Posts for: AP
Oct 14, 2020 20:50:39 #
jpgto wrote:
AP, this sounds delicious. I had tripe a LONG time ago! Frankly don't remember the flavors, etc.
Sounds like something maybe I would try in a small portion.....no one else in the house would dare
to even taste! LOL Glad to see your post also.
Sounds like something maybe I would try in a small portion.....no one else in the house would dare
to even taste! LOL Glad to see your post also.
Welcome, jpgto! In my neighborhood the Portuguese eat Tripe on the weekend, DOBRADA! AP
Oct 14, 2020 19:55:28 #
CPR wrote:
The photo is well done and the recipe sounds good. Personally I'd make the dish from the recipe and just leave out the tripe.....
Hello, CPR! I have herd people eating the whole dish, but not the Tripe! AP
Oct 14, 2020 19:48:27 #
foodie65 wrote:
Looks good AP, I’m on my way over to your place. Should I bring red wine or beer?
Welcome, foodie65! It does look good in the photo. It takes time to cook Tripe, 2 hrs or longer. And, it's expensive! AP
Oct 14, 2020 19:24:39 #
wilikioti wrote:
When I was a young boy, my mother would buy canned tripe that was canned in milk. She would flour and fry the tripe just like chicken. The thing I remember best was the odor of cooking tripe, not an unpleasant odor, and the mild taste. Not long ago I decided to buy a can and re-live my fried tripe experience. I delayed the opportunity when I discovered that the small can was about $10.00.
Welcome, wilikiot! I know most peaple don't eat Tripe, but it's very tasty with all those spices, herbs, and seasons cooked in a Pressure Cooker!
Oct 14, 2020 19:15:15 #
Earnest Botello wrote:
AP, now you have done it, Menudo, one of my favorite dishes, when I can get it. If you don't tell people what it is they will love it. Also it is great for a hangover, along with popsicles, not a cure, but sure made you feel better.
Earnest Botello, Welcome! You wrote, Menudo! My favorite dish! After see it, I'm going to try it! Thank you, AP
Oct 14, 2020 17:32:02 #
2Dragons wrote:
Looks good. I've never eaten tripe, that I know of, but my sister who is 10 years my senior, is in seventh heaven if she finds a restaurant that serves tripe. During WWII we ate a lot of things that people in the U.S. today turn their noses up at. My mum drew the line at horse meat, though. 
How are you 2Dragons, and welcome! Many people do eat Tripe, it's very tasty. With all those spices cooked in your Pressure Cooker that Tripe will be tasty as can be, 1 1/2 hrs.
Oct 14, 2020 17:07:49 #
Blair Shaw Jr wrote:
I agree.....and recognized the Tripe right away although I have never eaten any. I use Chuck roast mostly and the new pressure-cookers are the way to go ...they perform so many tasks nowadays and I have 3 of them. I no longer need my oven except for broiling and large holiday menu items.
The stew is always better the 2nd or 3rd day when reheated and it's the Stew Season.....yippeeee !
Stay well mon ami.
The stew is always better the 2nd or 3rd day when reheated and it's the Stew Season.....yippeeee !
Stay well mon ami.
Well Blair Shaw Jr, it's fine to hear from you, and welcome! You brought attention to me talking about your new Pressure Cookers. Many cooks still do not even own a Pressure Cooker!
You added a great accessory to your well known kitchen tools. Your Pressure Cooker is very versatile! I'm glad to hear you now have 3 sizes to choose from. I see now you be able all that tough, tough, meat that takes hours and hours to cook, at a much greater time saving! Your joy of creative cooking has change your cooking life for sure! AP
Oct 12, 2020 20:11:33 #
RowdyRay wrote:
Scrapple. LOL. That's pretty far down the offal me... (show quote)
That's quite a story, Rowdy Ray, and once again, welcome! There's a Portuguese area in my town that does quite well with Tripe. They call, DOBRATHA! Not sure of the spellion . . . it's very tasty! AP
Oct 12, 2020 19:35:53 #
RowdyRay wrote:
Interesting. Looks and sounds a lot like Menudo, which I've had numerous times. Awesome but, a bit spicier than yours. Usually. Never made it myself. I like the pressure cooker idea. Betting a big time saver. I now have an instant pot. Maybe I'll have to play around with this. Thanks.
Welcome, Rowdy Ray! I have to say, if you had this dinner only once. You would absolutely Love it! AP
Oct 12, 2020 17:15:20 #
dc3legs wrote:
That looks and sounds super with a bit of a spicy zing to it. Send me an E-Meal?
Hello, to you dc3legs, and welcome! This is a tasty dinner with the right amount of spices, tasty indeed! You'll love it, Happy Days! AP
Oct 12, 2020 16:55:34 #
PixelStan77 wrote:
A great recipe / cook as a second career. AP's first was photography and he captured famous people.
Hi, Stan! Your kind words bring a smile to face. Always try to be happy! AP
Oct 12, 2020 16:48:02 #
Longshadow wrote:
I won't eat tripe or real haggis, but I love scrapple - go figure.
I suppose you can say, it's very tasty that makes the final decision the best! AP
Oct 12, 2020 16:14:18 #
Bigmike1 wrote:
Its all right, I reckon but I doubt that I will ever get around to eating it.
Welcome, Bigmike1! With the tomato sauce flavoring the Tripe together during cooking in a pressure cooker makes a big difference in that wonderful taste! Yes wonderful taste . . . AP
Oct 12, 2020 15:33:27 #
This recipe is well known all over the Mediterranean. They're are people in the United States that have never eating Tripe, or don't like it! Those square openings is the beef tripe, the stomach lining!
Very tough to cook, use your pressure cooker a big time saver. This is a very tasty stew. Pressure cooked with two pork smoked ham hocks with two Idaho pleaded potatoes simmer 1-hr. Add 1-28oz Pastene tomato sauce and two 28oz cans spring of spring water.
The following seasons added: Oregano, Sweet Basil, Rosemary, a sprinkle of Cayenne Red Pepper Flakes, dished heavy with crushed black pepper flecks all over!
Add pre soaked lima beans and the rest of the veggies then cut the Italian HOT sausage into 1/2" pieces
simmer one hour. Very fine taste indeed, enjoy! AP
Very tough to cook, use your pressure cooker a big time saver. This is a very tasty stew. Pressure cooked with two pork smoked ham hocks with two Idaho pleaded potatoes simmer 1-hr. Add 1-28oz Pastene tomato sauce and two 28oz cans spring of spring water.
The following seasons added: Oregano, Sweet Basil, Rosemary, a sprinkle of Cayenne Red Pepper Flakes, dished heavy with crushed black pepper flecks all over!
Add pre soaked lima beans and the rest of the veggies then cut the Italian HOT sausage into 1/2" pieces
simmer one hour. Very fine taste indeed, enjoy! AP
Sep 27, 2020 13:22:57 #
Tazzy wrote:
Looks delicious enough to eat
Tazzy, you are welcome! This is so easy in the making you'll have to try it . . . You'll LOVE it, very tasty! AP