That's really pretty, Dcarch! The squares make the tripe look more attractive than usual. Can you tell us what else is in it?

Yes, very pretty with those rosemary "trees", but I'm still not gonna eat tripe, LOL, it's all yours!

I'd eat the beans, though.....

Annie

I think this is one of your most beautiful plating's Dcarch. And you've somehow managed to make what I've always thought to be unappetizing actually look good. I'd try that dish, tripe included : ) The rice squares are genius and make such a striking contrast with the 'ruffles' of the tripe, the oval beans, and the rosemary trees.

Yeah, no. Lovely looking plate though.

Eeeooooow! I feed this to my dogs and it really stinks - ugh! {LOL}.

Hey Labradors, are you by any chance on the BCR Facebook group? I'm in Ontario as well :-)

Nice to meet you Jasdip. I'm guessing that's BC raw? I'm on FB, but not on any dog groups.

To the OP. I guess that the tripe that you bought was washed/bleached, thereby removing the dogawful stink that we dog owners have to put up with {LOL}.

Lab, no, Big Country Raw. It's commercially prepared raw food for pets.

Thanks Jasdip. Will check it out :).

Oh, dear. That's a beautiful plating of food. I can almost smell the seasonings. But - I just cannot enjoy tripe. My FIL cooked it. I'm not sure exactly what he did with it, it likely it included garlic as did most of his food that he cooked and I think tomato paste and tomatoes were involved.

He was a great cook, immigrant who raised 10 kids and wasted nothing. I could manage much of what was at his table with just a couple of exceptions - of which tripe was one.

(small farm - how else do you feed 10 0;) - and would raise pigs, cattle, turkeys, chickens as well as a big garden.)

My mother cooked tripe regularly. It was a staple from her frugal upbringing. I don't remember any bad smell. It came from the butcher ready cleaned and blanched. There were two types, honeycomb and seam. What did stink though, was the pot of lights (lung) being cooked for the cats.

Cooking technique, ingredients, and of course the cook's ability itself makes a big difference, as floral_uk has suggested : ). My Cherokee grandmother cooked horrible brains from what I heard (she never soaked them in milk). My Kansas grandmother cooked amazing brains - also from what I heard described. I have never tried brains. According to my mom, it was part prep, part ingredients, and part cooking technique. All this comes into play depending on the Cook : )

Brains were another dish from my childhood.... on toast ..... My parents began housekeeping during rationing. They didn't turn up their noses at anything edible.

Floral - is the sale of beef brains now banned in the UK after the mad cow disease outbreak in the early 2000s? I've ready that the prion may be more prevalent in the tissue of the brain and spinal column.

Here in the US there is a similar disease affecting cervids (deer, elk, etc) called Chronic Wasting Disease and they recommend not eating any tissue from the brain or spinal column of suspicious animals. It isn't wide spread in my area and they do yearly testing in counties where infected animals have been found in the past.

We used to have sheep's brains, not beef. I haven't bought them for years.

The situation nowadays is as follows:

"Brains aren't the easiest of ingredients to source in the UK. The brains from calves (cows under 12 months old), lambs (sheep under 12 months old) and pigs have been approved for consumption by the Foods Standards Agency, but the sale of cows’ and sheeps' brains (from animals more than one year old) is banned in the UK. Similarly, unless you're prepared to buy a whole pig's head and remove it yourself, it can be difficult to find pigs' brains (although pig heads are sometimes sold at Oriental stores). Lambs’ brains are probably the easiest to source - try butchers, particularly ethnic butchers, or go directly to the meat markets."

https://www.bbc.co.uk/food/brain

Floral - thanks for the information! Very interesting!

I used to frequent a Puerto Rican hole-in-the-wall for their sandwiches and empanadas. They always had daily lunch dishes of hot foods that I didn't recognize. I asked them once what a certain dish was and they told me some kind of tripe stew. I never ordered it but I did notice that all the Puerto Ricans did.

Beautiful, dcarch! I do like tripe. Here's a recipe I made using tripe this past spring: (Which yes had been washed and bleached prior to my purchasing it)

Turkish Tripe Soup

The side bowls are condiments to add at whim - minced garlic or apple cider vinegar.

I still have the other half of the tripe in my freezer, and plan to make Mexican menudo soup out of that in the near future.

Edit: for some reason the image shrank into tiny-ness. Click on it to view at the intended size.

