#Grilled Beef or Pork Tripe

[hurpdurpburps]

Life doesn't get much better than a great scotch and an even better book on a quiet Saturday night.

I was recommended this novella called This Is How You Lose The Time War, and I simply have no words to describe the profound shock and awe that permeated every cell of my being as I devoured line after line of caustic rivalry-turned-saccharine yearning and THE CRAZIEST TIME LOOP EVER cleverly and delicately spun into existence like some literary artisanal cashmere cardigan.

"Writing is a craft" has never felt truer.

I played Aimer softy in the background as I read start-to-finish in the span of three hours and the experience was simply indescribable.

ALSO, since this was also my first weekend off in 6 weeks with absolutely nothing on my to-do list, I grabbed the opportunity to go Full Cooking Mama.

Got some off cuts for real cheap at the Japanese supermarket next to my office (yay for working in Japantown).

Amazing how $30 kept me fed for three full days.

Started the weekend with a pork jowl and kimchi stir-fry, along with kimbap my sister made the day before that I didn't get to eat since work was being ridiculous as always.

Had a friend come over for dinner in the evening so I made beef fat fried rice and salmon tofu miso soup. I'd kept the rendered lard from the pork jowl earlier in the day to fry the eggs as well. So I guess it's pork and beef fat fried rice lol.

Started Sunday with some thinly-sliced beef tongue lightly grilled with sesame oil and salt over rice, and the last of the salmon tofu miso soup.

Monday lunch was some kinda quasi-kasu udon-esque random invention. I cut up the last of the beef into small pieces, then gently sautéed them in a dry pan until the fat rendered and sinew turned soft, lightly seasoned with white pepper, salt and shichimi. Then I added a chanko nabe dashi capsule, water, and frozen sanuki udon that I'd softened on the side with boiling water. Finished with a lightly poached egg on top.

Was SO GOOD. I had both sanuki and inaniwa udon in my freezer and I'm glad I went with the former. Since sanuki udon was thick and chewy, I thought it could stand up to the robustness of the broth and the simmering. I was right.

NGL this might become a staple in my diet. One of the things I miss most about living in Japan is getting to eat kasu udon whenever I want, and for some unfortunate reason it seems like no one outside of Northeast Asia has come to realise the beauty that is fried beef tripe.

The sweet scent of roasted beef fat and the slight chewiness of the simmered sinew was close enough to trigger fond memories of chowing down on midnight kasu udon in my tiny Tokyo studio that I'd tucked away in some distant corner of my lizard brain.

Too bad I didn't take a photo of the finished product since I was too hungry. Maybe next time.

[thesadnessbecomehappy]

A man who grew up to be a source of encouragement. (2004)

Stage Name: Jinwoo (진우)

Birth Name: Lee Jinwoo (이진우)

Birthday: September 13, 2004

Zodiac Sign: Virgo

Chinese Zodiac Sign: Monkey

Height: 181 cm (5’10″)

Weight: 57 kg (126 lbs)

Blood Type: A

MBTI Type: INTP-T (Formerly INFJ)

Nationality: Korean

Instagram: @jinwoo__913

Emoji: 🐶

Lee Jinwoo Facts:

– He was born in Cheongyong-ri, South Jeolla Province, South Korea.

– He has an older sister.

– His English name is Glenn, because Steven Yeun (his favorite actor) plays a character named Glenn in The Walking Dead. (Seventeen Interview)

– Education: Hanlim Multi Arts School.– He has trained for only 5 months.

– He has a lot of aegyo and a lot of cuteness.– He debuted with a project group called TEEN TEEN under Maroo Entertainment.

– He joined Produce X 101 but eliminated.

– He doesn’t have a lot of confidence. (“Pops in Seoul”)

– His favorite food are rice, bossam (Korean Boiled-Pork Wraps), grilled beef tripe, caramel popcorn, cereal, bread, bubble tea, and ice cream.

– He dislikes food is mushroom and kimchi.

– His favorite animal is the French Bulldog.

– His favorite colors are black, white and ocher.– His favorite season is winter.

– He doesn’t like karaoke.

– His hobbies are listening to music, watching movies, and watching soccer.

– His special skills are dancing, playing volleyball, playing soccer.

– His favorite soccer team is Tottenham.His representative animal is a puppy.

– During Produce X 101 he and UP10TION‘s Jinhyuk got along very well and had a father-son type relationship.

– He is close friends with H&D‘s Dohyon, MCND‘s Win and Bit from Bae173.

– His role models are Park Hyoshin and SEVENTEEN‘s Hoshi.

– His favorite color is black.

