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Tripe in Nigerian tomato sauce – tripe cooked until tender, and finished in spicy tomato sauce. [10] Tripe soup — in Jordan, a stew made with tripe and tomato sauce. Tripe taco — Mexican sheep or calf tripe dish with tortillas. Tripice – a Croatian stew made from tripe boiled with potato, with bacon added for flavour.
The tripe was cooked with long bones, celery root, parsley root, onions, and bay leaf. The tripe was then sliced, breaded and fried, and returned to the broth with some vinegar, marjoram, mustard, salt, and pepper. In Hungarian cuisine, tripe soup is called pacalleves or simply pacal. Pacalpörkölt is a tripe stew heavily spiced with paprika.
Auricularia mesenterica, commonly known as the tripe fungus, is a species of fungus in the family Auriculariaceae. Basidiocarps (fruit bodies) are gelatinous and typically formed in coalescing tiers on stumps and logs.
A pörkölt made of all special kinds of tripe. Pecsenye Hungarian Mixed Grill: A thin pork steak served with cabbage or the dish fatányéros, a Hungarian mixed grill on wooden platter. Rakott krumpli: A layered potato casserole with sausage, eggs, and bacon. Rántott csirke
Tripe is a type of edible offal from the stomachs of various domestic animals, and is also an informal term for nonsense or rubbish. Tripe may also refer to: John Swete (1752–1821), born John Tripe, English clergyman, artist, antiquary, historian, topographer and author
Rock tripe is the common name for various lichens of the genus Umbilicaria that grow on rocks. [1] They are widely distributed, including on bare rock in Antarctica, and throughout northern parts of North America such as New England and the Rocky Mountains. They are edible when properly prepared; soaking extensively and boiling with changes of ...
The method of preparation may vary slightly depending on the region. Some common ingredients include beef tripe, beef, bay leaf, allspice, parsley, carrot, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram. Ready-made convenience-type equivalents of the labor-intensive flaczki are available. [6]
Once a popular dish among the poorest inhabitants of Rome, trippa alla romana has become a staple of Roman cuisine.It is part of quinto quarto (lit. ' fifth quarter ', or the offal of butchered animals), [1] a type of cuisine born from poor, peasant kitchens.