Street Food to Try

Street Food - Try Tripe It's Amazingly Delicious

What is Tripe

Tripe is the stomach lining of a cow, goat, pig, or sheep. However, most sold in the US is usually from cows. This part of the animal is tough and requires long cooking for tenderness.

Cow Stomachs

The cow has four stomachs, and each plays a special role in the digestive process. The following are the name of the four stomachs:

Rumen
Reticulum
Omasum
Abomasum

Beef tripe is frequently obtained from the first three of the above four stomachs of cattle. The reticulum, which is the most tender and mild-flavored, is called honeycomb because one side of it resembles a honeycomb. All tripe sold in the US is tested by the United States Department of Agriculture.

Tips For Selecting And Handling Tripe

When buying tripe, the suggestion is that you look for a pale, off-white color. You should also refrigerate it only one or two days before cooking it. After cooking, you can keep tripe refrigerated for up to four days.

Popular Tripe Dishes Served In Some Countries

In Spanish-speaking countries, Menudo (tripe soup) is a well-known favorite. In the Caribbean, particularly Jamaica, tripe is used to prepare a popular restaurant and street dish known as Tripe and Beans, served over white rice.

The reticulum is very important in collecting foreign materials that the cow might accidentally swallow, so it should be thoroughly cleaned before cooking it.

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Ingredients 1-2lbs octopus tentacles 1 cup of cooked kidney beans 1 cup of water 1/4 cup Pavoni cheese 2 cloves of garlic 1/2 teaspoon Lawry's seasoned salt 3 cups dry semi-sweet wine 1/2 lemon 1scotch bonnet pepper 1/2 medium-sized onion julienne 1 small plum tomato diced 1/2 cup of sliced mushrooms Direction For Preparing Octopus Cook tentacles until they are tender Remove tentacles from the pot Pour whatever broth/water is in the pot into a container and set it aside. When the tentacles are cool enough, cut them into chunks Put the chunks of tentacles into a bowl and squeeze the juice from 1/2 lemon over the tenacles. Add 1/2 tsp of seasoned salt and the 3 cups of wine into the bowl. Cover the bowl and put it in the refrigerator to marinade or until your bean sauce is ready. Direction for Preparing Bean Sauce Cook 1/2 cup red kidney beans that have been soaking overnight or for a few hours When beans are tender, cut the flame. Wait for the beans and the water they have been

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