Comments on: Offal: Chinchulines, Mollejas, Corazon and Other Delights…

By: dan

dan — Sun, 06 Jun 2010 21:36:11 +0000

Actually Peter, you're wrong on both counts. Tripe is the rubbery lining of the stomach, not the stomach muscle itself, and it is a muscle - which here in Argentina at least, is an entirely separate offal cut - either tripa, as I mentioned in the post, or librillo. That may not be true wherever you are - and in some places, indeed, tripa is used for stomach, tripe or intestine, but here it isn't, and this post is about here. Tripe is referred to as mondongo in Argentina, in neighboring Chile it's guatita, and in Spain, one supposes the birthplace of the language, it's usually callos. Not to put too fine a point on it, but if you're going to post something snarky or rude about someone on their own blog, you might want to try a little of that critical research yourself, first.

By: peter charak

peter charak — Sun, 06 Jun 2010 16:26:43 +0000

“tripa” is certainly cow stomach (or beef stomach), in spanish among other languages. “tripe” is exactly the same thing in english. what DID you think it was? obviously, you must never have seen tripe in a supermarket meat section, whereas i see it all the time. what bothers me is that there are too many food writers, (and cooks) who insert things they know little about without some critical research .

By: dan

dan — Wed, 24 Feb 2010 19:45:46 +0000

Monica, you’ll have to let us know how it goes!

By: Monica

Monica — Tue, 23 Feb 2010 21:31:11 +0000

Thank you very much. Our Argentinean friend is at our house making a traditional asado and has several of these things with him. Now we know what we are about to eat. Maybe.

By: dan

dan — Sat, 11 Mar 2006 18:41:09 +0000

In a totally politically incorrect era, I used to work for a chef, who shall remain nameless, other than to say he’s one of the judges on a new “reality” show that is suddenly popular, who used to say “vegetables in the kitchen, fruits in the dining room” in reference to his aggregated staff… I guess that explains why I didn’t last long in his kitchen – I was in the wrong plant category…

By: ksternberg

ksternberg — Sat, 11 Mar 2006 15:30:32 +0000

I enjoyed how Gareth referred to the wait staff as the “morons.”