"Evelyn" > wrote:
> "Nick Cramer" > wrote in message
> > "Evelyn" > wrote:
> >> "Jacquie" > wrote in message
> >> [ . . . ]

> > As to tripe, you might like this:
> >
> > Tripe is the lining of the first stomach of the cow.
> >
> > Trippa all'Olivitana (Tripe 'Olivetana' Style): This is an extremely
> > rich Sicilian way of preparing tripe, with veal, cheese, and more.
[]
> Nick, when you buy tripe, don't you have to soak it, then par boil it
> then throw away the first water from it or something like that? Once I
> prepared tripe but didn't do this, and the flavor was very strong and
> unpleasant. Threw the whole mess out. Someone later told me that I was
> supposed to par boil it.

I suppose you could do that. People soak game foods, including lamb and
trout, in buttermilk to get rid of the 'gaminess'. I like to taste what
makes one food different from another. Kidney, like shark meat, should be
parboiled to remove the urine. Cleaning thoroughly isn't the same. Tripe
should be cleaned. I rub between my hands in cold water. Chitlins should be
VERY WELL cleaned (don't forget to turn them inside out!), but I never
parboil them. YMMV

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