The different textures on the tripe is because of the cows having 4 stomachs (4 compartments) each compartment has a different texture. The reticulum is the one that has the honeycomb pattern.
@@glasgowgallus247 - Reticulum is the Latin word for 'Net'. Hence the name of the Gladiator who used a trident and a net: 'Retarius'. The honeycomb lining (to increase surface area) of that part of a ruminant's stomach resembles a net.
I grew up opposite an old-fashioned butcher's shop, sawdust on the floor etc. The butcher's family had a lovely dog and tripe was a major part of his diet. He lived until he was almost 17 and barely slowed down even towards the end. There is something in that saying "as fit as a butcher's dog" that they use on canned tripe for dogs!
12:17 Yeah one can really tell Eva gave the tripe a 10/10 as well, with the way she *_instantly_* turned her gaze towards more after finishing a bite. 😆 🥺
My only recollection of eating tripe was sitting in my baby seat with a plateful of salt and vinegar flavoured white chunks that were chewy but with a slight crunch. I was fascinated by the honeycomb pattern on one side and it must have made a huge impression on me because I can remember enjoying it immensely far too many decades later. You couldn't get me to eat it now though.
I have a similar memory of being fascinated with the honeycomb side of tripe when I was a little kid. My parents were grossed out by it, so it took me a few decades to find out that I love menudo.
@@AtomicShrimpas scary as it sounds the best Mexican food where I come from in central California is from what we call roach coaches and you get tripas, lengua or even cabeza tacos as scary as that sounds.
Never commented on one of your videos before, but I felt I should just express my gratitude for your content Mr. Shrimp. I've been subscribed and a huge fan for a couple of years now and even though you're way out of the ordinary for my normal RUclips viewing experience; (literally on here for extreme music and video game stuff) I really appreciate everything you make and how you go about your life. Thanks for this great episode of WSiaC as well : )
Eva is so adorable, she's so careful, but you know she was looking for more! Superb begging skills 10/10 :) As for you, sounding a bit hoarse, try to get over that cold! Be well!
May I please thank you for introducing me to the best tin opener. You recommended them on one of your older videos that popped up on my stream and I figured they were worth a shot - a year ago and they're still going strong. Longest I think I've ever managed to keep a set working!
I recently used a can opener on a ringpull can because of your influence and honestly, I can see why it is your preference. I think I might be converted
I live in China now, and people here eat the stomach of a cow or a pig in Hot Pot restaurants(that’s when you boil raw food in the soup yourself), and everybody absolutely loves it
I love Saffron Milkcaps, they have a different texture as they are in the Russula family. Some of the cells in this family are spherical not oblong as most living cells are. That is why the Russulas are called Brittle Gills. I love most of your content but particularly like it when it is about mushrooms or foraging. Keep up the good work.
I love your weird stuff in a can. I have some sensory problems with food, especially those with the rubbery, squishy, gloopy or foamy textures (think raw or par-cooked egg white, pavlova, milk foam and skin, or notable, tripe and other atypical meats). But I love food, especially hearty, savoury, "simple" foods. Whilst I often can't eat these things, I am ever so curious to what they are like! Your descriptions and tasting notes are so vivid, I feel like I'm eating it! And bonus, sometimes helps me decide whether I might be able to try it in small amounts. Many thanks from me.
In my youth, for a short time, I worked at The British Pantry in Redmond WA. It is a tea room/gift shop/grociers/delicatessen all in one place. When church was over on Saturdays, the elderly brits would flock to the pantry for sliced tongue sandwiches and shepards pies. Once, I met an elderly man who flew spitfires in the RAF.
Tongue is lovely. I've even prepared tongue from scratch. It was so big I had to buy a huge stockpot out of a charity shop,which I still use for boiling bones.
As a teenage pole, I actually really love the Polish version of tripe - flaki. It's more like a soup, but i do love the texture of the tripe in there. It feels very homely, nourishing and warming. A lot of Polish food tastes better if you dont think way too long about what exactly you're eating Haha. Same with blood soup, colloquially called "chocolate soup", and blood sasuages just called "kaszanka" which instead calls them "groat sasuages". Most people in Poland grow up eating these things casually with their familes, and only end up being grossed out after they learn what they are.
My grandmother used to feed us on tripe, as she was very fond of it (and cow heel). I prefered the honeycomb stuff (from the reticulum), cold with vinegar, but she was fond of the blanket tripe, which comes from a different stomach (the rumen). That's what you may have had there, a mixture of honeycomb and blanket, cooked together.
Are you from the North-West of England? That's exactly how my mum and grandma used to serve it and I hated it. And grandma used to make cow heel pie. I loved the crust and potatoes Eric but would gag on the cow heel. For many years I thought it was made with eels. Cow eels!
Yum! This Spanish version of tripe stew looks good. When I have menudo, I like fresh diced white onions, cilantro, and lime juice on top. The sharpness and freshness cuts through the rich & heavy stew. I use warm corn tortillas to eat some of the tripe, and dip in the broth. So comforting on a cold day.
In red chile stew which would be great for someone with a cold for Mr. Atomic Shrimp. Very common in New Mexico and the Southwest U.S. wish we could make a batch for you. Commonly found in restaurants here. Feel better, sir. 😇
I think the thicker pieces in the stew may be seam or smooth tripe. My mother is a seam tripe fan whereas I'm a honeycomb kind of guy. Tripe is nowhere near as popular here in the northwest of the UK as it used to be, however it's still possible to get both varieties to eat raw or cooked.
Well Ive been in northwest since birth, but you still wont get me eating that😂 Too many memories of grandmother feeding me pickled tripe when I was young - I hated it 🤢🤢🤢
Tripe is delicious. I live in the NE part of Pennsylvania, and we have large populations of various European ancestry, especially Italian, Polish, Irish. Anyway, I've had Italian-grandma style tripe and it is just so good, I'd encourage anyone to try it. Another enjoyable video Mike, and I hope the finger is healing after your run-in with those ninjas on your front walk.
I love Saffron Milkcaps and I'm lucky enough to find them growing in a pine plantation near where I live in Australia. However, I don't find them in Summer. Autumn/Winter is when they make their appearance here. I like them fried in some butter. 💐🙋♀️🇦🇺
I had tripe for lunch in a black pepper sauce, in a Chinese restaurant, along with weird broccoli, but they also serve sheep tripe with ginger and spring onions, which is great too though it does look like shredded net curtains. it was lovely and hot and not rubbery at all.
Menudo (the Mexican equivalent of tripe soup) is said to taste better the second day, and I agree. So, I wouldn't be surprised if the canned version tastes even better than fresh.
