side, my dad’s side had it more and it was fine.
I had it a few times in Brazil fried and it was good as well as in a stew. I got a tapeworm from the stew because it wasn’t completely cooked. Tasted fine though lol.
Tripe - thoughts, uses, or No Way!
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