– He has acted in the dramas Wanna be U (2020), Snap and Spark (2023), Caffeine Romance (2023) and is set to appear in The Starry Night (2024).

– Jinwoo also acted in the cinematic short film produced by Maroo ‘DOOR’ (2020).

– He attended the same school as DKB‘s Harry-June (Dancing Idol Stage 2).

– Jinwoo recently shared that he took part in the 21st Hope Dream Winter International Marathon in the 10km category. (Cr Nugu Archive on X)

– The event was hosted in Yeouido Hangang Park, and Jinwoo managed to finish in 42 minutes and 14 seconds (Cr Nugu Archive on X).

– Jinwoo was a regular member of korean tv show “Crime Scene Returns” (2024);.

– Jinwoo acted in the web serie ‘Wannabe U’ (Along with his friend Dohyon) and the drama ‘Snap and Spark’ (2023).

[philolz-blog]

Playlist - July 8 2024

1So fresh! A handmade burger with plenty of jalapeños to balance out the greasy taste ｜ @Delight []22:19▶️

2Ahora Se Solto Un Tormenton y Hago Un Caldito Adobado De Res ｜ @De mi Rancho a Tu Cocina []7:27▶️

3Old School KC Brisket ｜ Chef Tom ｜ All Things Barbecue ｜ @allthingsbbq []11:24▶️

4BILLIONAIRES Wedding Party. 150 kg Pilaf Prepared for 1000 People to Eat. Part 1 ｜ @COOL DADDY []26:08▶️

5EPIC Taco Night That’s 100x Better than Taco Bell! ｜ @Brian Lagerstrom []8:49▶️

6Better than pizza sheet pan casserole ｜ EASY & Quick dinner casserole recipe ｜ @Simply Mamá Cooks []6:26▶️

7Elephant Foot Biryani ｜ Delicious Elephant foot Biryani ｜ Yam Biryani ｜ Grandpa Kitchen ｜ @Grandpa Kitchen []10:52▶️

8Pigs in Blanket Jalapeno Poppers ｜ @Cowboy Kent Rollins []14:24▶️

9Trying 3 D.I.Y. Japanese Candy Kits ｜ @DancingBacons []9:04▶️

10Lemon Pound Cake ⧸ Candied Lemon Slice ｜ @Boone Bake 분 베이크 []12:39▶️

11Eating Philippines Rotten Pork Delicacy with Apo Whang Od!! ｜ @Best Ever Food Review Show []25:08▶️

12Grilled Pig Intestines Unlimited Refills - Korean street food ｜ @FoodyTrip 푸디트립 []8:02▶️

135 Must Eats in Saigon, Vietnam 🇻🇳 ｜ @Max McFarlin []28:16▶️

14OUR HONEYMOON ❤️ 14 Days in Korea ｜ @Miss Mina []24:51▶️

15Clear Big Mac ｜ @Barry Lewis []21:10▶️

16How Fish Cake, Crab Stick and Sea Grape Production in Japan - Japan Seafood Farm and Harvesting ｜ @Noal Farm []12:34▶️

17Yummy ripe mango recipe - Delicious country food cooking - Countryside life TV ｜ @Countryside Life TV []10:51▶️

18Chicken Saltimbocca ｜ Food Wishes ｜ @Food Wishes []8:22▶️

19Chiikawa Ramen Sandwich and Mini Cup Ramen Noodles ｜ @japanesestuffchannel []5:16▶️

20cold air drying Stewed seafood pollack ｜ @푸드킹덤 Food Kingdom []13:51▶️

21Giant Bread with Curry Chicken, A Timeless Recipe of Curry Chicken Bun ｜ @Cate Food Travel 凱特食旅 []11:03▶️

2224hours Vlog of home-lover, Home alone party making cheese tteokbokki after work with lunchbox ｜ @Jihyunkkung []22:55▶️

23Bokhcha - Traditional Azerbaijani Sweets I Dessert Recipe ｜ @Country Life Vlog []19:41▶️

24Catching & Cooking GIANT LOBSTER & OYSTERS on a Boat in Tasmania Australia ｜ @Strictly Dumpling []22:15▶️

25🌮 CALL OF THE TACO 🌮----

26Korean Spicy Hot Pot (Octopus, Beef tripe, Shrimp), Bowl of rice served with Korean Beef tripe-16:39▶️

27Homemade Chicken Pot Pie _ Cowboy Kent Rollins-18:56▶️

28ENG SUB] A day in the local bakery in Korea Bakery vlog Cafe vlog-10:05▶️

29오픈 두달 만에 공릉동 맛집 등극! 하루 200개 팔리는 페스츄리 미트파이 _ New Zealand pastry meat pie - Korea street food-18:04▶️

