About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Oxtail, Vaccinara Style | Main | Braised Artichokes with Peas »

Honeycomb Tripe with Parmesan Cheese

My mother was born in England. Her family emigrated to Canada in 1919, with my grandfather and his family receiving free passage because of his service in the British Army in World War I. My father's ancestor also came from England, as a Sergeant in the British Army, but more than a century earlier, in 1799. He was posted on the Niagara Frontier and as a result of his service, including holding back the invading Americans in the War of 1812, received a land grant in Eastern Ontario, where I live. And I do not have any relative whose surname ends in a vowel. In other words, I am about as far removed from any family connections to Italy as possible. I am absolutely positive that I am the first, last and only member of my extended family to have prepared and consumed tripe.

But this was not my first time eating tripe. I had it on our last night in Rome in Trastevere in September 2007. I wasn't really sure what it was when I ordered it - I tend to try unfamiliar menu items in a different setting (cf. cuttlefish in an earlier post). I ate all of it, but wasn't impressed - tasted like raw calimari in a tomato sauce, and that's being generous.

One clue that this is a "variety" meat is the number of ingredients. In addition to the tripe, the recipe calls for butter, vegetable oil, onion, celery, carrot, garlic, parsley, rosemary leaves, white wine, plum tomatoes, hot red chili peppers, salt, pepper, beef broth, parmigiano-reggiano cheese - See below.

IMG_9116a.JPG

What exactly is honeycomb tripe, you may ask - as I did. Well, it is made from the reticulum, the second of a cow's three stomachs - lovely image, eh?. The source of the appellation "honeycomb" is obvious:

IMG_9117a.JPG

Perhaps somewhat surprisingly, the most difficult ingredient for me to locate was not the tripe - The Butchery in Bells Corners came through again - but the "hot red chili pepper" - not in season at this time of the year. Instead of opting for a hot green pepper, I chose to go with dried red pepper flakes. Marcella's directions call for the chili pepper "to taste", so I would have been justified in omitting it entirely - but I always try to assuage Marcella, as readers of this blog can attest - so the dried version it was.

Preparation time was longer than usual - upwards of 3 hours from start to finish. And even at that, I lengthened it for a day. Well, Marcella says that it tastes even better the second day - and besides we met with some friends at the Brigadoon in Oxford Mills last night. So I had to take it out of the 'fridge, reheat it and add some butter and the Parmesan cheese. Here's what it looked like:

IMG_9152a.JPG

And I ate all of what you see in the pic. - but I was alone. BW had some soup & nobody else was around.

One week I enjoy an all-time favourite; the next week I get to eat a cow's stomach. Both recipes are found in the same chapter. And so it goes.

What I liked about this recipe:

Three things:

1. BW said, "Well, it smells OK."

2. Aside from the tripe, very common ingredients.

3. It was better than the tripe I had in Rome in September 2007.

What I didn't I like about this recipe:

Well, first of all, it's a cow's stomach .... Actually, that's enough, don't you think?

Would I make it again?

No.

Comments (3)

Beth:

Doug,I loved your post today. It started my day with a laugh.

Marcella Hazan:

A most charming post, Doug, unconverted, but not offensive, very civil, which is your style, even on your crabby days. I was interested to learn that Britain was willing to pay the way for those veterans who wanted to emigrate. Did the government do that after the Second World War as well? If you research British cooking customs, you may find that there was a time that tripe was quite popular in England, and that there were even restaurants that specialized in it, as once they did even in New York and Philadelphia. I agree with you about tripe in Rome. They cook it with mint and I don't like that. I am loath to pay Tuscans any compliments, but that is the region where they are best at trippa, with the exception of the Veneto where they make a marvelous zuppa di trippe, Eschewing false modesty, I admit to making the best trippa I have tasted. It's not like calamari at all, it is tender and sweet and absolutely luscious. Why should a cow's stomach be less appealing than one of its ribs?

Frank Eric Rathbone:

Tripe is sufficiently popular that the Campbell Soup Company markets a canned Philadelphia Pepper Pot soup. This is a dish dating back to at least the Revolutionary War based on tripe.

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This page contains a single entry from the blog posted on December 22, 2010 6:00 AM.

The previous post in this blog was Oxtail, Vaccinara Style.

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