Mushrooms and tripe, I adore both. There are two parts of the stomach that go into tripe, one is the honeycomb patterned part and the fuzzy, sort of "hairy" part. The fuzzy part is better. In my neck of the woods (Northern Serbia) we eat tripe in the form of a thick, spicy soup with lots of onions, garlic and paprika. When properly prepared, it is mouth watering.
I'm from Madrid, and I often go up to the mountains to collect mushrooms. These ones - which I've always called Niscalos, never heard Rovellón interestingly enough, but a quick google search confirms they're the same mushroom - have always been my personal favourites, despite there being much more prized ones in the woods. I've never actually had them boiled, interestingly enough, I usually fry them up, but I do find they pair incredibly well with meat. My favourite method of eating them is mixed in with some cubed chewy pork, with a sauce made from milk, carrots and onions. Interestingly, it comes out looking almost identical to those callos with the mushrooms in them, so this video got my mouth watering.
@@CheshireTomcat68 You beat me to it, but 99% of people have no idea what those P38/P51 openers are. Used to get one in every 24hr ration pack - showing my age here lol.. Yesterday the pulltab on a tin of goulash I was opening just came up without the lid even opening a bit, out came the Swiss Army Knife and I was able to push the lid down and then lift it up and out, with the can opener.
Food textures can be so contextual. In an Italian restaurant, I’d be disgusted by a mucilaginous soup, but the same soup in a Chinese restaurant is delicious! I think it’s important to keep an open mind about strange textures
Every preparation of tripe I've had back in Italy has been incredible, but I might even prefer Chinese (I think it's usually Sichuanese but wouldn't want to get it wrong!) cold tripe, which is served with chili oil, peanuts and fresh coriander. As a fellow tripe lover, you should definitely try it if you ever see it on a restaurant menu
I'm sure you've tried some before, but I'd love to see you try some weird Portuguese stuff in cans. Cow hand with chickpeas, garlic cod, squid, octopus. Lots of options really
Looking very Tripey😆 I’m a big fan of offal but I’ve always drawn the line at Tripe and brains. Still have no desire to try brain but your enthusiasm for Tripe is beginning to turn me, I might check the local eastern european shops for a can. Watching these always makes me think of the time me and my mate were on a road trip in Italy in 1989, my mate was essentially vegetarian at the time. We were camping and he was chuffed to find some canned pasta in tomato sauce, I almost died laughing when a German bloke we were camping next to was surprised he was woolfing down shredded lungs in tomato sauce😆😆
To me, having lived in Spain and a number of other countries including the Netherlands, Austria and Germany, the only weird thing is how little we here in the UK can buy in cans, jars, or pouches. Callos a la madrilena is something I always make a point of buying if I'm in Spain, as well as the various bean dishes - Fabada Asturiana, Lentejas a la Riojana etc. Not as good as home-made or in a restaurant but a far cry from our baked beans. There is a tinned tripe soup you can find in the UK if you can find Bulgarian food but it's not as good as the Spanish tripe. Also I like all the tinned fish and seafood you can get in Spain - mussels in all kinds of sauce, clams, razorclams, and of course squid and octopus. This is just in tiny budget supermarkets (DIA for example). Bottom line is you can make a fairly decent 2 course Spanish meal just from canned food - first course beans/lentils with pork, chorizo and black pudding, second course fish/seafood and veg. In the Netherlands the tinned fish section in supermarkets always includes tins of cod liver. It's deliciously creamy and fishy and of course rich in omega 3 and vit D, I eat it as is with copious amounts of lemon juice, and some black pepper, on toasted wholemeal bread. It's known as the foie gras of the sea. In the UK there's just one online supplier of it. Also quite normal in Dutch supermarkets are jars of ''rillettes de canard'' i.e. basically a type of coarse duck pate, imported from France. Dutch supermarkets have loads more and better quality cans and pouches of soup than the UK. I've found some nice ones here in the Romanian products sections, specifically the chicken soup with sour cream in, with actual bite size pieces of chicken thigh. Some nice pouch and tinned soups in Polish shops too. Finally there are far more choices of tinned and jarred vegetables outside the UK. Mushrooms in tins and jars; asparagus green and white in jars are all commonplace in Spain, Austria, Germany and NL; baby carrots and peas are a common combo in the Netherlands. Red cabbage and apple is another favourite of mine for a side with a basic meat and potatoes meal. Most countries also have a wider range of frozen veg, like peeled and cubed pumpkin in the Netherlands so you can whip up a quick pumpkin soup anytime with little effort (prepping pumpkin is a pain). I used to buy small packs of chopped chives and other herbs in Austria, never seen those here in the UK. Don't get me started on the abysmally small selection of fresh bread and pastries even in large supermarkets here in the UK. All of those 4 countries (NL, ES, DE, AT) put the UK to shame in that respect. It's not baked behind the scenes, and you can converse with a human in the bakery section to ask for example how long until the ham/cheese croissants are ready (baked with ham cubes and cheese inside the croissant itself, yum). At least Lidl has a passable selection at reasonable prices. Btw this is my experience living in London lol. I dread to think how it is in more sparsely populated places.
Okay so I had to look this up since i got curious but since cows have four stomachs the tripe does actually vary. Honeycomb tripe apparently comes from the second stomach. The other tripe you found in there looks like blanket tripe which comes from the first stomach.
I am glad you are enjoying the tripe. I love tripe. One thing you noticed was the difference in the sections of tripe. This is due to the fact that cows have 4 chambers to their stomach. They are the rummen, reticulum, omasum and abomasum. This is due to the method of digestion of remnants. They graze or eat, then settle for a few hours, burping up their food stored in the ruman and chew it, then it passes to the true stomachs and goes through the digestive process. You may have prices from several parts of the stomach as the different stomachs have different textures. The preferred tripe is the honeycomb tripe, but other types are sometimes mixed in. I think that is the "skin" or "hide" you found in your tripe. Yummy! Enjoy!!
I once have eaten fresh saffron milkcaps fried in butter, and they were quite nice. The unfotunate thing is that fungus gnats love them even more. Often even the small caps are thoroughly occupied by their offspring.
Speaking of wild mushrooms, have you noticed the mushroom seasons are gradually changing where you live due to the weather changing? I'm finding summer mushrooms in fall and fall mushrooms in winter now here in Pennsylvania, US. Are you experiencing anything like that where you live?
When on holiday in Great Yarmouth my grandad would get an open portion of chips with gravy from the chip stall, then walk along to the butchers market stall for a topping of tripe. It must have been popular because it was on the butchers menu, chip topping tripe. He couldn’t get any of us to try it, for love nor money. My Nan always opted for the pie and pea stall.
