Quote:
Originally Posted by riverat
My Wife and her sister and I love fried Tripe and had it as children growing up, I personally liked mine rinsed off and raw.
Anyway my question is, we have always had it fried which is out of this world. But some Italian friends of ours say that they have only had it in a sauce over pasta(like your photo), now when it is fried you can taste the vinegar flavor from it being pickled, but our friends say they cannot taste the vinegar when served in a sauce. Do you find this to be true?
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I can't remember ever seeing pickled tripe growing up. Tripe was always bought fresh and then cleaned, boiled for some time before a long braise in garlic and olive oil then added to the sauce to simmer with the rest of the meats. It's not eaten as much because, like all organs, it's loaded with cholesterol and it takes a bit of work and time to prepare.