tripe-stew

My Filipino background allows me to cook for you something you might not think of as delicious, in fact you may find this dish rather risqué. What is beef tripe?

The answer is from reference.com

A:While beef tripe is not very popular in the United States, it is a favored dish in many countries. Beef tripe is made from one of the first three stomachs of the cow, which is also used to make rennet for cheese. Many types of tripe are bleached and blanched. These processes can cause the tripe to be white and pale in color. Due to its toughness, tripe needs to be cooked for long periods of time to tenderize it. The preferred method for preparing tripe is boiling.

This notion of eating the cow’s stomach can possibly leave you feeling queasy, indeed faint. However, growing up, this whitish, muscular part of the cow cooked long and slow in a liquid made of tomato sauce, fish sauce (patis), ginger, garlic, bay leaves, salt and pepper, can fill you up.

There is really no foul aroma for the tripe has been cleaned very intricately before it is sold at market. A dish like this will take at least two hours to slow cook to tender, if using a pressure cooker, the time could be less of course. If you do want to try this dish and other Filipino or Asian American dishes, contact me at CHEF RON.

THANK YOU!