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Thread: [cookalong recipe] Tripla a modo mio con polenta

  1. #1
    ViLco Guest

    Default [cookalong recipe] Tripla a modo mio con polenta

    "Tripes my-way with polenta".

    This is what I cooked yesterday from scratch untile almost cooked,
    when Mom came in and took care of it in the last 10 minutes of
    cooking.
    Tripes here is from the first stomach of the cow (rumen), as I
    discovered yesterday while chatting about tripe, and is a very light
    brown in color, almost white. If the butcher has trimmed it well,
    there are no parts with that creepy slimy texture, otherwise tripes
    can be really off-putting. Then there's the way they clean it: some
    use chemical reagents, I believe acids, and this the rule in the
    supermarkets, while private butchers prefer to use the knife and the
    difference is big: better texture and better taste.
    The one I cooked yesterday, 1.5 kilograms, I had bougth it in a
    good butcher shop friday after work, then saturday I made it boil in
    a almost full 8 quarter pot of water with a glass of red wine
    vinegar. It boiled almost an hour then I just turned the heat off
    and left it sit covered for 2 more hours before draining the tripes
    out and cutting them into small stripes.
    Yesterday morning I took the tripes out of the fridge while I
    started to ready up the final part.
    First I minced the usual trio: carrot, onion and celery, but for
    tripes I use much more carrot then usual, we like it so. Then in my
    family we don't use to put potatoes, beans or mushrooms in tripes,
    so this is a very basic recipe one can modify with the addition of
    one of the above or with something else.
    I've put a good 150 grams of butter in the pan and and added the
    minced veggies and let it go over low heat for a good quarter of ah
    hour, so to make it all tender and cooked, expecially the carrot,
    and this is the basic "soffritto". Obviously one can adjust the
    proportions of the variuous veggies or just substitute the onion
    with garlic or leek or scallion, to obtain a different soffritto.
    Then came the tripes: I put them in the pan with the soffritto,
    mixed all well and started adding some white wine, a fifth of a
    glass at a time, and mixed well over medium-high heat to make the
    wine evaporate. I went along like this for about half a glass of
    white wine, adding it in 3 times, circa 20 minutes sauteeing. Then I
    added about 0.75 liters of a tomato preserve which is just tomato
    and salt, nothing more, and about one liter of water to obtain a
    runnier sauce for the long cooking time which was just starting.
    After these last additions I ended up adding a teaspoon of salt, a
    kind grating of black and white pepper and then covered the pan.
    It cooked over very low fire for circa 2 hours, getting ready for
    the lunch.

    Meanwhile I took 300 grams of polenta, which is just corn flour,
    brigth yellow. In a pot I brougth to a boil 1 liter of water with
    two teaspoons of salt, then added the flour few at a time so to
    avoid the formation of lumps and started to cook the polenta, which
    wasn's a quick cooking one: this was just crushed corn, no steaming
    to reduce cooking times as in the quick versions. I sometimes buy
    this and sometimes buy the quick ones because the difference in
    taste and texture is minimal, these quick polentas have improved
    much since the first ones I tried years ago.
    So I had to cook it for 40 minutes, and it needs to be mixed well
    and often, so the last 40 minutes have seen me working on that with
    some help from Mom.

    Serving: polenta was cooked and trippa too so I, in the kitchen, put
    a good ladle of polenta in every dish and then added a good ladle of
    trippa over that, finishing every dish with a full fist of grated
    parmigiano and so the dishes went to the table, where a small
    cheese-tray filled with more grated parmigiano was awaiting.
    The wines have been a lambrusco "Concerto" from Ermede Medici, 15
    kilometers from here, and a bottle of Salina Bianco from Hauner, in
    the sicilian island of Salina, one of the Lipari Islands.
    --
    Vilco
    Mai guardare Trailer park Boys senza
    qualcosa da bere a portata di mano



  2. #2
    Omelet Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta

    In article <hcm84l$erj$[email protected]>,
    "ViLco" <[email protected]> wrote:

    <snipped>
    > Serving: polenta was cooked and trippa too so I, in the kitchen, put
    > a good ladle of polenta in every dish and then added a good ladle of
    > trippa over that, finishing every dish with a full fist of grated
    > parmigiano and so the dishes went to the table, where a small
    > cheese-tray filled with more grated parmigiano was awaiting.
    > The wines have been a lambrusco "Concerto" from Ermede Medici, 15
    > kilometers from here, and a bottle of Salina Bianco from Hauner, in
    > the sicilian island of Salina, one of the Lipari Islands.
    > --
    > Vilco


    Sounds pretty good Vilco!