30PERFECT ROASTED CHICKEN AND ONE OF THE BEST THINGS YOU CAN MAKE WITH IT! _ SAM THE COOKING GUY-16:38▶️

31Vending Machines in Singapore #4-8:14▶️

32$1 Tacos VS $113 Tacos in MEXICO!! Super RARE Mexican Food!!-19:02▶️

33La Mejor Receta De Navidad La Cocina En El Rancho-14:01▶️

34Taiwanese Street Food - Fried Fish Cake, Shrimp Fritter, Egg Rolls-11:55▶️

35Frosty Winter Hot Tent Camping-26:41▶️

36The Japanese Sandwich you should eat before it's gone 🇯🇵🥪-8:07▶️

37추운날에 딱입니다! 얼큰뜨끈 속풀리는 장칼국수 밀키트 대량생산_ Korean Spicy Noodle Factory - Mass Production-11:01▶️

38The ULTIMATE Iranian Street Food Tour ofDubai w_ Mark Wiens and Mr. Taster!!! 16 Hours of EATING!!!-44:30▶️

39Foil Boat Pork Butt-9:37▶️

40American Food - DETROIT STYLE PEPPERONI PIZZA Lions & Tigers & Squares NYC-20:02▶️

41HUGE TAWA PULAO MAKING _ AWESOME & TASTY _ MUMBAI STREET FOOD-11:57▶️

42Beautiful and delicious! Japanese grilled eel & 11 toppings of seafood over rice Korean street food-20:50▶️

43Bread BarberShop handmade candy making - korean street food-10:27▶️

44Cooking Quails in Tomato Sauce in the Wood Oven-13:16▶️

45vlog｜Monte Cristo sandwich, chicken tender curry, oyster bossam with radish kimchi and many more-24:18▶️

46All You Can Eat DISNEY BUFFET! Food Tour of ANIMAL KINGDOM DISNEY WORLD 50th Anniversary-30:52▶️

47🌮 CALL OF THE TACO 🌮----

[bunsakashitaamericapaintings]

After a week in Japan with @caseytoriumi san I've grown addicted to Horumon which is Japanese grilled beef or pork offall, especially after a tiring sketching session. It's hard to locate them in the US, but I just found the place. "Liu Roast Fish" is a Chinese chain restaurant that served grilled skewers of tripe, intestine, gizzards at reasonable prices, and they have beers! Talk about Chinese Horumonyaki Izakaya! So I stopped by the San Gabriel store after sketching FLOAT FEST 2024 in Pasadena. At the first bite of the grill and the first sip of the beers, I almost cried just thinking of @caseytoriumi san and wondering where the man could be. I've underestimated the bond of urban sketchers!! "Liu Roast Fish" San Gabriel, CA Sailor Fountain Pen and Kuretake watercolor on 90 lb sketchbook 5.1x8.3x2 January 2 2024

[thehungrykat1]

Citadines Bay City Manila Presents Exciting Oktoberfest Promo and Unveils Bay City Platters

Citadines Bay City Manila is thrilled to announce its much-anticipated Oktoberfest Fever promo at the Bay City Café and the launch of the Bay City Platters. This October, indulge in a flavorful journey of delectable grilled dishes, refreshing brews, and a variety of sumptuous platters that will satisfy your cravings like never before. Citadines Bay City Manila turns into a sizzling affair every Friday and Saturday in October with its Grill and Beer Nights, running from 6PM to 10PM. Prepare your taste buds for a journey of bold flavors and mouthwatering aromas with its grilled menu items that pays homage to the rich culinary heritage of the Philippines. Delight in the succulence of Chicken Inasal Skewers, the savory perfection of Pinoy Sausage Skewers, the smoky tenderness of Pork Pinoy Barbecue, and the innovative twist of Beef Kare-Kare Satay. And that's not all – the menu boasts the beloved Classic Pork Sisig, tantalizing Cheesey Baked Sisig, and the unique fusion of flavors in Pinoy Pocket Pie (Calzone), Adobo Cheesesteak, Kaldereta, and Coconut Creamed Spinach. Prices range from P120 to P350 only.

To make these culinary delights even more memorable, you can also enjoy Buy 1 Take 1 promo of local beers for only P150, ensuring that every bite is perfectly complemented by a refreshing sip. This promo runs every Thursday to Sunday from 5PM to 10PM. Invite your family and friends to catch this exciting Oktoberfest deals every weekend at Bay City Café.

Elevate dining experience with Grazing Platter and Brews. For only P2,000, this exquisite offering features a delectable assortment of Hungarian sausage, grapes, pretzel, mortadella, gruyere, brie, mixed nuts, and grissini. To complete this delightful ensemble, four beers are also included, ensuring a perfect pairing with the savory and sweet elements of this platter.

