Tripe

[TATTRAT]

Re: Tripe

As a Chef, I love it. It makes great stews, and soups. Being trained classical and fundamental French, I had to make LARGE quantities of tripes a la monde de Caen, A GREAT Stew of root veggies along with tripe and other variety meats, and apple cider.

The Pho House/restaurant uses are my favorite preparations though.

[Da Rolling Eye]

Re: Tripe

Sounds like the kind I make for my Dad: just tripe cooked in soy sauce, ginger and a little brown sugar.

Miulang

Hmmm. Okinawan style?

[Miulang]

Re: Tripe

Hmmm. Okinawan style?

Local style (may be Okinawan...dunno). My Dad, who spent some of his youth on a farm on Moloka'i, taught me how to make it this way. Probably learned how to make it from his mother (she wasn't Okinawa-ken, as far as I know). You know farmers...they don't waste ANYTHING!

Miulang

[Leo Lakio]

Re: Tripe

Sounds like the kind I make for my Dad: just tripe cooked in soy sauce, ginger and a little brown sugar.

Hmmm. Okinawan style?

Local style (may be Okinawan...dunno).

Huh - maybe so. That's how I've had it at the AF's folks' place - and her mother's side is Uchinanchu. I'll have to ask.