A few weeks ago, a local association called GoOFY (Growers of Organic Food Yukon) held an event about nose-to-tail eating—eating every bit of an animal that is harvested. Which is not only sound ethical practice, but a really sustainable and delicious way to live and eat. In the spirit of that event and nose-to-tail eating, in general, here is a favourite recipe that is often requested at my house.
Tripe has a somewhat chewy texture (think something like squid) but has a really mild flavour when prepared well, and acts like a wonderful sponge to any sort of flavour you pair it with.
Tripe has a somewhat chewy texture (think something like squid) but has a really mild flavour when prepared well, and acts like a wonderful sponge to any sort of flavour you pair it with.
Tripe! It acts like a sponge, soaking up all the awesome savory flavours you’re going to add to the pot
Ginger and soy braised tripe
Ingredients
Instructions
Notes