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Tripe in Nigerian tomato sauce – tripe cooked until tender, and finished in spicy tomato sauce. [10] Tripe soup — in Jordan, a stew made with tripe and tomato sauce. Tripe taco — Mexican sheep or calf tripe dish with tortillas. Tripice – a Croatian stew made from tripe boiled with potato, with bacon added for flavour.
Tripes à la mode de Caen. Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France.. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), [1] plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a bouquet ...
In France, particularly Brittany and Normandy, [1] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille".
The tripe was cooked with long bones, celery root, parsley root, onions, and bay leaf. The tripe was then sliced, breaded and fried, and returned to the broth with some vinegar, marjoram, mustard, salt, and pepper. In Hungarian cuisine, tripe soup is called pacalleves or simply pacal. Pacalpörkölt is a tripe stew heavily spiced with paprika.
Andouillette (a sausage of coarsely cut tripe) Saucisson brioché; Coq au vin; Gras double (tripe cooked with onions) Salade lyonnaise, lettuce with bacon, croûtons and a poached egg; Marrons glacés; Coussin de Lyon; Cardoon au gratin. Cervelle de canut (lit. silk worker's brains) is a cheese spread/dip named for the "brain of the silkworker".
Tablier de sapeur (French pronunciation: [ta.bli.je də sa.pœʁ]; literal meaning: sapper's apron) is a Lyonnais speciality dish made from beef tripe, specifically the gras-double, which is the membrane of the rumen.
Tripoux (tripe 'parcels' in a savoury sauce) Pansette de Gerzat (lamb tripe stewed in wine, shallots and blue cheese) Salade Aveyronaise (lettuce, tomato, roquefort cheese, walnuts) Truffade (potatoes sautéed with garlic and young Tomme cheese) Fouace (orange blossom water cake)
Tripe is a type of edible offal from the stomachs of various domestic animals, and is also an informal term for nonsense or rubbish. Tripe may also refer to: John Swete (1752–1821), born John Tripe, English clergyman, artist, antiquary, historian, topographer and author