Julia Child features recipes and techniques for preparing tripe.
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Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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20 Comments
Reminds me of the time in Florence I thought I was ordering a roast beef sandwich and after the first bite I remembered the Florentines' love of tripe.
I wouldn't cook this in a million years, but I love watching Julia do it.
Sorry Julia, you know we all love you and your fabulous recipes, but, NOT doing tripe, no matter how delicious you make it look.
Tripe is very hard with which to work. But, done correctly it is delicious. Americans have lost the art. Thank you for bringing this back to American cooking via Julia, she’s correct…👍
Yes i ate tripe as a child and young adult. I haven't had it in years. I can't remember how my mother or grandmothers cooked it. But i never had a bad meal. My mom would say try it, if you don't like it then i won't give you any more. I'd probally have to go to a butcher shop now days and ask for it or order one. Luckily most butcher shops are family owned and they butcher all of thier animals. Like hog maws was the pig stomach. Yes we raised pigs, ect and because we had a decent sized family nothing went to waste. So i ate what most would turn up thier nose at. Chitterlings and hog maws together helped stretch out a meal. Both my parents had full time jobs. It worked
Yes i might go ask if the nearest butcher shop has tripe. I don't think I'll be cooking it 12 hours. Grand Dot in her 90s I'm positive she has a good recipie she can share. Yes id be game to try it again.😊 👍. That's why i Love Julia. She was not afraid to try things. ✌️🕯️💕🙏🦋🌻🤗🙂👋👣. Vee. By the way it was delicious.😊
Tripe is perhaps the most revolting thing one could try and cook. But here's a question… I thought "A La Mode" meant with ice cream?
So sad to see that no one will try tripe, I didn’t grow up on tripe but I have since had it as an adult. I have had it in Vietnamese Pho and in Chinese sliced beef and tripe in chili oil. It soaks up the flavor of the seasonings and is a texture thing. Some tripe is soft, some is chewy. My favorite is the beef and tripe in chili oil, I could eat it ounce a week.
My northern Italian father boiled it and cut it into two inch pieces like a French fry. He browned it in butter and served it with parsley and parmigiana cheese. It was delicious. The pieces were thoroughly cooked but a little chewy.
Chewy and tastes like what you add to it.
Her husband did a nice drawing
I don't think she told us what temperature to set the oven to. I'm assuming somewhere between 150 and 200 degrees.
I ate this in France about once a week when I was studying over there….I had it in Caen, Rouen, Bayeux, Paris and Lyon. My favorite was at a restaurant called Le Veau D'Or in Rouen….check it out if you are a tripe lover.
In case any of you were wondering… in America, tripe is such a "low brow" food…. it is ground and made into… wait for it…. POTTED MEAT FOOD PRODUCT
We LOVE tripe! It’s somewhat difficult to find around here, but there is a small Latin market near here that usually keeps it in stock.
I love tripe
Tripesoup ❤
I live in Mississippi. Tripe is available in every Walmart. I can’t even stand to look at it. I love Julia Child but I had to turn this off.
I only ever had tripe once, ordered out of curiosity at a dim sum restaurant, and I had no idea what it was….it was only long after when I figured it out! I'm kinda curious about this recipe but I have to get past my "ewwwwww!" reaction. But when I was a kid in western Maryland, hog maw (a cleaned hog's stomach, stuffed with sausage meat, potatoes, and cabbage) was a local delicacy that I always recoiled at. I need to get past that reaction….
Your hair looks wonderful, Julia! What’s your secret to always looking so beautiful?
How did they keep their hair like that…