Tripe and potatoes)

[Deleted]

Tripe and potatoes





Ingredients
•2-3 tablespoons of white or red wine
•One can of tomatoes or passato
•4-6 potatoes, peeled and cut into pieces
•1 bay leaf
•Kosher Salt and pepper
•1.5 - 2 pounds of pre-boiled tripe, cut into small pieces
•1 red onion, finely chopped
•2 carrots, coarsely chopped
•2 stalks of celery, coarsely chopped



Process
1.In a large pot add olive oil and cook the onion, carrot, and celery. Adding salt and pepper. Add the tripe and stir for a few minutes. Add the wine and stir. Add the tomatoes and bay leaf. Stir and cover with a lid. Cook (simmer) for 30 minutes and add the potatoes. Cook for another 15 minutes (45 minutes total) or until the ingredients are tender.
2.Note: you should purchase pre-boiled tripe (cut in pieces) if possible (as they do in Italy). If not, you'll need to boil the tripe ahead of time



Boil in water to cover with 1/2 cup vinegar white

[Clipper]

It sounds good Alan. There was a restaurant in Rome several years ago named Vinci's. Vinci was a retired Rome police officer with only one arm. His wife used to cook tripe once a week as the lunch special and there was a large fan base that would look forward to it. ( I used to alternate between tripe at Vinci's and "roast beef Wednesday" at Eddie's Paramount Diner on Dominick St.) I don't remember exactly how she made it, other than it was cooked in a tomato sauce and was very good.

One would have to think that there is very little nutritional value in cooked tripe. You have to boil the hell out of it in order to make it tender enough to chew. I bought it just once and tried making it at home and it didn't come out anything like Vinci's. I bought it already cleaned and packaged. I guess cleaning it is the hardest part of the process, much like cleaning kidneys or chitterlings.

The last tripe I ate was at Joe's on Pelletieri Ave in East Utica. That was quite good. You should try it if you don't feel like spending the time to make it at home.

I don't think I have ever seen tripe in the stores here so this is one recipe that I won't be able to try here at home. I doubt that Kathy would cook it anyway. She refused to cook pork kidneys once. I used to like those boiled, then cut up in pieces and sauteed in butter along with some bell pepper and a little garlic.

You must make your neighbors drool with the wonderful smells permeating the hallway outside your apartment when you fire up the stove and do your gourmet cooking.

[kit]

Looks good Alan, but tripe isn't my cup-of-tea. I'd have to substitute a different meat (maybe pork) for the tripe, but the rest looks delicious. I'll give it a try.

[Deleted]

It's a different dish altogether. I have had a few versions. A friend of my Mom I think his name was Leo Dudziak way back in the late 50' and early 60's made fantastic tripe. It was small pieces of Tripe and potato in a very light tomato sauce that tasted like V8 juice to me. I liked that. And he put some hot pepper in it and back then I liked that, not today.

[Clipper]

Good tomato based sauce, a little garlic and hot pepper can make an old boot taste like prime rib, lol. I can't imagine anyone trying to clean a cows stomach lining at home when you can buy it all snowy white and clean at the markets up there. I just doesn't seem to be a thing that anyone cooks around here. We DO see gallon buckets of chitterlings, both frozen and fresh. No thanks. No chitterlings for this person, EVER.

I simply wasn't thrilled with the tripe experiment that I tried at home. By the time I boiled the tripe to an acceptable tenderness, it had no flavor and only added bulk to the dish.

[Deleted]

Poll beans in sauce tonight. The last of my frozen poll beans from last summer.

[Clipper]

Sounds good Alan. We should be seeing fresh local beans around here shortly. They have long green beans that they call half runners. A popular dish with Southerners is green beans and potatoes. They make a meal of it. I myself would have to have a little meat protein with that. Throw a couple of ham hocks in there.

I have never had green beans in sauce. Do ya simply simmer them on the stove in the sauce with a little garlic?

The strawberries are out now here and we bought 4 quarts this afternoon. I will buy them 4 quarts at a time for Kathy to prepare and freeze a couple times a week until they are gone out of season. Kathy freezes them and we have just finished the berries from last season not too terribly long ago. They are really good on top of her home made cheese cake.

Where do you get your beans? At the farmer's market? When my boys were young there was a farmer that rented land all over Floyd and planted acres and acres of green beans. After they had the mechanical picker go through we used to go with 5 gallon pails and pick what the machines missed. My ex would can 30 or 40 quarts of them for winter use.