Tuesday, September 18, 2012

Tuesday's Cupful: Tripe

Beef cuts with a bad rap

The consumption and popularity of beef tripe is higher in countries around the globe besides the U.K. and the U.S.A. Look for three specific types: honeycomb, smooth, and leaf. Each type is cut and prepared from the first and second stomachs of cows. Tripe remains a reputable cut of beef in China, Italy, France, and Spain. A butcher has to become knowledgeable in "tripe dressing" to make the various cuts edible and ready for sell. The process involves washing and soaking the cuts in lime. Tripe has an acquired taste and flavor but can be delicious if cooked right.

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