BYC Café

[ronott1]

thanks Ron! what's 'hominy' (recipe cites 1 can of it)?

Hominy is corn that has been puffed up with lye.

It is very tasty!

You should be able to find a substitute.

 

[Perris]

many thanks, but I think I'm going to go with this instead
Roman-style tripe
Tripe is treated much like pasta in this classic Italian dish (trippa alla romana) – coated in a rich tomato sauce and topped with a handful of salty-sweet parmesan.

Serves 4-6
1kg tripe, sliced into thin ribbons, fat and gristle discarded
1 onion, diced
6 garlic cloves
Olive oil
Salt and black pepper
1 bay leaf
1 clove
A sprig of thyme
Water
230-470ml passata, to taste
Red pepper flakes, to taste
Parmesan or pecorino, to serve

1 Boil the tripe in a large pan of salted water for about 20 minutes. Drain and set aside.

2 Meanwhile, soften the onion and garlic over a low heat in olive oil in a casserole. Stir in the drained tripe and season well with salt and pepper. Add the bay leaf, clove and thyme, then add water to cover by 5cm.

3 Cover and simmer gently for at least an hour, until the tripe is extremely tender. Taste the broth and adjust the seasonings. Allow to cool then refrigerate overnight.

4 The next day, heat up the tripe, adding the passata and red pepper flakes and simmer for 15-20 minutes. Serve sprinkled with cheese.

 

[Shadrach]

how?

I don't know and I'm not going to ask.
The cock and bull story I heard about the last breakage was enough to be going on with.

 

[Shadrach]

Someone keeps trying to break into your car...got good stuff in there??

Nope, unless your after a few leaves and twigs.

 

[Shadrach]

Oh my gosh, never owned a Television? You are a rare bird!

Apparently so. My dad wouldn't have one when I was a child. I used to go to a mates and watch Dr Who sometimes.
Once I was out of home I wasn't able to afford one. I lived in a shared house for a bit that had a TV and after watching people watching TV I decided I wanted my brain to live on for a while.
Later in life computers arrived and I took to those like a duck to water. Never seen the need for a TV since. Just about anything one wants to watch rather than watch what gets fed to you, is on the Internet.

 

[Shadrach]

Uhhhh....no. Not common in the US.

Maybe @Shadrach or @LaFleche does?

Nope, no knowledge here. I don't/wont eat tripe. I wont eat Haggis either which is a major disadvantage for a Scott.
I will eat kidneys but I used to put them in steak and kidney puddings when I was more interested in cooking. I would just slice and fry them in garlic now I expect.

 

[Shadrach]

Good evening Cafe.
There's a pot of hot Gazpacho with chilli and rockfort cheese on the stove if anyone is feeling brave enough to sample it.

 

[Bunnylady]

I wont eat Haggis either which is a major disadvantage for a Scot.

I have often said my Southern relatives would disown me if they knew some of my dietary dislikes.

In a similar vein:

 

[ronott1]

Apparently so. My dad wouldn't have one when I was a child. I used to go to a mates and watch Dr Who sometimes.
Once I was out of home I wasn't able to afford one. I lived in a shared house for a bit that had a TV and after watching people watching TV I decided I wanted my brain to live on for a while.
Later in life computers arrived and I took to those like a duck to water. Never seen the need for a TV since. Just about anything one wants to watch rather than watch what gets fed to you, is on the Internet.

My Grandfather refused to have a water heater in His house. One blew up in a house a long time ago-- Grandpa was born in 1895 so he did not trust them

 

[ronott1]

many thanks, but I think I'm going to go with this instead
Roman-style tripe
Tripe is treated much like pasta in this classic Italian dish (trippa alla romana) – coated in a rich tomato sauce and topped with a handful of salty-sweet parmesan.

Serves 4-6
1kg tripe, sliced into thin ribbons, fat and gristle discarded
1 onion, diced
6 garlic cloves
Olive oil
Salt and black pepper
1 bay leaf
1 clove
A sprig of thyme
Water
230-470ml passata, to taste
Red pepper flakes, to taste
Parmesan or pecorino, to serve

1 Boil the tripe in a large pan of salted water for about 20 minutes. Drain and set aside.

2 Meanwhile, soften the onion and garlic over a low heat in olive oil in a casserole. Stir in the drained tripe and season well with salt and pepper. Add the bay leaf, clove and thyme, then add water to cover by 5cm.

3 Cover and simmer gently for at least an hour, until the tripe is extremely tender. Taste the broth and adjust the seasonings. Allow to cool then refrigerate overnight.

4 The next day, heat up the tripe, adding the passata and red pepper flakes and simmer for 15-20 minutes. Serve sprinkled with cheese.

Let us know how it tastes!