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Victor Sack[_1_]

> wrote:

> Our local newspaper mentioned a nearby Italian organization that had
> dinners on Sunday afternoon which featured spaghetti sauce made with
> tripe. I have made soups with tripe in it before, and figure that for
> spaghetti sauce you would just substitute the tripe for the hamburger
> after having cooked the tripe for awhile to make it tender. Any
> thoughts on this.

I would hate to combine spaghetti with hamburger.

A ragù with tripe to be served with pasta is certainly plausible, but I
am not aware of any such traditional combination. Consider, though,
that a lot of people, including those who write for local and other
newspapers, do not even really know what tripe is and may be meaning
something else. For example, pasta alla pagliata, with the sauce made
with chitterlings, is a well-known Latium dish.

Victor