The Nasty Bits: Omasum Salad

From Recipes [ Photographs: Chichi Wang ] Now you want to place the piece of tripe with the smooth side down on the board. Think of the thin, translucent sections of the stomach like pages of a book. Count four pages in and make an incision running down the length of the crease, which is like the spine of the book. Then, placing your section of tripe so that the edges of the pages point south and the spine of the book points north, cut 1/4-inch slices so that each slice gets exactly 4 tendrils hanging on. These were the exact instructions from my mother , translated into English, for the correct procedure for cutting tripe. What can I say? Type As run in the family. “Yeah, yeah, roger that,” I replied, already itching to get my hands on the tripe. Just as I was about to hang up, I heard on the other end, this time with greater urgency: “Wait! Also, you should line up the pages of the tripe very neatly, and you want to make long, smooth cuts so …
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Tags: banquet, book, crease, dish, exact, green-onions, incision, instructions, interior, omasum, onion, Pages, Platters, sauce, time











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