I love these ones, I have nothing exotic I can send from northern England, you'll have to go up and sample some. Love the Eva participation, great dog! and that's from a cat person haha
I love tripe, my favorite dish to make is the Hungarian Pacal pörkölt, wasn't really a fan of it when I made it Italian style. I've only had it once but Korean tripe stew is very delicious. Thankfully you can get tripe here in the US in the supermarket and most of the time it will be already bleached white and semi clean, but usually like to wash it a couple times in white vinegar to get a lot of the funky taste out of it, because I've had Pacal pörkölt at a Hungarian festival and I dont think they rinsed it enough because the "funk" flavor was too overbearing for me.
We eat trippes in Thailand, especially in North Eastern spicy soup. Here, trippes is named by the work that means mop. Maybe because it looks like a dirty rag. There is also the famous French "trippes a la mode de Caen".
Coming from a Wigan family and growing up in the 60’s, my mum would often make tripe and onions. It was bloody lovely. I often pick Saffron Milk Caps in a pine forest here in Dorset.
hm very interesting, tripe soup (with paprika powder, onion, garlic and cumin) is still very popular here in the czech republic and is served in most diners:) i'm not the biggest fan of the original, but i love the mushroom substitute version, which uses oyster or parasol mushrooms💚 i highly recommend trying that with your own forraged mushrooms
Ahh Saffron Milk Caps. I've seen a fair share of those, but similarly to you - not in any reasonable quantity... except that one time. Can't recall, think it was Slovenia, some mountain trail that had nearly zero tourists on it throughout the whole day. And suddenly we saw them - they were quite big, they were everywhere and 95% of them were infested with larvae. It was a dreamscape. Totally outlandish. We (3 people) made it out of there with roughly 6-8 kilograms (!!!) of them after pre-sorting - meaning we saw nearly a quarter of a ton of them on that trail. Just that one trail. And there was still more farther out from the trail. After proper sorting we still had to throw away 25%. But the haul was still gigantic. That was the first and last time I saw this phenomenon and now I am ashamed to say I can't even tell which country it was in.
Are pull tabs on cans mandatory? Well, at least some disaster relief experts recommend they should!! In case of emergency, canned goods are the preferred method of feeding starving people: you need neither water nor heat to cook them, they are waterproof and hygenicly packed, dont`t break easily and can be stored for a long time in every home. The can even be taken along easily if you have to evacuate. So wether it´s a flood, an earthquake, war or a pandemic: canned goods can be a livesaver! But NOT EVERYONE always has a can opener handy, like you do! (and I agree, your´s is a very good can-opener!) That explanation was given to me by a German relief worker, they lobby for mandatory pull tabs.
The flavour of tripe stew is fine. The mouthfeel however, is a challenge - and I love offal. Also, whenever I have tried it - and I really want to be able to like it one day - I have found it to be somewhat indigestible for several hours afterwards. I have, before anyone says anything, also tried it boiled, and served with salt and vinegar. I'm sorry to say, but I didn't enjoy that, one little bit. Maybe it's a food that I'll have to add to my tiny list (and it really is - not being able to dislike something until I have tried it, and given it a fair go)of foodstuffs I do not enjoy. Good video. Those mushrooms looked superb.
When I lived in New York, my Ecuadorian boyfriends mother made tripe dish with peanut butter. I know it sounds weird, but it was excellent! I've never been able to successfully duplicate the dish😢
I'm in Australia and have never had tripe, although I do remember seeing it in butcher shops years ago - was always fascinated by the look of it. After watching this video I went online to find canned tripe in order to try it and most of what came up was for canned tripe dog food. It must be a hit with dogs, as Eva has confirmed. Anyhow, I will keep looking for the people version as I'm keen to give it a go. As for saffron milk caps, we go picking for them after rain in some local pine forests, so have had those numerous times.
This looks lovely. Tripe is a bit frustrating to me. I generally love organ meats (beef liver and pork intestine being particular favorites), and I like the flavor of tripe, but I find the texture fairly unpleasant. However, I've only tried honeycomb tripe, as that seems to be the most commonly available, and I've only had it a couple of times, so it's possible I've just had some poor examples. At some point, I plan to visit the butcher for cuts of all four kinds of beef tripe and try cooking them up myself to see how I like them homemade.
Here in Bulgaria, tripe soup is quite a popular dish for treating hangovers. It's made with lots of milk and paprika, and it's best served piping hot, alongside crushed garlic with vinegar, some chili flakes, and of course - an ice cold beer.
Pasta are made in different shapes so they hold souce well. Tripe is the meat that does this naturally. It's meat that is MADE to hold sauce. Frankly if we talk about texture, saffron milkcap is of more of a concern to me. Freshly cooked they have a kind of grainy, mealy texture. Great flavour, though.
Hi atomic shrimp love your channel this episode looks really delicious 😋 do you know if I can buy the tins of tripe and mushrooms in the uk, a big shout out from Cheltenham 😊😊
If you can find a mediterranean supermarket, you might be able to get this in there; if not, Polish flaki and Hungarian Pacalpörkölt are somewhat similar
My grandma used to cook tripe for her dog and I liked to "steal" pieces of the freshly cooked stuff. My mother thought of that - and by proxy me - being disgusting, my grandma thought it was weird and I thought it was yummy 🤣 That was about 55 years ago and nowadays butchers don't sell that stuff any longer; I may find it in some shop selling ingredients for Polish or Russian cuisine. Your video just made me wanting to have a portion 🥰
I don't know what 'foreign' shops there are where you live. Here we ordered the tripe (and other 'strange' ingredients) at a Moroccan shop. It wasn't in the shop, but when we ordered it the shopkeeper could get it somewhere and then he phoned us it was there.
Yet another fascinating installment! Cold sounds to be getting better 😊 I've never tried tripe and although thevflavour probably wouldn't put me off as I'm up for a steak and kidney pudding or liver and onion gravy... The texture sounds like it would have me running for the hills! 🤣 Great video as ever, Happy 2024 to you Jenny and Eva.
