10
Oct

sheep's tripe-before cleaning copy

The last time I bought sheep’s tripe in London was fifteen years ago when I was testing recipes for The Fifth Quarter.ย It looked black and rather off-putting but I desperately needed some, so, I bought it. My mother, who was in London helping me, took one look at it and announced she couldn’t use it. It was just too dirty and would need too much scrubbing to clean up. So, we threw it away. And here I am today, giving tripe another try. I got the two stomachs in the picture from a wonderful Greek butcher up in Green Lanes. They are cleaner than those I bought so long ago but they are still pretty smelly and I have just spent half an hour cleaning them and stripping lining and fat off them — something we don’t need to do when we buy them from our butcherย in Beirut. Tomorrow, I will finish cleaning them and will stuff them. I will post the recipe and pictures once I am done. So, stay tuned!


There is 3 comments on this post


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    I cannot picture how you can turn this tripe into something edible. I look forward to the transformation. I think it’s the colour that gets me!


  • Warning: Undefined array key 36 in /data/40/0/131/109/783598/user/802494/htdocs/anissahelou/wp-content/themes/Anissa/functions.php on line 377

    I grew up around dishes such as krouch or fawaregh in my family, but never dared to appreciate the taste. In fact, i couldn’t get over the precooking esthetics of the tripes in my mother’s kitchen, which didn’t appeal to me at all at the time. My mother, a real fawaregh fan, says it’s a dying recipe since our generation is more occidentalized or “na3nou3a” in her words ๐Ÿ™‚ so i kind of sympathize with the ajaneb’s comments here.
    But i’m looking forward for your tour de baguette! My mother would be dead jealous if you convert me.


  • Warning: Undefined array key 36 in /data/40/0/131/109/783598/user/802494/htdocs/anissahelou/wp-content/themes/Anissa/functions.php on line 377

    well, would be amazing if i converted you. my mother makes amazing ghammeh (or krouch and fawaregh) and i love both. funny. i was never put off by the prep and it came in very handy when i had to try my hand at it. you will see the result later today after i snap the kirchayeh cut open and put up the post ๐Ÿ™‚ then you’ll have to show it to your mom and ask her to make you some. or better make some when i am over in beirut ๐Ÿ™‚ so that i can taste her handy work. and i love the word “na3nou3a”!

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