Indulge in the flavors of the Philippines and beyond with Bay City Platters Family Set Menu, designed to cater to festive gatherings with your loved ones. Each platter serves 4-5 people, making them perfect for celebrating with family and friends. Dive into a surf and turf feast of lechon kawali with shrimp, ox tripe peanut sauce, vegetables, and bagoong rice with Pinoy Fave Set for only P2,300 or enjoy the Pinoy Boodle Set where you can savor boneless chicken inasal, lumpianada, crispy tawilis, ensaladang lato, mango atsara, and inasal rice at P2,000. Explore Texas Style Barbecue set that features 700g smoked pork ribs, buttered vegetables, barbecue sauce and cajun rice priced at P2,500 or choose Asian Food Set with Szechuan beef, garlic bokchoy, fried tofu and yang chow fried rice for only P2,300.

In addition to enticing Bay City Platters, the restaurant is delighted to introduce an array of Food Trays that cater to various tastes and preferences. Whether you're a fan of rich, savory dishes or you prefer something on the spicier side, these selections have got you covered. Indulge in the flavors of classic Filipino dish, Beef Kaldereta, for only P1,400 or dive into a seafood lover’s paradise with Cajun Seafood Boil for P2,000 only. For those who are craving for a finger-licking goodness, you can choose the Chicken Wings priced at P1,200. You can also experience the fusion of crispy and savor with Lechon Kawali Pansit at P1,100 or the zesty flavors of Pork & Tofu Sisig for only P1,000. These mouthwatering set of Bay City Platters are also available for take-out.

Citadines Bay City Manila invites everyone to experience these culinary delights during the month of October. Whether you're a fan of grilled favorites, platters for sharing with family and friends, or comfort food to warm your heart, Bay City Café have something for you. Don't miss out on this fantastic opportunity to celebrate Oktoberfest Fever and enjoy the diverse flavors of Bay City Platters. To order or book a table, send an email at fbsupervisor.cbcm@the-ascott.com or call at +63 8866 8100 and +63 977 478 8563.

[mayokorea]

Gopchang with Korean Blood Sausage / Korean Street Food

Gopchang with Korean Blood Sausage / Korean Street Food

Gopchang with Korean Blood Sausage / Korean Street Food

Gopchang with Korean Blood Sausage. Mix various vegetables and glass noodles with gopchang and add sundae and mix it with spicy seasoning.

HandStir-fried Beef Tripe with Korean Blood Sausage / Korean Street FoodSundae and gopchang meet vegetables. Seokgye Station Original Vegetable Gopchang

[decastillo26]

Eating My Empire

The Philippines could be a well-known tropical destination, after all, lots of foreign travelers seek its crystal-clear beaches, picturesque landscapes, and warm hospitality that's like no other! However, except for this, it helps to understand that the archipelago is additionally known for its unique and delicious food. Philippines food or Filipino cuisine could be a culmination of over 100 distinct local groups and tribes all throughout the country. One would even say that it's the last word fusion food that not only represents the various cultures everywhere the country but also how “east meets west”. With a fashionable culinary heritage and a good range of food choices to select from, it’s pretty hard to narrow down this list to six Philippines food only but I can share with you here the highest dishes (in no particular order) that everybody mustn't miss when visiting the country.

1. Adobo

Adobo may be considered because the most well-liked dish out of all the Philippines food, and it's definitely loved by everyone westerners’ palate included. In fact, it can even be considered because the ‘national dish’ of the country. the foremost common style of adobo uses chicken or pork meat and it's first marinated in garlic, black peppercorns, bay leaves, soy sauce, and vinegar. After it slow, it'll be browned in oil then simmered to goodness in its marinade. Pair it off with some good ol’ rice and you’re sure to have it as your new favorite viand.

2. Lechon

Lechon or ‘roasted suckling pig’ is additionally a preferred Philippines food and it's commonly served during fiestas or special occasions like birthdays, weddings, etc. Lechon is additionally one among the numerous Spanish influences to Filipino cuisine with 2 typical variants being ‘Manila or Luzon lechon’ and ‘Visayas or Cebu lechon’. the previous is often only seasoned with salt and pepper before roasting; but the latter is sometimes filled with many spices like lemongrass, tamarind, garlic, onions, and chives among many others because it is slowly roasted in an shoot for several hours. it'll be continually basted and turned until the skin becomes crispy a particular feature of the dish that Filipinos love. Once ready, prepare a plate filled with rice and grab some lechon sauce just like the local favorite of ‘Mang Tomas‘ and you’ll be in gastronomic heaven.