5:51 Because the tray is upside down where the print is concerned for a split second I was amazed at a "rude" print there, in the middle. I guess all the drawings made in school have actually warped my mind a bit 😁 Or too much of Alan Davies off of QI influence 😁
I love tripe. my first French Tripe dish was Tripe a la mode de Caen (julia Child recipe) Normandy Calvados, yum. and If I ever see Tripe on a restaurant menu I invariably order it. Mexican Tripe dishes are a staple for almost any celebration and is quite delicious. Long live the innards hehehe Also being a mushroom fanatic, I was pleased to see the Saffron Milkcaps which I've yet to try. Thanks Mike and Eva....all the best Jim Mexico
Aww Eva. Such a good puppy. I'd have to give Eva the whole can. Tbh.. never tried it. Never even seen it. But it sounds and looks.. well.. weird. Lol Thanks for the video. Well wishes to you and the fam and the finger ☝️❤
Mexican tripe (menudo) is especially amazing, with the various accoutrements you add at the table to it to complement the flavor (lime, coriander/cilantro, onions, chiles) in a spicy broth. I grew up with Polish flaki, which are also great, flavored with marjoram, but the Mexican version adds acidity and additional textures, in addition to some heat. All are good. I just never make it at home because it stinks up the house a bit.
You need to get one of those 'safety' can openers that cuts the top of the can around the seam. They last for several years and you don't really need to wash them! It also makes the lid of the can go back on for easy refrigeration. Food also just slips out instead of getting caught of the lip of the cut
those mushrooms and their liquor would be good in risotto. when i was a kid in Yorkshire, my Da would get a bowel of mixed tripe from the market cold with salt, pepper and vinegar, there's a few types. i loved it until I found out what it was as a teen. medieval England ate little else.
Nice! Good luck with saffron milkcap hunting! I understand your suspicion of boiling mushrooms, but I've found that milkcaps and russulas survive boiling exceptionally well, I even parboil them now before frying as that actually draws some of the water out (by action of contracting the tissue) and helps them brown very well.
I haven't had tripe in so long, used to love it on its own drenched in vinegar and a bit of salt. I remember when chippys used to sometimes even sell it
Sadly the restaurant in the village where we have a house in France closed down recently. During the summer they had themed Saturday nights. Moules Frites, Cous cous, Paella and lastly Tripes. Ten euros for as much as you can eat. We were never there on a Tripes weekend, but I'm told it was very popular. My own experience of tripe was over 50 years ago when my mum bought it from Leeds market. There are several types, we never bought the honeycomb one. All I can remember is eating it with lots of vinegar and pepper, as a fussy eater I was never enthusiastic about it.
I think if it was in a stew that tripe would be perfectly palatable. However I couldn't eat it out of a can like that, so you're a braver man than I Mike!
Back at college a mate of mine used to get chips of one of the market stalls and then go over to the butcher and get 30 pence of tripe on top of them. I did try it, but it really, really wasn't to my taste!
"For some reason people seem to think that the pull tab on the can is mandatory." I also used to think that the pull tabs on cans are mandatory until I watched your videos
My late Dad used to cook tribe for his dog, huge pots filled to the rim. The smell has put me off ever trying this for life, regardless of how tasty the ingredients in the different dishes seem. Even just watching this brought it back! 😂
Never had canned tripe, but freshly cooked tripe stew I had a few times. If it was easier to get fresh tripe here in the Netherlands we probably would have had it more often. It was one of those Caribbean recipes of my (late) husband. For dishes like that a pressure cooker was needed (also for cooking octopus and goat/sheep). Cooking under pressure makes it not-too-chewy, just right, so the delicious flavour (when combined with vegetables and spices) comes out very well. I'm so sorry I'm not able to cook like he did (I tried, but I don't have the 'feeling' for it).
Tripe is treated and viewed with overwhelming suspension here in the northeastern (New England) USA as well. If properly cleaned it can be very good. But it seems the opinion of it you spoke of holds here as well.
The different textures on the tripe is because of the cows having 4 stomachs (4 compartments) each compartment has a different texture. The reticulum is the one that has the honeycomb pattern.
Oh,God🤢far too much information
Mummy... reticulum... that's the best bit...🤗🏴👍
Yeah, I like tripe. Unfortunately it's becoming very hard to find. It's also becoming increasingly expensive. Bugger.
@@glasgowgallus247 - Reticulum is the Latin word for 'Net'. Hence the name of the Gladiator who used a trident and a net: 'Retarius'.
The honeycomb lining (to increase surface area) of that part of a ruminant's stomach resembles a net.
@@brianartillery Oh really? Thanks for that...🙏🏴
I grew up opposite an old-fashioned butcher's shop, sawdust on the floor etc. The butcher's family had a lovely dog and tripe was a major part of his diet. He lived until he was almost 17 and barely slowed down even towards the end. There is something in that saying "as fit as a butcher's dog" that they use on canned tripe for dogs!
i thought it was the butcher who lived until he was almost 17 and i was very worried for a second!
12:17 Yeah one can really tell Eva gave the tripe a 10/10 as well, with the way she *_instantly_* turned her gaze towards more after finishing a bite. 😆 🥺
My only recollection of eating tripe was sitting in my baby seat with a plateful of salt and vinegar flavoured white chunks that were chewy but with a slight crunch. I was fascinated by the honeycomb pattern on one side and it must have made a huge impression on me because I can remember enjoying it immensely far too many decades later. You couldn't get me to eat it now though.
My mum used to eat it that way - just boiled or steamed with salt, vinegar and pepper
I have a similar memory of being fascinated with the honeycomb side of tripe when I was a little kid. My parents were grossed out by it, so it took me a few decades to find out that I love menudo.
@@AtomicShrimpas scary as it sounds the best Mexican food where I come from in central California is from what we call roach coaches and you get tripas, lengua or even cabeza tacos as scary as that sounds.
My mom and Dad loved tripe this way. I couldn't stand the stuff then. Maybe if i can get ahold of a can of this I would like it.
@AtomicShrimp my dad's family love it like that, salt, white pepper and makt vinegar. Same with any cold shellfish 😅
Never commented on one of your videos before, but I felt I should just express my gratitude for your content Mr. Shrimp. I've been subscribed and a huge fan for a couple of years now and even though you're way out of the ordinary for my normal RUclips viewing experience; (literally on here for extreme music and video game stuff) I really appreciate everything you make and how you go about your life. Thanks for this great episode of WSiaC as well : )
It's awesome hey? It's pretty neutral content in a way. I'm 180 opposite to what you described and I like his content similarly
Cadaver blood 😂
Been Vegan for 7 years, and yet I will happily watch this man eat a can of Tripe... a testiment to Mr Shrimp's entertainment prowess :D
Me too! Glad there's someone else to share that tiny bit of guilt with haha
Been vegan for four years now and same lol I watch almost everything he posts
Love a two-can special! Hope your finger's healing well :)
If Mr shrimp used his toucan can opener again in a two can special I'd lose my shit 😂😂😂
Eva is so adorable, she's so careful, but you know she was looking for more! Superb begging skills 10/10 :)
As for you, sounding a bit hoarse, try to get over that cold! Be well!
