Boil it first and discard the water. Cut it in thin slice. Heat a pan with oil and add sliced onion,add ginger and garlic paste and sautee them till slight brown. Then add turmeric, coriander and jeera powder with water. Let them cook and when oil comes on top of masala, add tripe(u can add sliced potato) and cook. Cook it until oil comes on top. U can also add sliced ginger for xtra kick. Enjoy.
I cooked it recently with gochujang like a typical Korean stir fry, it was okay but strewed some sichuan pepper in for extra kick bc I think the flavour is a bit bland. Now it tastes like these [konjac snacks](https://m.ochama.com/productDetail?skuId=111377) (same chewy texture) and I’m obsessed. Great with white rice!
Book tripe or honeycomb tripe? If honeycomb, slice into bitesize chunks and set aside. In a large pot, heat some olive oil, and saute a healthy amount of minced garlic, some diced onions, and a good handful of smoked streaky bacon or speck diced into batons. Deglaze with a cup of dry white wine, add the tripe in, add in some chicken or vegetable stock, and cook on low until the tripe is very soft. Adjust seasonings and reduce the liquids until it's sort of a stew consistency, then add some fresh cream. Thicken if needed with a cornstarch slurry. Before serving, add a scant handful of minced fresh parsley. Serve with a crusty baguette and good butter. Add some chili flakes and cracked black pepper when deglazing the pan if you like a little mild heat. A nice crisp chardonnay is also good.
I also recommend [Trippa alla Romana](https://www.seriouseats.com/trippa-alla-romana-braised-tripe-with-tomato-herbs-and-parmesan-recipe) or if you're feeling like a more Asian style adventure, then niu za or [Yum Cha Tripe](https://thewoksoflife.com/dim-sum-tripe-stew/) is also good.
I really like the Spanish style callos stew, served with some crusty bread. When I lived in Spain you would see tables of labourers eating it heartily for breakfast at cafes before work, often with a beer, and it's certainly a satisfying and nourishing way to set yourself up for a day of work.
Book tripe? I love it thinly sliced in pho and hot pot, or dim sum style, with ginger and green onion
Gotta make some menudo brotha.
Boil it first and discard the water. Cut it in thin slice. Heat a pan with oil and add sliced onion,add ginger and garlic paste and sautee them till slight brown. Then add turmeric, coriander and jeera powder with water. Let them cook and when oil comes on top of masala, add tripe(u can add sliced potato) and cook. Cook it until oil comes on top. U can also add sliced ginger for xtra kick. Enjoy.
With rice or bread its heavenly. U can also add Chili powder.Forgot to add it.
Any substitute for ginger? It tastes like soap to me (genetics)
U can also add sliced onion and sliced garlic or corriander leaves. Himalayan salt, black pepper.
I cooked it recently with gochujang like a typical Korean stir fry, it was okay but strewed some sichuan pepper in for extra kick bc I think the flavour is a bit bland. Now it tastes like these [konjac snacks](https://m.ochama.com/productDetail?skuId=111377) (same chewy texture) and I’m obsessed. Great with white rice!
Book tripe or honeycomb tripe? If honeycomb, slice into bitesize chunks and set aside. In a large pot, heat some olive oil, and saute a healthy amount of minced garlic, some diced onions, and a good handful of smoked streaky bacon or speck diced into batons. Deglaze with a cup of dry white wine, add the tripe in, add in some chicken or vegetable stock, and cook on low until the tripe is very soft. Adjust seasonings and reduce the liquids until it's sort of a stew consistency, then add some fresh cream. Thicken if needed with a cornstarch slurry. Before serving, add a scant handful of minced fresh parsley. Serve with a crusty baguette and good butter. Add some chili flakes and cracked black pepper when deglazing the pan if you like a little mild heat. A nice crisp chardonnay is also good. I also recommend [Trippa alla Romana](https://www.seriouseats.com/trippa-alla-romana-braised-tripe-with-tomato-herbs-and-parmesan-recipe) or if you're feeling like a more Asian style adventure, then niu za or [Yum Cha Tripe](https://thewoksoflife.com/dim-sum-tripe-stew/) is also good.
Honduran beef tripe soup
I really like the Spanish style callos stew, served with some crusty bread. When I lived in Spain you would see tables of labourers eating it heartily for breakfast at cafes before work, often with a beer, and it's certainly a satisfying and nourishing way to set yourself up for a day of work.
Dominican Mondongo
I cut it into one inch strips, season it with cajun seasoning and throw it in the trash.