Tripe was a staple of my childhood meals. Also kidney, liver, even brains - I never cared for them - and other "variety meats", as some American supermarkets label them. Triperies were once common in French markets, like boucheries chevalines, which served only horsemeat, but they've largely disappeared - as have horses (though I don't think the two facts are connected.)
Haha! I was (inadvertently) served tripe in a restaurant in Singapore, and after one bite i asked and found out what it was. It was so awful that the memory HAUNTS me. Lol! This sounds worse! Great story and I love the pictures too. :)
As with most simple dishes, the description is the recipe, the rest trial and error. A few squirts of siracha or any good chili/garlic sauce never hurts.
I also grew up with depression era parents. I was the last of 5. We had a garden & fruit trees in the yard and my mother would work hard canning Italian plums, peaches, pears, tomatoes, etc.
Tripe was a staple of my childhood meals. Also kidney, liver, even brains - I never cared for them - and other "variety meats", as some American supermarkets label them. Triperies were once common in French markets, like boucheries chevalines, which served only horsemeat, but they've largely disappeared - as have horses (though I don't think the two facts are connected.)
Haha! I was (inadvertently) served tripe in a restaurant in Singapore, and after one bite i asked and found out what it was. It was so awful that the memory HAUNTS me. Lol! This sounds worse! Great story and I love the pictures too. :)
Ha Ha ha. I do like to know what is in the dish:) It seems i like poor food too.
Must try tourlou.
As with most simple dishes, the description is the recipe, the rest trial and error. A few squirts of siracha or any good chili/garlic sauce never hurts.
I also grew up with depression era parents. I was the last of 5. We had a garden & fruit trees in the yard and my mother would work hard canning Italian plums, peaches, pears, tomatoes, etc.