May I please thank you for introducing me to the best tin opener. You recommended them on one of your older videos that popped up on my stream and I figured they were worth a shot - a year ago and they're still going strong. Longest I think I've ever managed to keep a set working!
I recently used a can opener on a ringpull can because of your influence and honestly, I can see why it is your preference. I think I might be converted
I live in China now, and people here eat the stomach of a cow or a pig in Hot Pot restaurants(that’s when you boil raw food in the soup yourself), and everybody absolutely loves it
I love Saffron Milkcaps, they have a different texture as they are in the Russula family. Some of the cells in this family are spherical not oblong as most living cells are. That is why the Russulas are called Brittle Gills. I love most of your content but particularly like it when it is about mushrooms or foraging. Keep up the good work.
Eva definitely likes the smell of tripe. I am unconvinced that it stayed on her tongue long enough for the taste of tripe to register. LOL
I love your weird stuff in a can. I have some sensory problems with food, especially those with the rubbery, squishy, gloopy or foamy textures (think raw or par-cooked egg white, pavlova, milk foam and skin, or notable, tripe and other atypical meats). But I love food, especially hearty, savoury, "simple" foods. Whilst I often can't eat these things, I am ever so curious to what they are like! Your descriptions and tasting notes are so vivid, I feel like I'm eating it! And bonus, sometimes helps me decide whether I might be able to try it in small amounts.
Many thanks from me.
In my youth, for a short time, I worked at The British Pantry in Redmond WA. It is a tea room/gift shop/grociers/delicatessen all in one place. When church was over on Saturdays, the elderly brits would flock to the pantry for sliced tongue sandwiches and shepards pies. Once, I met an elderly man who flew spitfires in the RAF.
Tongue is lovely. I've even prepared tongue from scratch. It was so big I had to buy a huge stockpot out of a charity shop,which I still use for boiling bones.
I love tongue. Sadly they stopped selling it locally here just a year or two ago though it’s easy to get raw. Can still get it in M and S in the city.
As a teenage pole, I actually really love the Polish version of tripe - flaki. It's more like a soup, but i do love the texture of the tripe in there. It feels very homely, nourishing and warming. A lot of Polish food tastes better if you dont think way too long about what exactly you're eating Haha. Same with blood soup, colloquially called "chocolate soup", and blood sasuages just called "kaszanka" which instead calls them "groat sasuages". Most people in Poland grow up eating these things casually with their familes, and only end up being grossed out after they learn what they are.
I don't have mushroom for these tripe videos any more.
Happy new year Mr.& Mrs. Shrimp. Can't wait for what comes in 2024.
My grandmother used to feed us on tripe, as she was very fond of it (and cow heel). I prefered the honeycomb stuff (from the reticulum), cold with vinegar, but she was fond of the blanket tripe, which comes from a different stomach (the rumen). That's what you may have had there, a mixture of honeycomb and blanket, cooked together.
Are you from the North-West of England? That's exactly how my mum and grandma used to serve it and I hated it. And grandma used to make cow heel pie. I loved the crust and potatoes Eric but would gag on the cow heel. For many years I thought it was made with eels. Cow eels!
@@helza I grew up in the North West. I know what you mean about that revolting lump of gristle. I wouldn't eat it as a kid either.
Tripe was boiled in milk and onion in Ireland and I can’t say I liked it as a fussy child.
Yum! This Spanish version of tripe stew looks good. When I have menudo, I like fresh diced white onions, cilantro, and lime juice on top. The sharpness and freshness cuts through the rich & heavy stew. I use warm corn tortillas to eat some of the tripe, and dip in the broth. So comforting on a cold day.
In red chile stew which would be great for someone with a cold for Mr. Atomic Shrimp. Very common in New Mexico and the Southwest U.S. wish we could make a batch for you. Commonly found in restaurants here. Feel better, sir. 😇
I could eat menudo everyday, just addicting as a bowl of green chili.
I think the thicker pieces in the stew may be seam or smooth tripe. My mother is a seam tripe fan whereas I'm a honeycomb kind of guy. Tripe is nowhere near as popular here in the northwest of the UK as it used to be, however it's still possible to get both varieties to eat raw or cooked.
Just to say the "raw" had usually been bleached and boiled by the butcher. Source, dad was a butcher in Bury in the 60s
Well Ive been in northwest since birth, but you still wont get me eating that😂 Too many memories of grandmother feeding me pickled tripe when I was young - I hated it 🤢🤢🤢
Tripe is delicious. I live in the NE part of Pennsylvania, and we have large populations of various European ancestry, especially Italian, Polish, Irish. Anyway, I've had Italian-grandma style tripe and it is just so good, I'd encourage anyone to try it. Another enjoyable video Mike, and I hope the finger is healing after your run-in with those ninjas on your front walk.
My mother was French and used to make a tripe stew with tomatoes which was delicious. Glad you enjoy it as well 😊
As an American, I've come to appreciate these segments. It gives me a window into basic meals consumed by people from other countries
I love Saffron Milkcaps and I'm lucky enough to find them growing in a pine plantation near where I live in Australia. However, I don't find them in Summer. Autumn/Winter is when they make their appearance here. I like them fried in some butter. 💐🙋♀️🇦🇺
Brings back memories of my Nana, she loved tripe and onions. I had it once in South Caroline, it was called chitterlings if I remember correctly.
Chitterlings or chitlins are intestines tripe is stomach. Personally, I can't eat either. But I try
@@ShellyS2060 ah I didn't know that, it was tasty all the same. It's not for everyone though
Wierd stuff in a can is my favourite series
This has got me craving liver and onions . Had it in the UK and it's amazing .
I made that last night, You need some smoked bacon mixed in too. Yummy.
Liver n onions is amazing - adding mushrooms just enhances it even more 😋😋😋😋
@@134StormShadow Chestnut are best button are swamped.
Food of the gods. Liver and Bacon takes it up a notch.
i can literally listen to this guy talk about literally anything and everything be entertained. i want a friend like Mr. Atomic shrimp.
I had tripe for lunch in a black pepper sauce, in a Chinese restaurant, along with weird broccoli, but they also serve sheep tripe with ginger and spring onions, which is great too though it does look like shredded net curtains. it was lovely and hot and not rubbery at all.
You should try the (spicy) Chongqing-style Chinese hotpot with tripe, too!
😋
I tried that once! I'm so used to Sichuan style food that I was thrown for a loop. Very tasty and warming though!
Menudo (the Mexican equivalent of tripe soup) is said to taste better the second day, and I agree. So, I wouldn't be surprised if the canned version tastes even better than fresh.
