I'm here in the south. I cook honeycomb beef tripe. I buy it in the raw state in the pack. I soak it in milk over night. Then I rinse it off and boil it on low for about 2 hours. I then let it soak in vinegar for maybe a hour. I put salt and pepper on it. I then put it in flour and fry it. My grandmother used to cook it when I was younger.
I like that y'all liked it okay lol. I am half Korean and grew up in Georgia, US. Love tripe. Obviously it tastes better fresh, but I especially love it in stews.
In Mexico we have “tripas” (tripes) tacos, the trick is cleaning, cleaning and more cleaning! You have to wash with vinegar/water (1-4 parts) and then rinse and rinse again, inside the tripe outside (you get the pic 😉) then chop in little pieces (rinse again 😅) and then cook in a lot lard or oil until very crispy, let it drain and serve in a corn tortilla with onions cilantro and a little lime juice and salsa! Mmmmm 😋
This is very much American as well. Back before America became spoiled no part of the animal was wasted. Folks still eat tripe here. It is not as common as it once was kinda like chitterlings, but it's still a traditional kinda of food. Back about 20 yrs ago I would buy the Rose brand can twice that size for 1/2 the price. I paid just under $5 about 10 - 12 yrs ago they went up in price and now the can is 1/2 the size. In my opinion by the color of the batter I would say your tripe was under done.
@@donnalee1310 I’m from the Florida panhandle. Don’t go by a recipe too much. I just rinse it off and flour it like chicken. I season my meat and the flour with the same seasoning (which mainly is whatever I feel up to, sometimes a little slap your mama, paprika, etc), but generally I just use salt, pepper and garlic. After I rinse and season I toss it into the seasoned flour, fry on med-high until golden brown. That simple. I don’t dip in egg and flour because the batter is too heavy and my husband doesn’t like it that way. I hope this quick overview is a help.
I have to say you missed it, but look Rose can Beef Tripe is the best one. This is canned in milk our mom fixed like this ....open can pour in a bowl DON'T a rinse the milk stuff is good but cut in small pieces, beat eggs a bowl dip tripe in egg wash and dip in cornmeal and fry in oil, drain on the paper towel, that is the reason you had the taste .i can not do video or I could show you how but this is our best oh I didn't measure
Hi guys, one of the biggest mistakes I've seen and heard people make when cooking rose tripe is, not cleaning all of the jelly like fat off of it. It will take some work, as you have to rub all of it off. That jelly like fat is no good. When you finish properly cleaning it, you will be left with a clean string meat texture. I made the mistake of leaving that jelly like fat on the tripe, and it was disgusting. My family has been making tripe from the Rose Can for 30 years. Best way to cook it, is to clean it, soak in vinegar, sprinkle a little seasoning salt, garlic powder, and onion powder on it, dip in egg and milk mixture, coat with flour, and fry it. Good video tho 😉
I just found this video & your response. I am from south AL. I had an aunt cook this regularly in late 70s & 80’s. She has long passed away & I am trying to figure out how she cooked it. Are you referencing the canned tripe in milk? How long do you soak in vinegar? Thank you in advance.
@@donnalee1310 Yes, I'm referring to the tripe in can with milk. A 10 minute soak in vinegar will do. It gives it that acidic taste and more importantly the vinegar cleans some of the bad stuff off of the tripe.
Try this....... dip in milk and then batter it in cornmeal....... Exactly like frying fish. (When you think you have enough black pepper in the cornmeal....add a little more) Sometimes down here in NW Fl, we even cook this at a mullet cookout..... yep, just as yummy😄 takes on a fishy flavor and you can REALLY have fun with your buddies when they start asking questions😳 Good childhood memories and yes.....also from a can .....Enjoy
I also live in Northwest Florida and was raised up eating it. My grandmother Myrtle cooked up for a treat/snack. Just bought some the other day but I haven’t cooked it yet.
Can you share the recipe of a southern girl? My aunt made this back in the 70s & 80s but she has long passed and I would love to be able to cook it like she did. We are from south AL.
The price of tripe has gone up every single year. Now the price almost matches the price of meat. 😭 one of my most favorite things to eat. Haha when caucasians eats stuff and like it. The price rockets 😂 real talk. Js 😂
Been eating tripe my whole life and not from south either nor not Caucasian. Likely reason it has gone up is bwcause growth of Asian community in US, and explosion of Vietnamese restaurants as is in PHO. Then Koreans eat in when drinking beer. Chinese, Japanese and Thai. Sure even Malays and Indonesians. When we went free trade, other places have higher prices for meat, so more competition, all our meat went up in price.
I'm here in the south. I cook honeycomb beef tripe. I buy it in the raw state in the pack. I soak it in milk over night. Then I rinse it off and boil it on low for about 2 hours. I then let it soak in vinegar for maybe a hour. I put salt and pepper on it. I then put it in flour and fry it. My grandmother used to cook it when I was younger.
The memories of our parents and grandparents cooking for us are some of the best and longest lasting. I Love this!
I like that y'all liked it okay lol. I am half Korean and grew up in Georgia, US. Love tripe. Obviously it tastes better fresh, but I especially love it in stews.
i am about to fry some up now.. Yepp the rose brand. So good.
