tag:blogger.com,1999:blog-4543389752792247888.post2394033308567745128..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: French Laundry at Home Extra: "How To Cook Tripe"Unknownnoreply@blogger.comBlogger90125tag:blogger.com,1999:blog-4543389752792247888.post-60632902253565631082009-09-25T22:57:17.173-04:002009-09-25T22:57:17.173-04:00Tripe is normally an excellent dish--it was one of...Tripe is normally an excellent dish--it was one of my most favorite foods when I was a child--so I think your main problem was that you forgot scald the tripe prior to cooking it.<br /><br />You could wash it with water for as long as you wanted to, but it wouldn't remove the less-than-tasty things soaked into the tripe while the animal was alive (or dead, for that matter). Scalding allows those nasty liquids to escape, and should remove any foul odor or taste that one might encounter while cooking tripe--as in this case. <br /><br />Cleaned properly, well-prepared tripe is absolutely heavenly. I would highly recommend trying again if you're brave enough. And if not, I would suggest asking someone who knows how to cook it well to show you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89370092208550291712009-02-25T16:49:00.000-05:002009-02-25T16:49:00.000-05:00I've had tripe..and I wasn't impressed...until I m...I've had tripe..and I wasn't impressed...until I married my Moroccan husband. Moroccans really know their spices...they even made the tripe look appetizing. I know that they do clean it well....they let it soak in boiling water, salt, lemon and vinegar prior to cooking..then they cut it into bite size pieces...sautee it with onions, cilantro, parsley in olive oil...add some fresh lemon juice...paprika, pepper, salt...there's one other spice that has escaped my mind...but then they add hot water...just enough to cover it...let it simmer for about 1 1/2 hour...add carrots...moroccan preserved lemons and green olives...simmer about 1 more hour...then eat with hot french bread...it was actually very tasty. I was surprised.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-87181641397700077742009-02-20T13:57:00.000-05:002009-02-20T13:57:00.000-05:00I had my first tripe stew last night and I must sa...I had my first tripe stew last night and I must say that it was so fantastic that I'm still in awe the next day. A chef-friend cooked it, and there was no odor or foul taste.Joe Perryhttps://www.blogger.com/profile/11109244769461656459noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-76079207830863850602008-12-16T09:56:00.000-05:002008-12-16T09:56:00.000-05:00That faux-exchange between Ruhlman and Keller does...That faux-exchange between Ruhlman and Keller doesn't ooze bitterness at all. ;) Either way its freakin hilarious to actually picture thsi dialogue occurring.<BR/><BR/> My first experience with tripe was at cooking school in my bitchery class. A student had cooked it and it was literally like putting a rubber band in your mouth. But I choked that badboy down. Experience #2 was in a Pho restaurant in Chinatown and it was actually decent. I find the texture more off putting than the taste. Perhaps as it was mixed with tons of mint and bird chiles I couldn't really taste it.Matthttps://www.blogger.com/profile/14236611448759376203noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-85306287561618275442008-12-10T05:20:00.000-05:002008-12-10T05:20:00.000-05:00According to german Wikipedia for preparation trip...According to german Wikipedia for preparation tripe needs to be thoroughly cleaned, rid of all tallow, then watered for several hours and afterwards cooked in salt water for at least ten hours, depending on the age of the cow. After that you cook as per recipe. In southern Germany, where tripe or "Kutteln" in german is also eaten as a regional speciality, you could buy this prepared as described at assorted butcher shops. I suspect that you have used the unprepared version, and that won't work. Anyway, I personally have eaten tripe sausage in Southern France, and there was no particular bad smell, though I wasn't very impressed by the taste of it. So there's definitely a need to know what you're doing when you cook offal...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-77634386426463514712008-09-13T12:22:00.000-04:002008-09-13T12:22:00.000-04:00I've always loved tripe many ways: Babbo, Pho, Dim...I've always loved tripe many ways: Babbo, Pho, Dim Sum. All have been mentioned above. I've never cooked it myself though, but Bourdain describes it as "wet sheepdog smell", even though he loves it too. I will have to give this a go!