Mushrooms and tripe, I adore both. There are two parts of the stomach that go into tripe, one is the honeycomb patterned part and the fuzzy, sort of "hairy" part. The fuzzy part is better. In my neck of the woods (Northern Serbia) we eat tripe in the form of a thick, spicy soup with lots of onions, garlic and paprika. When properly prepared, it is mouth watering.
That sounds like the Caribbean tripe stew/soup of my (late) husband. Onions, garlic, very spicy ... mouth watering!
A Nigerian friend cooked tripe in hot chillies and I was surprised how good it was!
I'm from Madrid, and I often go up to the mountains to collect mushrooms. These ones - which I've always called Niscalos, never heard Rovellón interestingly enough, but a quick google search confirms they're the same mushroom - have always been my personal favourites, despite there being much more prized ones in the woods. I've never actually had them boiled, interestingly enough, I usually fry them up, but I do find they pair incredibly well with meat. My favourite method of eating them is mixed in with some cubed chewy pork, with a sauce made from milk, carrots and onions. Interestingly, it comes out looking almost identical to those callos with the mushrooms in them, so this video got my mouth watering.
2:50 Lots of pull-tabs ARE mandatory, I have found, because the can top is recessed too far for a can opener to reach.
Try a P38/P51 fold out opener, got a good long reach. Swiss Army knife too but not so good.
@@CheshireTomcat68 You beat me to it, but 99% of people have no idea what those P38/P51 openers are. Used to get one in every 24hr ration pack - showing my age here lol.. Yesterday the pulltab on a tin of goulash I was opening just came up without the lid even opening a bit, out came the Swiss Army Knife and I was able to push the lid down and then lift it up and out, with the can opener.
Great stuff. Happy New year to the three of you 🎉
Food textures can be so contextual. In an Italian restaurant, I’d be disgusted by a mucilaginous soup, but the same soup in a Chinese restaurant is delicious! I think it’s important to keep an open mind about strange textures
WHOLESOME INTERESTING NONTOXIC CONTENT. I appreciate your channel.
Hey Mike. Hope you're doing well. Thanks again for your videos and all that you do. Keep being you. Much love from Colorado.
Every preparation of tripe I've had back in Italy has been incredible, but I might even prefer Chinese (I think it's usually Sichuanese but wouldn't want to get it wrong!) cold tripe, which is served with chili oil, peanuts and fresh coriander. As a fellow tripe lover, you should definitely try it if you ever see it on a restaurant menu
My dad used to eat fresh tripe with vinegar, in the 60s.
That sounds really yummy! I'm keeping an eye out for that.
I'm sure you've tried some before, but I'd love to see you try some weird Portuguese stuff in cans. Cow hand with chickpeas, garlic cod, squid, octopus. Lots of options really
Looking very Tripey😆 I’m a big fan of offal but I’ve always drawn the line at Tripe and brains. Still have no desire to try brain but your enthusiasm for Tripe is beginning to turn me, I might check the local eastern european shops for a can.
Watching these always makes me think of the time me and my mate were on a road trip in Italy in 1989, my mate was essentially vegetarian at the time. We were camping and he was chuffed to find some canned pasta in tomato sauce, I almost died laughing when a German bloke we were camping next to was surprised he was woolfing down shredded lungs in tomato sauce😆😆
Oh boy, weird stuff in a can. I love this series. Thank you for this.
To me, having lived in Spain and a number of other countries including the Netherlands, Austria and Germany, the only weird thing is how little we here in the UK can buy in cans, jars, or pouches.
Callos a la madrilena is something I always make a point of buying if I'm in Spain, as well as the various bean dishes - Fabada Asturiana, Lentejas a la Riojana etc. Not as good as home-made or in a restaurant but a far cry from our baked beans. There is a tinned tripe soup you can find in the UK if you can find Bulgarian food but it's not as good as the Spanish tripe. Also I like all the tinned fish and seafood you can get in Spain - mussels in all kinds of sauce, clams, razorclams, and of course squid and octopus. This is just in tiny budget supermarkets (DIA for example). Bottom line is you can make a fairly decent 2 course Spanish meal just from canned food - first course beans/lentils with pork, chorizo and black pudding, second course fish/seafood and veg.
In the Netherlands the tinned fish section in supermarkets always includes tins of cod liver. It's deliciously creamy and fishy and of course rich in omega 3 and vit D, I eat it as is with copious amounts of lemon juice, and some black pepper, on toasted wholemeal bread. It's known as the foie gras of the sea. In the UK there's just one online supplier of it.
Also quite normal in Dutch supermarkets are jars of ''rillettes de canard'' i.e. basically a type of coarse duck pate, imported from France.
Dutch supermarkets have loads more and better quality cans and pouches of soup than the UK. I've found some nice ones here in the Romanian products sections, specifically the chicken soup with sour cream in, with actual bite size pieces of chicken thigh. Some nice pouch and tinned soups in Polish shops too.
Finally there are far more choices of tinned and jarred vegetables outside the UK. Mushrooms in tins and jars; asparagus green and white in jars are all commonplace in Spain, Austria, Germany and NL; baby carrots and peas are a common combo in the Netherlands. Red cabbage and apple is another favourite of mine for a side with a basic meat and potatoes meal.
Most countries also have a wider range of frozen veg, like peeled and cubed pumpkin in the Netherlands so you can whip up a quick pumpkin soup anytime with little effort (prepping pumpkin is a pain). I used to buy small packs of chopped chives and other herbs in Austria, never seen those here in the UK.
Don't get me started on the abysmally small selection of fresh bread and pastries even in large supermarkets here in the UK. All of those 4 countries (NL, ES, DE, AT) put the UK to shame in that respect. It's not baked behind the scenes, and you can converse with a human in the bakery section to ask for example how long until the ham/cheese croissants are ready (baked with ham cubes and cheese inside the croissant itself, yum). At least Lidl has a passable selection at reasonable prices.
Btw this is my experience living in London lol. I dread to think how it is in more sparsely populated places.
Okay so I had to look this up since i got curious but since cows have four stomachs the tripe does actually vary. Honeycomb tripe apparently comes from the second stomach. The other tripe you found in there looks like blanket tripe which comes from the first stomach.
I am glad you are enjoying the tripe. I love tripe. One thing you noticed was the difference in the sections of tripe. This is due to the fact that cows have 4 chambers to their stomach. They are the rummen, reticulum, omasum and abomasum. This is due to the method of digestion of remnants. They graze or eat, then settle for a few hours, burping up their food stored in the ruman and chew it, then it passes to the true stomachs and goes through the digestive process. You may have prices from several parts of the stomach as the different stomachs have different textures. The preferred tripe is the honeycomb tripe, but other types are sometimes mixed in. I think that is the "skin" or "hide" you found in your tripe. Yummy! Enjoy!!
