tripe

my mum, karyn and her father, kyran

Today I decided to delve right in and admit that I like tripe. I want to get it off my chest right away, so we can continue our friendship with that out in the open. I do know a few other people who like it, - we found out about each others' little secret through a whisper, "I eat tripe. Do you like tripe?". This was after I was served a dish that resembled a gelatinous mix of pig's noses, I think. I figured it was safe to ask. But, today I am telling you, the world - I LIKE TRIPE. 

My Grandmother used to make it for my sister and I before I knew or cared about what it was. I believe we also ate brains, maybe tongue. I am not sure why these things found their way into a child's repertoire - but I think it must be put down to the fact that my Grandma was probably also brought up on the same, as they have been served in my family straight down the line. 

I made my Mum make me tripe last time I was back home in Australia. I have been trying to learn how to cook everything I miss, and wanted to add tripe. I mean, how can you make something that sounds so disgusting taste so good? Let me tell you, it is just pathetic how easy it is to make tripe the way my Grandma, and before her my Great-Grandma, made it. In fact, they pretty much made a bechamel sauce with tripe. Added a few things. Served it. I couldn't believe it! What? You mean the tripe dish of my youth, that seemed so yummy and comforting, and something I would never be able to replicate is WHITE SAUCE?? 

Tripe

500g tripe
2 potatoes 
1/2 teaspoon salt
1 white onion
1 Tablespoon flour
2/3 cup millk
1 Tablespoon butter
1 Tablespoon parsley

~ wash tripe. scrape underside if necessary. cut into 2cm squares

~ place in saucepan and cover with cold water, add salt, chopped onion and diced potatoes
~ cook gently until tender, 20 - 30 mins, with lid on

~ mix flour with a little of the milk

~ drain most of the liquid off the tripe, leaving 2/3 cup in the saucepan

~ add remaining milk, and butter

~ when nearly boiling, add blended flour and stir til boiling, then cook for 1 minute

~ add chopped parsley  


~ serve on a hot plate with green beans

rolls of grilled bacon and snippets of dry toast may be used as a garnish.

~ Apparently my Grandma was adamant you use beans in tripe. I like peas. Sorry, Grandma!

~ She also said make sure to use a white onion. Or your sauce will be brown. Mine sorta was anyway....

~ My first attempt at tripe was with turkey!! We had SO much left over from Thanksgiving, that I imagined it would taste good in the 'tripe sauce'. I was right, it did. And now I have even more left-overs, and they are going to be perfect filling for a pot-pie. I have a pastry recipe in the ledger somewhere... guess that will be next on the to-try list!

~ I forgot the parsley and used sariette (savory) instead.

The Pot-Pies from the left-overs. I couldn't be bothered making pastry... (it's a busy time of year, what can I say), the store down the road from us didn't have any Phyllo pastry, and only had these puff-pastry shells. They worked pretty well. We ate them with chips. Fries. (!) Oh, the joys of living in a country that speaks the same language, but sometimes doesn't at all...!