A chicken will always remember the egg
Premium Feather Member
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.Oh my gosh, never owned a Television? You are a rare bird!
Nope, no knowledge here. I don't/wont eat tripe. I wont eat Haggis either which is a major disadvantage for a Scott.
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 themApparently 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.
Let us know how it tastes!many thanks, but I think I'm going to go with this instead
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.
1kg tripe, sliced into thin ribbons, fat and gristle discarded
1 onion, diced
6 garlic cloves
Salt and black pepper
1 bay leaf
A sprig of thyme
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.