Happy New Year, Mike, Jenny and Eva!
We love tripe in Poland too! It's so delicious in both clear and more tomato based soup.
I once have eaten fresh saffron milkcaps fried in butter, and they were quite nice. The unfotunate thing is that fungus gnats love them even more. Often even the small caps are thoroughly occupied by their offspring.
Love weird stuff in a can & Happy New Year to all three of you 🥳🎉Thanks Atomic Shrimp 🦐🤗
I have yet to ever find a dog who's not obsessed with tripe . Its very nutritious and dogs always know best.
Speaking of wild mushrooms, have you noticed the mushroom seasons are gradually changing where you live due to the weather changing? I'm finding summer mushrooms in fall and fall mushrooms in winter now here in Pennsylvania, US. Are you experiencing anything like that where you live?
When on holiday in Great Yarmouth my grandad would get an open portion of chips with gravy from the chip stall, then walk along to the butchers market stall for a topping of tripe. It must have been popular because it was on the butchers menu, chip topping tripe.
He couldn’t get any of us to try it, for love nor money.
My Nan always opted for the pie and pea stall.
Norfolk Poutine
I love these ones, I have nothing exotic I can send from northern England, you'll have to go up and sample some. Love the Eva participation, great dog! and that's from a cat person haha
“Anyway, on to the tripe now.” - me every time I open RUclips
I love tripe, my favorite dish to make is the Hungarian Pacal pörkölt, wasn't really a fan of it when I made it Italian style. I've only had it once but Korean tripe stew is very delicious. Thankfully you can get tripe here in the US in the supermarket and most of the time it will be already bleached white and semi clean, but usually like to wash it a couple times in white vinegar to get a lot of the funky taste out of it, because I've had Pacal pörkölt at a Hungarian festival and I dont think they rinsed it enough because the "funk" flavor was too overbearing for me.
We eat trippes in Thailand, especially in North Eastern spicy soup. Here, trippes is named by the work that means mop. Maybe because it looks like a dirty rag.
There is also the famous French "trippes a la mode de Caen".
Coming from a Wigan family and growing up in the 60’s, my mum would often make tripe and onions. It was bloody lovely.
I often pick Saffron Milk Caps in a pine forest here in Dorset.
hm very interesting, tripe soup (with paprika powder, onion, garlic and cumin) is still very popular here in the czech republic and is served in most diners:) i'm not the biggest fan of the original, but i love the mushroom substitute version, which uses oyster or parasol mushrooms💚 i highly recommend trying that with your own forraged mushrooms
Ahh Saffron Milk Caps. I've seen a fair share of those, but similarly to you - not in any reasonable quantity... except that one time.
Can't recall, think it was Slovenia, some mountain trail that had nearly zero tourists on it throughout the whole day. And suddenly we saw them - they were quite big, they were everywhere and 95% of them were infested with larvae. It was a dreamscape. Totally outlandish. We (3 people) made it out of there with roughly 6-8 kilograms (!!!) of them after pre-sorting - meaning we saw nearly a quarter of a ton of them on that trail. Just that one trail. And there was still more farther out from the trail. After proper sorting we still had to throw away 25%. But the haul was still gigantic.
That was the first and last time I saw this phenomenon and now I am ashamed to say I can't even tell which country it was in.
Tripe tastes great, looks good, texture of an eraser soaked in glue. Not had any since my grandmother was around and not likely to change that.
Pepper Pot soup is a West Indian/Caribbean dish similar to what you made, except with more vegetables.
Are pull tabs on cans mandatory? Well, at least some disaster relief experts recommend they should!! In case of emergency, canned goods are the preferred method of feeding starving people: you need neither water nor heat to cook them, they are waterproof and hygenicly packed, dont`t break easily and can be stored for a long time in every home. The can even be taken along easily if you have to evacuate. So wether it´s a flood, an earthquake, war or a pandemic: canned goods can be a livesaver! But NOT EVERYONE always has a can opener handy, like you do! (and I agree, your´s is a very good can-opener!) That explanation was given to me by a German relief worker, they lobby for mandatory pull tabs.
Lactarius deliciosus are the mushrooms of my childhood. I could find them close to my grandparents' house in Romania, a bunch of them, in fairy rings.
The flavour of tripe stew is fine. The mouthfeel however, is a challenge - and I love offal. Also, whenever I have tried it - and I really want to be able to like it one day - I have found it to be somewhat indigestible for several hours afterwards. I have, before anyone says anything, also tried it boiled, and served with salt and vinegar. I'm sorry to say, but I didn't enjoy that, one little bit.
Maybe it's a food that I'll have to add to my tiny list (and it really is - not being able to dislike something until I have tried it, and given it a fair go)of foodstuffs I do not enjoy. Good video. Those mushrooms looked superb.
Even my ferret turns her nose up at tripe .she picks it up and puts it in her litter tray.
😂
When I lived in New York, my Ecuadorian boyfriends mother made tripe dish with peanut butter. I know it sounds weird, but it was excellent! I've never been able to successfully duplicate the dish😢
I'm in Australia and have never had tripe, although I do remember seeing it in butcher shops years ago - was always fascinated by the look of it. After watching this video I went online to find canned tripe in order to try it and most of what came up was for canned tripe dog food. It must be a hit with dogs, as Eva has confirmed. Anyhow, I will keep looking for the people version as I'm keen to give it a go. As for saffron milk caps, we go picking for them after rain in some local pine forests, so have had those numerous times.
Raw beef tripe reminds me of a shag carpet. Great video Mr.Shrimp.
This looks lovely. Tripe is a bit frustrating to me. I generally love organ meats (beef liver and pork intestine being particular favorites), and I like the flavor of tripe, but I find the texture fairly unpleasant. However, I've only tried honeycomb tripe, as that seems to be the most commonly available, and I've only had it a couple of times, so it's possible I've just had some poor examples. At some point, I plan to visit the butcher for cuts of all four kinds of beef tripe and try cooking them up myself to see how I like them homemade.
Here in Bulgaria, tripe soup is quite a popular dish for treating hangovers. It's made with lots of milk and paprika, and it's best served piping hot, alongside crushed garlic with vinegar, some chili flakes, and of course - an ice cold beer.
Pasta are made in different shapes so they hold souce well.
Tripe is the meat that does this naturally. It's meat that is MADE to hold sauce.
