Post by La Bestia Polar on Feb 18, 2016 16:01:42 GMT
Recently I went to a contemporary art museum. One of the pieces was a large pile of thinly separated glass layers and around them zig zagged a very long metre-wide beige strip of rubbery looking material; covered in strange lines and patterns. It was the stretched out and dried intestines of a cow. One massive length of animal innards. I was reminded that Miss R Lord’s tripe casserole was a dish I must finally experience.
Beef tripe is usually made from the muscle wall of only the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).
I’m pretty sure what I have here is rumen ox tripe. Check out the lovely pictures on wikipedia.
en.wikipedia.org/wiki/Tripe
The ingredients have been halved to serve two people or one eager disciple.
Ingredients:
400g cooked tripe
150ml approx cooking oil
150ml approx vinegar
1/2 onion (chopped)
30g butter
115g mushrooms
1 small tin of tomatoes - liquid made up to 250ml with stock or water
15g flour
15g breadcrumbs
1 carrot (peeled and chopped)
Cut the tripe into strips and cover with oil and vinegar. Leave to soak for about 1 hour.
Fry the onion and carrot in 15g of butter. Slice the mushrooms and add. Continue cooking for 3 minutes. Take off heat and put aside till later.
Melt remaining butter, add flour, add tomato liquid, cook until thickened.
Drain tripe and layer half of it into a buttered casserole dish. Add a layer of 1/3 sauce. Add a layer of all the vegetables. Add a layer of 1/3 sauce. Add a layer of half the breadcrumbs. Add a layer of the rest of the tripe. A layer of last sauce. Top with remaining breadcrumbs. Dot with butter.
Bake at gas mark 8 for 20 mins or until golden brown.
I’m not sure what counts as golden brown but it looks done to me.
Looking good.
THE VERDICT: Do you like salt and vinegar crisps? Ever thought it would be great if they were slimy and covered in vegetables? Congratulations, this is the dish for you! I don’t know what the point of soaking the tripe in vinegar is - if there even is one. Sadly the end result is to smother the whole meal in the flavour of vinegar, especially any mouthful of tripe. Other than that this recipe is basically fine. Get rid of the vinegar and add a few choice herbs and spices and this would be a perfectly decent cheap dish. If you don’t mind soft slimy rubbery cow guts. They’re fine really. As it is, well, I ate most of it to avoid wastage but I ain’t going to cook it for anyone I like, or want to like me. I’m on my third boiled sweet to try to kill the taste of vinegar. Why Miss Lord, Why?
Beef tripe is usually made from the muscle wall of only the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe).
I’m pretty sure what I have here is rumen ox tripe. Check out the lovely pictures on wikipedia.
en.wikipedia.org/wiki/Tripe
The ingredients have been halved to serve two people or one eager disciple.
Ingredients:
400g cooked tripe
150ml approx cooking oil
150ml approx vinegar
1/2 onion (chopped)
30g butter
115g mushrooms
1 small tin of tomatoes - liquid made up to 250ml with stock or water
15g flour
15g breadcrumbs
1 carrot (peeled and chopped)
Cut the tripe into strips and cover with oil and vinegar. Leave to soak for about 1 hour.
Fry the onion and carrot in 15g of butter. Slice the mushrooms and add. Continue cooking for 3 minutes. Take off heat and put aside till later.
Melt remaining butter, add flour, add tomato liquid, cook until thickened.
Drain tripe and layer half of it into a buttered casserole dish. Add a layer of 1/3 sauce. Add a layer of all the vegetables. Add a layer of 1/3 sauce. Add a layer of half the breadcrumbs. Add a layer of the rest of the tripe. A layer of last sauce. Top with remaining breadcrumbs. Dot with butter.
Bake at gas mark 8 for 20 mins or until golden brown.
I’m not sure what counts as golden brown but it looks done to me.
Looking good.
THE VERDICT: Do you like salt and vinegar crisps? Ever thought it would be great if they were slimy and covered in vegetables? Congratulations, this is the dish for you! I don’t know what the point of soaking the tripe in vinegar is - if there even is one. Sadly the end result is to smother the whole meal in the flavour of vinegar, especially any mouthful of tripe. Other than that this recipe is basically fine. Get rid of the vinegar and add a few choice herbs and spices and this would be a perfectly decent cheap dish. If you don’t mind soft slimy rubbery cow guts. They’re fine really. As it is, well, I ate most of it to avoid wastage but I ain’t going to cook it for anyone I like, or want to like me. I’m on my third boiled sweet to try to kill the taste of vinegar. Why Miss Lord, Why?