In Mexico we have “tripas” (tripes) tacos, the trick is cleaning, cleaning and more cleaning! You have to wash with vinegar/water (1-4 parts) and then rinse and rinse again, inside the tripe outside (you get the pic 😉) then chop in little pieces (rinse again 😅) and then cook in a lot lard or oil until very crispy, let it drain and serve in a corn tortilla with onions cilantro and a little lime juice and salsa! Mmmmm 😋
That sounds pretty good! Thanks for watching!
Campbell's used to have a condensed tripe soup, called Pepper Pot. I have not seen it in years.
I might look for it. This was surprisingly okay!
I doubt that they still make it. I've been looking for their Scotch Broth and their Oxtail soups too, but no joy there either.
Interesting? Spicy??
This is very much American as well. Back before America became spoiled no part of the animal was wasted. Folks still eat tripe here. It is not as common as it once was kinda like chitterlings, but it's still a traditional kinda of food. Back about 20 yrs ago I would buy the Rose brand can twice that size for 1/2 the price. I paid just under $5 about 10 - 12 yrs ago they went up in price and now the can is 1/2 the size. In my opinion by the color of the batter I would say your tripe was under done.
After we taped this, we agree...it was under done. We have since made it and we are both kind of find of it. Thanks for watching and commenting!
Can you tell me how you cooked it? Ingredients? I’m trying to figure out how an aunt cooked it in the late 70s-early 80’s. We are from southern AL.
@@donnalee1310 I’m from the Florida panhandle. Don’t go by a recipe too much. I just rinse it off and flour it like chicken. I season my meat and the flour with the same seasoning (which mainly is whatever I feel up to, sometimes a little slap your mama, paprika, etc), but generally I just use salt, pepper and garlic. After I rinse and season I toss it into the seasoned flour, fry on med-high until golden brown. That simple. I don’t dip in egg and flour because the batter is too heavy and my husband doesn’t like it that way. I hope this quick overview is a help.
I have to say you missed it, but look Rose can Beef Tripe is the best one. This is canned in milk our mom fixed like this ....open can pour in a bowl DON'T a rinse the milk stuff is good but cut in small pieces, beat eggs a bowl dip tripe in egg wash and dip in cornmeal and fry in oil, drain on the paper towel, that is the reason you had the taste .i can not do video or I could show you how but this is our best oh I didn't measure
We'll have to give it a try! Thanks for watching!
Tripe in a can? No way.
Hi guys, one of the biggest mistakes I've seen and heard people make when cooking rose tripe is, not cleaning all of the jelly like fat off of it. It will take some work, as you have to rub all of it off. That jelly like fat is no good. When you finish properly cleaning it, you will be left with a clean string meat texture. I made the mistake of leaving that jelly like fat on the tripe, and it was disgusting. My family has been making tripe from the Rose Can for 30 years. Best way to cook it, is to clean it, soak in vinegar, sprinkle a little seasoning salt, garlic powder, and onion powder on it, dip in egg and milk mixture, coat with flour, and fry it. Good video tho 😉
I just found this video & your response. I am from south AL. I had an aunt cook this regularly in late 70s & 80’s. She has long passed away & I am trying to figure out how she cooked it. Are you referencing the canned tripe in milk? How long do you soak in vinegar? Thank you in advance.
@@donnalee1310 Yes, I'm referring to the tripe in can with milk. A 10 minute soak in vinegar will do. It gives it that acidic taste and more importantly the vinegar cleans some of the bad stuff off of the tripe.
Try this....... dip in milk and then batter it in cornmeal....... Exactly like frying fish. (When you think you have enough black pepper in the cornmeal....add a little more) Sometimes down here in NW Fl, we even cook this at a mullet cookout..... yep, just as yummy😄 takes on a fishy flavor and you can REALLY have fun with your buddies when they start asking questions😳 Good childhood memories and yes.....also from a can .....Enjoy
I love this!
I also live in Northwest Florida and was raised up eating it. My grandmother Myrtle cooked up for a treat/snack. Just bought some the other day but I haven’t cooked it yet.
come to ga every one eats tripe in the country.
Who is WE? Been around for centuries!!!
Not sure what you mean.
There is a caramel apple freeze at Taco Bell I have seen a few good reviews on them and the youtubers liked them
Thanks EM, we'll give it a go!
The Heardsmen you’re welcome
If thats the best you can do find you a Southern Girl to fix some and tripe will knock your socks off.
Can you share the recipe of a southern girl? My aunt made this back in the 70s & 80s but she has long passed and I would love to be able to cook it like she did. We are from south AL.
The price of tripe has gone up every single year. Now the price almost matches the price of meat. 😭 one of my most favorite things to eat. Haha when caucasians eats stuff and like it. The price rockets 😂 real talk. Js 😂
That is the truth Sho Ja! I remember when tongue was like a buck a pound. Now that more white folks discovered it, the price goes up.
Been eating tripe my whole life and not from south either nor not Caucasian. Likely reason it has gone up is bwcause growth of Asian community in US, and explosion of Vietnamese restaurants as is in PHO. Then Koreans eat in when drinking beer. Chinese, Japanese and Thai. Sure even Malays and Indonesians. When we went free trade, other places have higher prices for meat, so more competition, all our meat went up in price.
I takes the fat off first
We took some of it off...not enough though.