Reading up, I see brains got into the conversation. I have gotten a couple lamb head halves, which included the brains as well. (Local farmer.) The recipe I followed said to set aside the brains, roast for a period of time (with seasonings), then when 20 minutes are left, return the brains to the brain cavity and finish the job.

I still have one half a head left - I will cook it this fall, but I will say I really liked the dish.

Dad made brains when I was a young'un. Beef brains I think - this was before Mad Cow. He would cook them I think by simmering, then allow to chill, chop loosely, and top with capers and possibly lemon juice or maybe it was a mild vinegar. (I wasn't around when he was cooking this as our kitchen at that point in my life held Mom and Dad with no room for anyone else.) Served chilled, I liked them. I would probably try this with pork brains (I know a place where I can buy those in Pennsylvania, so I'm considering stopping there on my way home from my planned autumn road trip to Florida - not just for brains of course.)

Thank you everyone!

Tripe is enjoyed by many countries worldwide, French, Italian, German, Chinese, Portuguese, Jewish -----------; except here in the US. The mere mentioning of tripe is enough to turn many people's stomach. :-)

You do need to prepare tripe with an extra step of blanching, or you will get that not too pleasant flavor.

artemis_ma, that Turkish recipe sounds real delicious. I will have to try thaat next.

plllog, my concoction of tripe stew uses ingredients mostly from my garden; Royal Corona beans, rosemary, tomatoes, goji berries, snap peas, basil leaves.

dcarch

Ah. So the garnishes reflect what's in the stew. Cool. Thanks!

I'm not fond of tripe. I've been willing to try it many times, and best was a friends moms polsole/pisole? not sure of the spelling stew/soup. Spicy and had hominy and beans an mmmm. Ate it all but the bigger chunks of tripe. She explained it's important to the stew/soup flavor, but it's OK if you don't eat it like some folks using chunks of salt pork in baked beans or other dishes.

But your post led me to wonder about those big, beautiful Royal Corona beans. Though I detest small green limas, I adore the huge white butterbeans and whole bite beans like this. So went off and looked and found a website that sells them by the pound for eating. Ordered them and a bunch of other dried beans, along with some dried hominy and mmm.

And thank you so much. Royal Corona beans are lovely. I'm already planning on dedicating some garden space next year to grow these. I did up a small batch with a dinner of tomatoes, spinach, pasta. As it gets colder, I'll likely try to figure out what that polsole/pisole thing was.

My husband love a plate of tripe à la mode de Caen but I can't go there lol. Lovely looking, as usual!

I quite like tripe, depending on how it is prepared. I did give up on a tripe dish in an Italian restaurant, because somehow it came out tasting like lobster, which I don’t care for.

Beautiful plate, dcarch.

Years ago the cafeteria of a metropolitan Boston hospital featured delicious pepper pot soup on it rotating menu.

It looked very similar to the one at this link.

https://www.allrecipes.com/recipe/13136/authentic-pepper-pot-soup/

dcarch, you could publish a book on "The Art of Plating" - it would be gorgeous, I'm sure!

I like tripe when it's prepared and cooked properly, which really applies to every type of food, I guess. I love a good menudo, the Mexican tripe stew.

There's other offal I prefer more - sweetbreads, foie gras - the only offal I've never been able to enjoy is brains. I think it's the texture, not really the flavor, that turns me off.

Everybody has individual preferences. One of the biggest fads out here is quail at the higher-end restaurants, and I find that really annoying (set prix fixe menus are huge out here in the San Francisco Bay Area) because of all the poultry species, the only one I don't like is....quail! Give me a Magret duck any day, LOL.

I don't mind tripe in pepper pot soup (I grew up with this) or in menudo, but that's about it. I also grew up (not knowing when I was) eating brains--I'm pretty sure my frugal grandmother, who lived across the street, put them in her ravioli. Tongue was also something we had now and then, but I never did like it.

DR Jennifer Daniels says too much of what get slaughtered goes to waste.

Ive never tried any of the above. But I guess I would if it was fixed properly.

But sine Ive seen farm animals up close I et much less meat.. Love them veggies esp when I can grow some myself.

It possibly won't be long before we will have nothing to eat but weeds. with the solar minimum and weather modification wars. droughts , floods, very long cold winters, droughts

Coincidence or not? Visiting DMIL this weekend, we were talking about cooking for oneself, and she mentioned that her father back in Yorkshire would make tripe for himself, but no one else In the family would eat it.