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-14456142343300041742008-08-08T10:11:00.000-04:002008-08-08T10:11:00.000-04:00I love my mom's version of tripe (Taiwanese descen...I love my mom's version of tripe (Taiwanese descendent here)...However she did not use the honeycomb tripe.<BR/><BR/>I have yet to experiment it myself. Sorry the dish...blew itself up on you...Try again with a different recipe?<BR/><BR/>Great read as usual<BR/><BR/>-AmyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70408067051752662422008-07-12T11:40:00.000-04:002008-07-12T11:40:00.000-04:00They served us tripe for lunch one day during Peac...They served us tripe for lunch one day during Peace Corps training in Chile. Most of us threw it in the trash. It was -- um -- terrific.<BR/><BR/>I have since learned how to say tripe in every way one can say it in Spanish -- huatitas, mondongo, tripas, menudo -- so I can be sure to avoid it. I never want to eat it again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-12467278442441247962008-07-11T09:54:00.000-04:002008-07-11T09:54:00.000-04:00I love the dialog! So funny.Also, the second pictu...I love the dialog! So funny.<BR/><BR/>Also, the second picture of the tripe in the sauce pan appears like a towel! haha.Aliciahttps://www.blogger.com/profile/07973998210740889051noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91127489909024644812008-07-09T16:49:00.000-04:002008-07-09T16:49:00.000-04:00Just read this entry. At first I was looking at t...Just read this entry. At first I was looking at the "stuff in the pot" photo and wondering why you had a white cotton kitchen towel in there under the veggies....<BR/><BR/>then I knew.<BR/><BR/>No thanks. Great blog, gross dish (not your fault).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89483285550742653062008-06-03T00:19:00.000-04:002008-06-03T00:19:00.000-04:00Yish. Menudo (honeycomb style, replete with a pig'...Yish. Menudo (honeycomb style, replete with a pig's foot soaking in the center) was the first dish I ate for my food oddity column here in Madison. I too wanted to be That Girl (made even harder by the, ahem, plumbing) but couldn't get past the 1/4 inch line near the top of the bowl.<BR/><BR/>I think I'll be sticking around for this blog.Anonymoushttps://www.blogger.com/profile/00010953181256940447noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-925422130558075062008-05-28T20:24:00.000-04:002008-05-28T20:24:00.000-04:00I would say its not your fault this dish came out ...I would say its not your fault this dish came out so unatractive and unpleasant for you.<BR/><BR/>Tripe can be a delectable dish, however this Thomas Keller concoction lacks something.I confess I'm at a lost, knowing how good he is.There is no closure so far, if this is the whole recipe. I can't say, I don't have the book. Reading your post, this seems to be the initial preparation of many traditional French tripes dishes,like Le Tablier de Sapeur, a delicacy from Lyonn, France, made of pieces of tripe cut from the honeycomb part, dippen in beaten egg, and covered in breadcrumbs. They are then fried or grilled, and served pipping hot with snail butter, gribiche sauce, or tartar sauce. But the honeycomb tripe is first cooked in court-bouillon for several hours,and allowed to cool in the cooking liquid. Once drained, it should marinate for several hours in a good white wine, strong mustard, lemon juice and oil. Aside Tks perfectionism and ingenuosity, the method is pretty much the same as the classic Lyons Tablier de Sapeur, which btw,is delicious!<BR/><BR/>Lovely and intriguing blog. One of my faves.Thanks to be there.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53872971252342328792008-05-28T14:40:00.000-04:002008-05-28T14:40:00.000-04:00Carol, I bow to you for this amazing blog and know...Carol, I bow to you for this amazing blog and know you are by now over this terrific episode (love the video with the pig's head and katrina's reaction, hi-hi). <BR/>Honestly, I think you were long over due a failure, as impossible as it could be coming from TK's book, but what else can you say about this. You know, actually this tripe recipe doesn't incite me at all ( yap, right, who the heck am I...)