Frankly if we talk about texture, saffron milkcap is of more of a concern to me. Freshly cooked they have a kind of grainy, mealy texture. Great flavour, though.
Hi atomic shrimp love your channel this episode looks really delicious 😋 do you know if I can buy the tins of tripe and mushrooms in the uk, a big shout out from Cheltenham 😊😊
If you can find a mediterranean supermarket, you might be able to get this in there; if not, Polish flaki and Hungarian Pacalpörkölt are somewhat similar
Thank you so much 😊😊keep up your good work 😊😊
My grandma used to cook tripe for her dog and I liked to "steal" pieces of the freshly cooked stuff. My mother thought of that - and by proxy me - being disgusting, my grandma thought it was weird and I thought it was yummy 🤣 That was about 55 years ago and nowadays butchers don't sell that stuff any longer; I may find it in some shop selling ingredients for Polish or Russian cuisine. Your video just made me wanting to have a portion 🥰
I don't know what 'foreign' shops there are where you live. Here we ordered the tripe (and other 'strange' ingredients) at a Moroccan shop. It wasn't in the shop, but when we ordered it the shopkeeper could get it somewhere and then he phoned us it was there.
@@ingeleonora-denouden6222 Thank you for sharing this, I'll ask if they will do that. 🥰
Order tripe from your lokal butcher and cook it from scratch yourselves! Would love to see that video!”❤❤
Yet another fascinating installment! Cold sounds to be getting better 😊 I've never tried tripe and although thevflavour probably wouldn't put me off as I'm up for a steak and kidney pudding or liver and onion gravy... The texture sounds like it would have me running for the hills! 🤣 Great video as ever, Happy 2024 to you Jenny and Eva.
5:51 Because the tray is upside down where the print is concerned for a split second I was amazed at a "rude" print there, in the middle.
I guess all the drawings made in school have actually warped my mind a bit 😁
Or too much of Alan Davies off of QI influence 😁
I love tripe. my first French Tripe dish was Tripe a la mode de Caen (julia Child recipe) Normandy Calvados, yum. and If I ever see Tripe on a restaurant menu I invariably order it. Mexican Tripe dishes are a staple for almost any celebration and is quite delicious. Long live the innards hehehe
Also being a mushroom fanatic, I was pleased to see the Saffron Milkcaps which I've yet to try. Thanks Mike and Eva....all the best Jim Mexico
Aww Eva. Such a good puppy.
I'd have to give Eva the whole can. Tbh.. never tried it. Never even seen it. But it sounds and looks.. well.. weird. Lol
Thanks for the video. Well wishes to you and the fam and the finger ☝️❤
Mexican tripe (menudo) is especially amazing, with the various accoutrements you add at the table to it to complement the flavor (lime, coriander/cilantro, onions, chiles) in a spicy broth. I grew up with Polish flaki, which are also great, flavored with marjoram, but the Mexican version adds acidity and additional textures, in addition to some heat. All are good. I just never make it at home because it stinks up the house a bit.
You need to get one of those 'safety' can openers that cuts the top of the can around the seam. They last for several years and you don't really need to wash them!
It also makes the lid of the can go back on for easy refrigeration. Food also just slips out instead of getting caught of the lip of the cut
I have one. It deposited a needle-like shard of sharp metal in the food.
I love this channel. And Eva is adorable
those mushrooms and their liquor would be good in risotto. when i was a kid in Yorkshire, my Da would get a bowel of mixed tripe from the market cold with salt, pepper and vinegar, there's a few types. i loved it until I found out what it was as a teen. medieval England ate little else.
Nice! Good luck with saffron milkcap hunting! I understand your suspicion of boiling mushrooms, but I've found that milkcaps and russulas survive boiling exceptionally well, I even parboil them now before frying as that actually draws some of the water out (by action of contracting the tissue) and helps them brown very well.
I haven't had tripe in so long, used to love it on its own drenched in vinegar and a bit of salt. I remember when chippys used to sometimes even sell it
Saffron milk caps are like milk caps but with red string
Pennsylvania Dutch make pickled tripe. Lovely and chewy. They use the same marinade for pickled mushrooms.
If you can get your hands on some menudo I highly recommend it. You can even find it in a can! (Juanita's is a good choice)
Sadly the restaurant in the village where we have a house in France closed down recently. During the summer they had themed Saturday nights. Moules Frites, Cous cous, Paella and lastly Tripes. Ten euros for as much as you can eat. We were never there on a Tripes weekend, but I'm told it was very popular.
My own experience of tripe was over 50 years ago when my mum bought it from Leeds market. There are several types, we never bought the honeycomb one. All I can remember is eating it with lots of vinegar and pepper, as a fussy eater I was never enthusiastic about it.
I think if it was in a stew that tripe would be perfectly palatable. However I couldn't eat it out of a can like that, so you're a braver man than I Mike!
Back at college a mate of mine used to get chips of one of the market stalls and then go over to the butcher and get 30 pence of tripe on top of them. I did try it, but it really, really wasn't to my taste!
"For some reason people seem to think that the pull tab on the can is mandatory."
I also used to think that the pull tabs on cans are mandatory until I watched your videos
I think kidney replaced tripe in the UK, no one eats tripe but a steak and kidney pie is popular pub food still
I love steak and kidney pie - even that seems to be waning in popularity and being replaced by steak and ale or steak and mushroom.
My late Dad used to cook tribe for his dog, huge pots filled to the rim. The smell has put me off ever trying this for life, regardless of how tasty the ingredients in the different dishes seem. Even just watching this brought it back! 😂
In Argentina we call the tripe "Mondongo" or "Toalla Mojada" (Wet Towel), so yummy when is made in a stew!
I would love to see you try menudo. It’s a Mexican stew and it’s one of my absolute favorites. I think you’d like it!
Lactarius deliciosus -- how could you go wrong with a mushroom with a name like that
Never had canned tripe, but freshly cooked tripe stew I had a few times. If it was easier to get fresh tripe here in the Netherlands we probably would have had it more often. It was one of those Caribbean recipes of my (late) husband. For dishes like that a pressure cooker was needed (also for cooking octopus and goat/sheep). Cooking under pressure makes it not-too-chewy, just right, so the delicious flavour (when combined with vegetables and spices) comes out very well. I'm so sorry I'm not able to cook like he did (I tried, but I don't have the 'feeling' for it).
Tripe is treated and viewed with overwhelming suspension here in the northeastern (New England) USA as well. If properly cleaned it can be very good. But it seems the opinion of it you spoke of holds here as well.
But do please comment. It will back our precious interaction showing the benefit of interaction.
I love a Two-can special. I also love Tripe
Toucan special.
Eva seemed to really like it.