Tripe offal good two ways
Offal comes from the term, off-fall. Offal are the off cuts from an animal carcass, usually organs. Today they are called variety meats to make them palatable and salable.
Sweet breads (Calf thymus), liver, brains, kidneys, tripe, tongue, heads, hooves, blood, trotters, tails, snouts, are examples of offal.
Fat is offal, as are bones used to make stock, broth, and soup. Bone marrow is another offal delicacy.
When people butchered their own animals, every part was used. Nose to tail was the norm. Nothing was wasted, including blood and other body fluids.
During early modern times, through the Great Depression and World War II, offal was sold to as cheap protein. Butchers took it home to their families. Butcher families did not eat what they sold. They ate what they could not or no longer sell.
It was not unusual to find offal on dinner plates a few times a week in ethnic, working class and poor families.
Today, variety meats are delicacies. In restaurants some, like sweet breads, are expensive. If you ever ate pate, you had offal, as most pate is made with liver.
Liver and onions was a popular diner staple too.
Nose to tail cookery is finally becoming popular and expensive in some restaurants. Chefs, like Fergus Henderson in England, started this trend.
My father and mother used to make dishes with offal. Calf or lamb brains with peppers, onions, and eggs, calf or lamb kidneys, and beef tongue. Chicken livers, gizzards, and onions were also in their repertoire.
Tripe, in its own broth with garlic and parsley or simmered in a tomato sauce with some of the broth and slivers of garlic were a regular staple, especially in winter months.
Pig trotters, neck bones, tails, snouts, and ears would go into tomato sauces. Trotters would be pickled for snacks.
One of my childhood favorites was halved roasted lambs heads in olive oil, garlic, herbs, and green peppers. The tongues, eyes, brains, and the choice morsels.
Offal was never awful in our home.
The association with poor people’s food, along with the “ick” and “eek” factors put many people off to eating or cooking offal.
This is a pity. People are missing out on the tasty bits. If you really want to learn how to cook, you need to get over the “ick” and “eek” factors.
Put on the big boy/girl apron and delve in. Learn to cook offal.
By the way, if you eat sausages, you are eating offal. The casings are made with intestinal linings.
This recipe is for tripe, two ways. The way my parents used to serve it. Some is in broth and some in tomato sauce.
Tripe takes time to cook due to all of the connective tissue. For tender tripe allow an hour to hour and a half cooking time.
5 lbs. Honeycomb tripe
3-4 carrots chopped
1 small onion chopped
1 tbls. Vanilla extract
2 bay leaves
1 tsp black pepper corns
Flat leaf parsley minced
Fresh Oregano minced
Fresh ground black pepper
Red pepper flakes (Optional)
For the tomato sauce:
One small onion diced
One small shallot fine diced (optional)
8-10 cloves of Garlic sliced thin or slivered.
Two small green peppers sliced thin
28 oz. can of tomato puree, crushed tomatoes, or whole tomatoes crushed by hand
1/3 cup extra virgin olive oil
Fresh course ground black pepper
Small pinch or two of red pepper flakes (optional)
The tripe should be cleaned of any fatty tissue and sliced into bite sized ribbons.
Place tripe into a pot and cover with water. Add salt, bay leaves, pepper corns and vanilla.
Bring to a boil.
Lower heat to simmer and cover.
Cook 60-90 minutes until tripe is tender. Check tenderness at about 45 minutes and every 15 minutes after.
Strain the broth into a bowl.
Remove the carrots from the tripe as they will be to mushy.
Separate the tripe in two equal portions.
Place half in the broth and half in tomato sauce.
Heat olive oil on low heat.
Add onions, shallot, garlic, and peppers. Sweat slowly until soft.
Add tomato product, a hefty pinch of the oregano, and red pepper flakes, if using.
Simmer for one half hour.
Mince parsley and oregano. Mix together.
Place tripe in broth and sauce into separate serving bowls.
Top each with a hefty portion of the herbs.
Place remaining herbs in a small dish so diners can add more if they choose.