3. Sisig

Sisig is another well-known Philippines food that originated within the province of Pampanga, particularly within the city of Angeles. This Kapampangan dish is traditionally made by boiling, chopping, and grilling parts of a pig’s head yes, you read that right like its ears, cheeks, and jowls, which are then seasoned with calamansi, onions, chili peppers, salt, pepper, and vinegar.Now I know, it sounds pretty morbid especially if you’re not keen on exotic food; but trust me once I say that it's delicious. Pair it with a bottle of local beer like San Miguel and you’re sure a treat! finally, sisig is additionally commonly referred to as a pulutan or food that’s best paired with alcoholic drinks.

4. Sinigang

If you’re trying to find something to warm you up during the season, one amongst the simplest Philippines food to do is sinigang! It’s a Filipino stew composed of meat or seafood and uses tamarind (sampalok) because the souring and savory agent to form its acidic broth (kind of comparable to a different dish called paksiw, but this uses vinegar).A traditional Filipino sinigang is additionally actually served as a soup, with many vegetables like water spinach (kangkong), ladies’ fingers (okra), radish (labanos), taro corns (gabi), eggplant (talong), and string beans (sitaw). to feature more to its sourness, ingredients like citruses, gooseberry tree fruits (karmay) et al. also are added.The most common variants of sinigang are pork and fish (like bangus or milkfish), but other favorites are beef, chicken, and shrimp.

5. Bulalo

A specialty of Southern Luzon’s Batangas and Cavite, bulalo is personally one in all my favorite Filipino stew dishes! It’s a treat to eat especially during monsoon season, cold rainy days, or trip to Tagaytay.This traditional light-colored soup is ready by cooking beef shanks and bone marrow until the collagen and fat dissolves into the broth. it's also mixed with different vegetables like cabbage, pechay, potatoes, taro, string beans and corn among many others. For an entire meal, eat it on rice with condiment and calamansi (some would even like patis or fish sauce).

6. Kare-Kare

This is yet one more stew dish in Filipino cuisine but what’s unique about kare-kare as a Philippines food is how it's a thick savory peanut sauce so people who love anything in peanut flavor will love this!Usually for this, it consists of meat like tripe, pork leg, oxtail, beef, or goat (sometimes seafood like prawns or mussels) so mixed with vegetables (at times with veggies only which is termed as guleng kare-kare) in a very flavorful peanut sauce fabricated from ground roasted peanuts or spread with garlic, onions and annatto seeds. Shrimp paste (bagoong) is commonly served on the side so as to reinforce the taste of the dish.

[balkanfoodking92]

Tripe is eaten in many parts of the world.Tripe soup is made in many varieties in the Eastern European cuisine. Tripe dishes include:

Andouille — French poached, boiled and smoked cold tripe sausage

Andouillette — French grilling sausage including beef tripe and pork

Babat — Indonesian spicy beef tripe dish, could be fried with spices or served as soup as soto babat (tripe soto)

Bak kut teh — A Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat and ribs.

Bao du — Chinese quick-boiled beef or lamb tripe

Breakfast sausages — Most commercially produced sausages in the United Statescontain pork and beef tripe as filler

Bumbar — A Bosnian dish where the tripe is stuffed with other beef parts

Butifarra/Botifarra — Colombian or Catalansausage

Caldume — a Sicilian stew or soup

Callos — Spanish tripe dish cooked with chickpea, chorizo and paprika

Cau-cau — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables

Chakna — Indian spicy stew of goat tripe and other animal parts

Ciorbă de burtă — Romanian special soup with cream and garlic

Cow foot soup — Belize — Seasoned, tenderly cook cow tripe and foot, aromatic and ground vegetables with macaroni in a rich glutinous soup.

Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots and chouriço served with white rice.

Dršťkovka (dršťková polévka) — Czechgoulash-like tripe soup

Fasulia bil karsha — Libyan kidney bean soup with tripe

Fried Tripe Sandwich – Popular in St. Louis, Missouri, USA

Držková — Slovak tripe soup (držková polievka)

Dulot or dulet — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver and ground beef, lamb or goat fried in clarified and spiced butter, with garlic, parsley and berbere

Ebyenda or byenda — word for tripe in some Bantu languages of Uganda, tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish

Fileki or špek-fileki — Croatian tripe soup

Flaczki or flaki — Polish soup, with marjoram

Fuqi feipian or 夫妻肺片— spicy and "numbing" (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe and sometimes tongue

Gopchang jeongol - a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth

Goto - Filipino gruel with tripe.

Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador



Gulai babat, tripe prepared in a type of curry

Gulai babat — Indonesian Minang tripe curry

Guru — Zimbabwean name for tripe, normally eaten as relish with sadza

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices

Kare-kare — Filipino oxtail-peanut stew which may include tripe

Kersha (Arabic Egyptian: كرشة ) — Egyptiantripe stew with Chickpea and tomato sauce.

"Kirxa" - In Malta this is popular traditional dish stewed in curry.

Khash — In Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.

Kista — Assyrian cooked traditionally in a stew and stuffed with soft rice, part of a major dish known as pacha in Assyrian.

Laray — Curried tripe dish popular in Afghanistan and in the northern region of Pakistan. Eaten with naan/roti.

Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce

Mala Mogodu — South African cuisine — popular tripe dish, often eaten at dinner time as a stew with hot pap

Matumbo — Kenyan cuisine — tripe dish, often eaten as a stew with various accompaniments

Mutura Kenyan cuisine-tripe sausage, stuffed with blood, organ and other meat, roasted

Menudo — Mexican tripe and hominy stew

Mondongo — Latin American and Caribbeantripe, vegetable, and herb soup

Motsu — Japanese tripe served either simmered or in nabemono, such as Motsunabe

Mumbar beef or sheep tripe stuffed with rice, typical dish in Adana in southern Turkey

Niubie (Chinese: 牛瘪) A kind of Chinese huoguo, popular in the Qiandongnanprefecture of Guizhou province in southwest China and traditionally eaten by the Dong and Miao peoples, the dish includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).

Pacal — Hungarian spicy meal made of tripe, similar to pörkölt

Pacha — Iraqi and Assyrian cuisine, tripe and intestines stuffed with garlic rice and meat

Packet and Tripe— Irish meal which is when tripe is boiled in water, then strained off and then simmered in a pot with milk, onions, salt and pepper. Served hot with cottage bread/ Bread rolls. Popular in Co.Limerick

Pancitas — Mexican stew similar to menudo, but made with sheep stomach

Pancita — Peruvian spicy barbecue fried food made with beef tripe marinated with peppers and other ingredients

Papaitan — Filipino goat or beef tripe and offal soup flavored with bile



Patsás

Patsás (Greek: πατσάς) — Greek, tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono, widely believed to be a hangover remedy

Philadelphia Pepper Pot soup — American(Pennsylvania) tripe soup with peppercorns

Phở — Vietnamese noodle soup with many regional variations, some of which include tripe

Pickled tripe — pickled white honeycomb tripe once common in the Northeastern United States

Pieds paquets, Provençal dish, consists of stuffed sheep's offal and sheep's feet stewed together

Potted meat

Ṣakí or shaki — word for tripe in the Yorubalanguage of Nigeria, ṣakí is often included in various stews, along with other meat.

Sapu mhichā — leaf tripe bag stuffed with bone marrow and boiled and fried, from Kathmandu, Nepal

Saure Kutteln — from south Germany, made with beef tripe and vinegar or wine



Sekba, pig offal in soy sauce stew

Sekba — a Chinese Indonesian pork offalsincluding tripes stewed in mild soy sauce-based soup.

Serobe — a Botswana delicacy, mixed with intestines and in some occasions with beef meat

Shkembe (shkembe chorba) (Шкембе чорба / Чкембе чорба in Bulgarian) — a kind of tripe soup, prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia and Turkey, schkæm is the Persian word for stomach, sirabi is the Iranian version of shkembe

Skembici — Serbia, one of the oldest known dishes since 13th century, tripe in vegetable stew with herbs, served with boiled potato



Soto babat, spicy tripe soup

Soto babat — Indonesian spicy tripe soup

Tablier de sapeur, a speciality of Lyon

Tkalia — Moroccan spiced, seasoned in a sauce with vegetables and served on cous-cous

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy, this is a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of "La tripière d'or"[9] that organises a competition every year to elect the world's best tripes à la mode de Caen maker.

Tripe and beans — in Jamaica, this is a thick, spicy stew made with tripe and broad beans.

Tripe and drisheen — in Cork, Ireland

Tripe and onions — in Northern England

Tripes in Nigerian tomato sauce- tripe are cooked till tender and finished in spicy tomato sauce[10]

Tripe taco — Mexican sheep or calf tripe dish with tortillas

Tripoux — Occitan sheep tripe dish traditional in Rouergue

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for.

