I’ve eaten tripe dishes all over the world; in the night markets of Marrakech, stewed with beans and carrots in Portugal, in soups in Germany, Slovakia, Poland, Macedonia, Serbia and Turkey, menudo in Mexico, baked with liver, mushrooms and cheese in Bulgaria, from a bubbling pot of mystery meats prepared by a street vendor in Sicily, pho soups in Vancouver, London and all over Vietnam, rolled into delicate parcels with ham, garlic and parsley in cafés in Paris, served with dim sum in Birmingham and lastly, one of the most memorable dishes along my travels, served in a bun or bowl topped with extremely spicy red salsa and zesty parsley sauce from a street cart in Florence. I just found the photo of me holding the freshly purchased tripe (Sept 24th 2012), little did I know that I’d reproducing this exact dish at home, over and over, for the next 7 years!
September 2019 archive
First, grill one large onion, and 200-300g of button mushrooms (or 2 medium portobello mushrooms) on the BBQ. Let cool and dice.
Using a fork, roughly smoosh a can of red beans with a peeled, boiled potato, salt, pepper, cumin and smoked paprika. Mix in the onions and mushrooms, 2 eggs, breadcrumbs and finely ground cashews or walnuts. Form patties (but not too much, you are not making hockey pucks) and let rest in the fridge for one hour or more. Lightly brush with the patties with olive oil before grilling on a medium heat. Only flip once if you can.
Blend 1 bunch cilantro, 3 large green onions, 1 garlic clove, good mayonnaise, a touch of sour cream or yogurt and salt.
Roasted veggie sauce:
Blend BBQed carrots, onions, eggplant, tomato and a raw clove of garlic and salt.
BBQ mushroom pate:
Blend BBQed mushrooms, BBQed onions, salt, breadcrumbs and cream cheese.