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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