[philolz-blog]

Playlist - July 8 2024

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Old School KC Brisket ｜ Chef Tom ｜ All Things Barbecue ｜ @allthingsbbq [] ▶️

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Eating Philippines Rotten Pork Delicacy with Apo Whang Od!! ｜ @Best Ever Food Review Show [] ▶️

Grilled Pig Intestines Unlimited Refills - Korean street food ｜ @FoodyTrip 푸디트립 [] ▶️

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[louieeatworld]

How To Make The Best Homemade Lugaw

Lugaw is a traditional Filipino dish that's very similar to rice porridge. It's nice to eat during the cold and rainy months in the morning, and also feels good to eat after a night out with friends drinking. Recently I've been trying out how to make lugaw on my own, and I think I figured out a way to make this great dish even better.

Most Filipinos know lugaw normally peddled on bikes along streets by the neighborhood food vendor or carinderias. A bowl of lugaw would usually be around 10-15 pesos for the regular ones, while those with add-ons like ox tripe (AKA twalya), pig intestines (isaw), or pig heart (puso) cost a bit more but make eating the plain dish feel a little bit more special. Most would also serve their lugaw with condiments and here is how each person could personaliaze their lugaw to their own liking. Most vendors would also offer calamansi, fried garlic, soy sauce, fish sauce, vinegar, hot sauce, chili oil and spring onions for free and people can just mix it with their lugaw and be happy campers.

There's also some variations of the local rice porridge. I consider them to just variations of one dish. In general, yellow 'lugaw' is contains pork and pig organs, 'arroz caldo' has pieces of pulled chicken meat, while the white 'goto' comes with beef.

Today my recipe will be focusing on lugaw. I choose lugaw over the other two since pork is very fatty and will produce the tastiest rice porridge.

The first step would be to prepare ingredients and tools that we will need:

Deep cooking pot or casserole

Blender

Glutinous/sticky rice, 250g

2.5L water

One medium white onion, chopped

One medium carrot, diced

One stalk of celery or celery powder, 1 tsp

4 cloves of garlic, crushed and roughly chopped

Small nub of peeled ginger, sliced

Pork lomo/kasim, skin removed

2 chicken buillons

Fish sauce, 2tbsp

Okay, so you might be wondering why there's carrots, celery and onions in my recipe. It's definitely not traditional. Some would just use turmeric or atsuete seeds for coloring. We would be using the vegetables in this case to provide both color and flavor to our final dish. Trust me that this will be the best lugaw you've ever made yourself.

First off, put a little bit of oil in the bottom of a cooking pot, put it on medium heat, and add the pork. We want the pork to brown on all sides and sweat, releasing its own fat to become flavor for the rest of the ingredients. It should take around 4-5 minutes. Remove the pork once it's browned and the fat is slightly translucent, meaning its already cooked to the inside.

(NOTE: Although most street vendors would cook their organs with the lugaw, I would not do that if I would be claiming to make the best homemade lugaw. If not cleaned properly, the earthiness of the organs will make its way into the dish and may make some people think they're eating unclean food. I don't like that, that's why we're cooking our meat separately. Also, if you would instead prefer to have the skin on the pork, that would be fine. It's just that it usually takes a lot more time and oil to cook it, and if there's too much oil in the pot we would need to remove the excess, which would also mean removing the rendered pork fat. Not ideal.)

After properly browning the meat, add in our carrots, celery and white onion. There should be brown bits from the meat that's sticking to the bottom of your pan. This is called fond, and fond is flavor! Don't remove the fond and oil we've extracted from the pork because we will cook the vegetables in these. They should come off easily as these vegetables cook because they will release a bit of water as they sweat. The vegetables should be done by 5 minutes. We wont add in the garlic until the carrots have turned a bit soft and the onions translucent. Garlic burns easily and would turn bitter if we added them too early. Cook for another 2-3 minutes until the room is fragrant. And I mean FRAGRANT. The carrots, celery and onion is called mirepoix in classic french cuisine and serves as the base for many sauces and soups.

(NOTE: Celery is a bit hard to find in the Philippines and is usually expensive. Just use celery powder if you want, a little goes a long way.)

Once our vegetables are cooked, we add 500mL of our water to the vegetables. This step is called deglazing. We actually deglazed the fond from the pork using our vegetables, and we will once again be deglazing fond produced by our vegetables using our water. White onions and carrots have a lot of sugar in them and cooking then until tender is a great way to release those flavors and incorporate them to our final dish. After we've added the water, we will then scratch off the bottom of our pan until we've removed all of the fond.

We then put everything inside our blender. Blend everything until really smooth. You shouldnt see any chunks big or small of our vegetables because it might be offputting for some since they're not used to seeing vegetables with their lugaw. You will see that once the carrot is finely blended that it our mixture will become yellowish orange, and that is exactly what we want. Most street vendors just add food coloring to their lugaw and we won't be doing that because that method doesnt add any flavor to our dish. All that aroma and fragrance we got from cooking the vegetables over the stove? That's what separates THE BEST LUGAW FROM ALL THE REST.

