New poster, Hi.
I'd never tried tripe, never really wanted to, it looks disgusting, but after buying a Simon Hopkinson book last year, and him recommending it, and reading about it on a few blogs, I was intrigued
The idea came back to me recently, so I bought some last week, and tonight was the night.
The recipe I used was Simon Hopkinson's tripe with spring onions, ginger, chilli and coriander, from The Good Cook.
I must say, the texture when cutting it raw was enough to put me off, and the sound it made, and that it was all stretchy, but I ploughed on.
I adapted the method to the slow cooker.
I had read this blog post:
Now, I didn't have a hangover, but the thing about the smell is relevant. It made my house smell like a farm, which is off putting, and I'd definitely recommend a day in advance.
As for the finished article, well, it was interesting.
Definitely from a cow, yet mild, not slimy at all but sort of squashy, but not in a bad way.
The other flavours were good I thought, though daughter didn't like the star anise flavour.
Not sure I'd make it again, it was OK, glad i tried it, and I ate a whole bowl (I made sweet and sour chicken and rice too), but maybe not great enough for a repeat.
Daughter ate two pieces though, and just asked that I leave out the star anise next time!
I think that's high praise from a ten yr old.