Carnation
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Tripe-a-roniThis is a great recipe for eliciting squeamish reactions for non-carnivores. I usually make it as tripe-a-roni and cheese, but I think because it's so bland, it could substitute for many traditional pasta recipes, like tripe with garlic & olive oil, or tripe carbonara.
Cut tripe into "pasta" sized bits using a pair of scissors. Cover with water, bring to a boil, then dump the water. Repeat. Cover tripe with a few inches of water, add your preferred seasonings (I like bay leaf, allspice, and onion) and simmer a few hours, until tender. This also works well in a crock pot.
Make a cheese sauce by simmering some cream, cheese, and seasonings together until thick.
Combine cheese sauce with tripe in casserole, top with a little additional cheese, and some cracklings if you have them. Pop it in the oven until evenly heated and brown on top.
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adwred
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What a great idea!
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Carnation
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Thx. I've got good Asian and Mexican markets nearby, so have ample opportunity to experiment with odds & ends.
Lately, I've been trying to perfect a broth made with beef tendon, which adds a ton of gelatin - such a great mouthfeel.
I also like to make things like chicken heart scampi, and hearts in the style of devil's on horseback.
Just recently, my partner came home with a bunch of rabbits, and I tried rabbit kidney for the first time. It was so delicious!
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