    Tripe is something on my list of "things to try" when I can work up the
    nerve. ;-) They do sell it around here and it does not look bad. I
    think I'd try this recipe with sweetbreads first tho'. <g> Thymus
    sweetbreads.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: [email protected]

  3. #3
    sf Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta

    On Mon, 02 Nov 2009 06:08:55 -0600, Omelet <[email protected]>
    wrote:

    >with sweetbreads first tho'. <g> Thymus sweetbreads.


    I love sweetbreads. I've never seen them for sale in a grocery store
    though, so I order it in restaurants.


    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  4. #4
    Omelet Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Mon, 02 Nov 2009 06:08:55 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >with sweetbreads first tho'. <g> Thymus sweetbreads.

    >
    > I love sweetbreads. I've never seen them for sale in a grocery store
    > though, so I order it in restaurants.


    Mmmm. I love them too, especially grilled.
    I can get all I want at both local Grocery stores _and_ at Wal-mart for
    $1.29 to $1.49 per lb. :-) I have a 5 lb. package in the freezer as we
    speak.

    I need to do a photography series and a serious recipe with them one of
    these days. I generally just electrogrill or wood grill them and eat
    them as is with a little salt and lemon pepper.

    Mom used to boil them, then remove most of the membranes (the cats got
    that part and loved it) then use the boiling water to make a roux cream
    sauce to serve them with over toast or scrambled eggs.
    --
    Peace! Om

    "Human nature seems to be to control other people until they put their foot down."
    --Steve Rothstein

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    [email protected]
    Subscribe: recfoodrecipes-subscribe[email protected]

  5. #5
    Arri London Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta



    sf wrote:
    >
    > On Mon, 02 Nov 2009 06:08:55 -0600, Omelet <[email protected]>
    > wrote:
    >
    > >with sweetbreads first tho'. <g> Thymus sweetbreads.

    >
    > I love sweetbreads. I've never seen them for sale in a grocery store
    > though, so I order it in restaurants.
    >



    Try a Hispanic carneceria or supermarket, if you have any nearby. Look
    for 'mollejas' or sometimes 'lechecillas'.

  6. #6
    sf Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta

    On Mon, 02 Nov 2009 18:04:45 -0700, Arri London <[email protected]>
    wrote:

    >Try a Hispanic carneceria or supermarket, if you have any nearby. Look
    >for 'mollejas' or sometimes 'lechecillas'.


    Good tip, thanks!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  7. #7
    Arri London Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta



    sf wrote:
    >
    > On Mon, 02 Nov 2009 18:04:45 -0700, Arri London <[email protected]>
    > wrote:
    >
    > >Try a Hispanic carneceria or supermarket, if you have any nearby. Look
    > >for 'mollejas' or sometimes 'lechecillas'.

    >
    > Good tip, thanks!
    >



    Just noticed my spelling error: should be carniceria. Not as though I
    don't see the word frequently around here.

  8. #8
    sf Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta

    On Tue, 03 Nov 2009 17:24:43 -0700, Arri London <[email protected]>
    wrote:

    >
    >
    >sf wrote:
    >>
    >> On Mon, 02 Nov 2009 18:04:45 -0700, Arri London <[email protected]>
    >> wrote:
    >>
    >> >Try a Hispanic carneceria or supermarket, if you have any nearby. Look
    >> >for 'mollejas' or sometimes 'lechecillas'.

    >>
    >> Good tip, thanks!
    >>

    >
    >
    >Just noticed my spelling error: should be carniceria. Not as though I
    >don't see the word frequently around here.


    That's ok, I knew exactly what you meant.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  9. #9
    Arri London Guest

    Default Re: [cookalong recipe] Tripla a modo mio con polenta



    sf wrote:
    >
    > On Tue, 03 Nov 2009 17:24:43 -0700, Arri London <[email protected]>
    > wrote:
    >
    > >
    > >
    > >sf wrote:
    > >>
    > >> On Mon, 02 Nov 2009 18:04:45 -0700, Arri London <[email protected]>
    > >> wrote:
    > >>
    > >> >Try a Hispanic carneceria or supermarket, if you have any nearby. Look
    > >> >for 'mollejas' or sometimes 'lechecillas'.
    > >>
    > >> Good tip, thanks!
    > >>

    > >
    > >
    > >Just noticed my spelling error: should be carniceria. Not as though I
    > >don't see the word frequently around here.

    >
    > That's ok, I knew exactly what you meant.
    >


    Good luck! As much as I like offal, sweetbreads aren't a favourite.

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