<BR/>I love tripe and I ate it since I was a kid - forgot to say I am Romanian (not to understand that all Romanians eat/love it), and we have an excelent tripe soup, kind of a chowder, following somehow the notes from the Yugoslavian recipe above, no tomatoes, and finished with a lot of sourcream and some garlic .....which I guess makes me "The Girl Who Is Not Afraid To Order Tripe And In Fact It Makes Her Even Cooler And All The More Sexy Because She Enjoys It" - never thought this would make my day after too many gloomy days, in spite of living in LA. And love some Italian recipes for tripe, but did not have the chance to eat any really amazing tripe from asian cuisine, YET.<BR/>Before I go (it is hard to leave since I love beeing at you table so often, and I regret it is only virtual) kudos to you for your writing and for being here.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91105205122931914302008-05-27T13:40:00.000-04:002008-05-27T13:40:00.000-04:00Hi! First time commenterThe trick from my Yugoslav...Hi! First time commenter<BR/>The trick from my Yugoslavian grandmother: Initially boil tripe in pot of water with the addition of white vinegar - maybe a cup. Boil awhile. Slice in thin slices, add to pot with sliced sauteed onions and plum tomatoes, white wine, water. Simmer on stove top 6-7 hours. Trust me, excellent, no smell.zoehttps://www.blogger.com/profile/17309459588974207604noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-80345310229604461862008-05-25T14:29:00.000-04:002008-05-25T14:29:00.000-04:00I. really. hate. tripe.Flavors/stenches from one's...I. really. hate. tripe.<BR/><BR/>Flavors/stenches from one's childhood, indeed. This was one of two stinky dishes my dad made with abandon on Sundays when he cooked. (The other, kimchi, I love now, as an *adult*.) Dinner would invevitably be one of those marathon stare-downs, the food congealing on my plate...shudder.<BR/><BR/>No tripe for me. So sorry you had to go through that!Hillaryhttps://www.blogger.com/profile/14026722314412997694noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91003142765455997122008-05-23T14:58:00.000-04:002008-05-23T14:58:00.000-04:00Hi -- I have never cooked tripe but have eaten it ...Hi -- I have never cooked tripe but have eaten it on many an occasion and it never seemed like something that would smell in the kitchen. Each time I have had tripe (from Chinese to Italian restaurants) they have always seemed to take on the taste of whatever ingredients they were cooked in, and their texture is really the only thing that jumps out at you. Otherwise it is wholly dependent upon the method of cooking. I think you should give tripe another try (maybe you purchased a not-so-fresh one?) with a different recipe. Or better yet, go to a restaurant and have them prepare it for you. If you've had all manners of animal parts already as you say, I think tripe is one of the most neutral innards you can possibly eat.Cheyennehttps://www.blogger.com/profile/16654736003067861164noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-56337193977075046792008-05-22T15:26:00.000-04:002008-05-22T15:26:00.000-04:00I just stumbled upon your blog and your post crack...I just stumbled upon your blog and your post cracked me up. I love tripe when I've had it in various dim sum restaurants, it really has no taste at all and is a canvas for the flavors of the sauce (which usually has star anise).<BR/><BR/>I've always been curious about trying it at home, but after reading this, I think I'll try a Chinese recipe first. At least the star anise will cover the smell a bit ;)Stephaniehttps://www.blogger.com/profile/05546651223132554976noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-5870738438313759432008-05-21T01:23:00.000-04:002008-05-21T01:23:00.000-04:00Oh wow, Carol. Great post. One of the funniest.O...Oh wow, Carol. Great post. One of the funniest.<BR/><BR/>Oh and SHUT UP, RUHLMAN! Carol is NOT a wuss. You and Thomas should be ashamed of yourselves. Terrific, indeed.<BR/><BR/>Of course, you know that when you get to TFL, tripe will be on the menu. Even if you tell them no, it will be on your menu. I suppose it will be Thomas' birthday gift to you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-84135324212337360072008-05-20T20:24:00.000-04:002008-05-20T20:24:00.000-04:00Try ordering tripe at Cantonese dim sum or in Viet...Try ordering tripe at Cantonese dim sum or in Vietnamese Pho. I've never encountered any smell, but the texture is a matter of preference.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-75832576624817617602008-05-20T15:25:00.000-04:002008-05-20T15:25:00.000-04:00You are usually very funny but this time... over t...You are usually very funny but this time... over the top funny. Excellent work.<BR/><BR/>I grew up near Lititz (howdy neighbor) and had tripe a few times as a kid; but only the pickled variety. Tasted like... vinegar. Nothing wrong with that.<BR/><BR/>But this? No. No, no, no. Not even if Grandma made it. Not after reading this.<BR/><BR/>Excellent work as always.Jakeymonhttps://www.blogger.com/profile/02647240682449819441noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70316592762839128092008-05-19T19:21:00.000-04:002008-05-19T19:21:00.000-04:00What a great post. You've conclusively proven tha...What a great post. You've conclusively proven that- at least in cooking- failure is far funnier than success. <BR/><BR/>(Foreign policy, not so much.)peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-4052854059345941122008-05-19T19:20:00.000-04:002008-05-19T19:20:00.000-04:00Good Lord, tripe is the tofu of meat! A fun to che...Good Lord, tripe is the tofu of meat! A fun to chew palate for the sauce you chose to flavor it with. My god, all the work you went to, I would think you had cut the tripe straight out of the cow instead of using the generally cleaned version you get from a butcher.<BR/><BR/>The secret to tripe is in the boiling. Most honey comb tripe I have found needs about three hours total cooking time or it looses some of the bounce I like in the texture. First you start by rinsing the tripe under cold water for a few minutes. Next comes the first simmer, about an hour, a little salt in the water maybe but save your flavorings for the second cooking. <BR/><BR/>After an hour throw out the cooking water and rinse again in cold water. At this point you can put the tripe in the fridge for finishing another night if you wish. Then comes the second simmer where it cooked with your flavorings, generally two hours and you are done. Five hours in a braise is just too damn long.<BR/><BR/>Most of the good tripe I have has been in a soup, stew or with a sauce. I have tried recipes for pan fried tripe (you still boil first) and was not thrilled by the texture.<BR/><BR/>It is a shame you did not have tripe prepared for you the first time you had it. I suspect your loathing may not have been quite as strong.cybersmithhttps://www.blogger.com/profile/16803594450218025244noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-69478716383820612652008-05-19T17:48:00.000-04:002008-05-19T17:48:00.000-04:00So funny! At first I thought maybe the tripe you ...So funny! At first I thought maybe the tripe you bought was not clean - but by the picture it was. I cook tripe at home and have never had this experience as it cooks. I think the tripe was bad to begin with. I think the cooking finished breaking it down because cooked tripe does not have a such a strong odor. Too bad. Oh, I think pigs feet have a stronger odor - I always throw in a bunch of Bay leaves to help with this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-30080245269541856512008-05-19T12:11:00.000-04:002008-05-19T12:11:00.000-04:00You will love this >)http://youtube.com/watch?v=Yq...You will love this >)<BR/><BR/>http://youtube.com/watch?v=YqIWZ6yGoBg&feature=related<BR/><BR/>http://www.dailymail.co.uk/pages/live/articles/showbiz/showbiznews.html?in_article_id=468023&in_page_id=1773<BR/><BR/>maybe we forgot the bleach in USAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-67608964234113385082008-05-19T11:59:00.000-04:002008-05-19T11:59:00.000-04:00I just stumbled upon your blog/project and I love ...I just stumbled upon your blog/project and I love it! I actually have a somewhat similar French Laundry cookbook story. A few years ago on Christmas morning, my husband and I each opened up a copy of the cookbook. We had each bought it for each other. Only my husband naively promised to make me a complete dinner from the book (my gift has no such generous promise). He was going to make an appetizer, entree and dessert. I told him that I appreciated the thought, but each recipe is more like ten recipes and it would take a month. The only way to get a full meal from the cookbook would be to it potluck. Hmmm...potluck! So that's what we did. Fourteen fellow foodies got together and did a French Laundry potluck at my house. It was fabulous! And we've done it several times over now with different chef cookbooks. I'm looking forward to following your adventure!<BR/><BR/>MickiUnknownhttps://www.blogger.com/profile/02416704371799474310noreply@blogger.com