Once blended, return everything to our cooking pot. Add in our glutinous rice and the rest of our water together with our 2 chicken buillons and fish sauce. Add in the amount ginger to your liking, as some people do not like the taste of ginger especially when you accidentally bite down in it.

(NOTE: Sometimes what I would do is cook the ginger together with the vegetables and then remove it. It's also optional to just crush the ginger and add in the ginger juice.)

My recipe uses a 1:10 ratio between our rice and liquid, 250 grams of rice to 2.5L of water. The glutinous rice actually expands and gobbles up most of our liquid, and thickens our lugaw as if we're reducing our broth through simmering. As the starch from our sticky rice mixes with the pork fat we cooked earlier, it's going to thicken up our lugaw even more through emulsification. Who doesn't like thick lugaw? Bring to a boil then simmer for around 25-30 minutes or until the rice grains are translucent and continue leaving it on very low heat so that it stays warm and continuously stirring so that the rice doesnt end up sticking to the bottom and burning.

(NOTE: You might also be thinking, why not use chicken stock? Well, chicken stock is a bit expensive in the Philippines, and buillons/broth cubes are much more accessible. Also, chicken stock, I believe, will be a bit too overpowering for our dish since we already added mirepoix. We want the dish to not taste too hearty because we still want to be able to add other flavors to our bowl of lugaw later on.)

Once you have the consistency you want of your lugaw, grab a bowl and scoop some. I believe it's best practice to taste the lugaw first on its own to know it's own flavor so take a spoonful first and only then add condiments to your liking. Personally though, I will only add my own chili oil (more on this on a later post), freshly ground black pepper, freshly squeezed calamansi, a little bit of garlic-infused red cane vinegar (a different kind of sour from calamansi and from the regular white vinegar) and that is all.

Cut up some of the pork we've fried earlier and place it in top of your lugaw. The crunchy pieces of fatty pork goes well with the thick, soupy consistency of the lugaw.

(Note: You can use any piece of meat or organ that you like. I simply do not like the laziness of not cleaning internal organs enough most street vendors and carinderias practice. That is understandable that they need to work fast to earn money, but they should boil their innards with some ginger to get rid of the foul taste and smell. If you're using organs, you can still use the same method I did with the meat so you'll still have fond. The common internal organs used for lugaw are usually fatty and will lend a lot of flavor to your lugaw except for the heart which is really muscular. The only exception would probably be ox tripe. Ox tripe is very gummy and chewy and should not be fried. You can boil it separately with some ginger and add it together to your lugaw as you're cooking it. You can even use chicken neck, as chicken skin releases a lot of fat and it crisps up really good which goes well with lugaw. You can also grill your meats and organs instead which will still go well with lugaw.)

I've put a lot of heart into making this recipe. I made a conscious decision to use the cheapest ingredients that make the most impact because I believe that good food doesnt have to be expensive. If you've tried out my recipe or have any other variations you think I missed and would like to share it here as well, I'd like to hear from you!

[formeryelpers]

Pho Hot, 6306 San Fernando Rd., Glendale, CA 91201

Pho Hot is not in the Vietnamese part of town, but it’s still pretty decent. It was packed during lunch and I noticed a clipboard with names on it (a waiting list). The menu is pretty standard for a Vietnamese restaurant: appetizers, pho (regular, $8.25, large, $9.25), banh mi, rice dishes, vegetarian items, and beverages. While they have tripe and tendon, I’m pretty sure that they don’t have any dishes with pork blood. They didn’t have banh beo, banh cuon, or banh xeo.

The server was ready to take my order the moment I sat down. I’m sure they have lots of regulars who know the menu. Once the order was placed, the pho came out less than 5 minutes later. When you’re ready to leave, head to the cashier to pay. The servers only come to your table to take your order and bring your food. They were friendly though.

* #12 Pho Tai Gai (steak and tendon): I ordered a regular size. It wasn’t huge but it was filling enough for lunch. There was a decent amount of meat but the tendon pieces were tiny. They were generous with the rice noodles (thin, flat) and plate of fresh sprouts, basil, cilantro, jalapenos, and a wedge of lime. The broth smelled lovely, like beef, star anise and cinnamon after a long simmer…I did like the broth. The rare steak was white and overcooked though. The tendon pieces were soft but way too small.

* Banh mi with grilled pork ($4.50): I liked the softness of the bread and the fact that it wasn’t too bready. The sandwich was mostly pork and bread though – they barely put any carrots, daikon, or cilantro in it. The pork had a sweet Vietnamese marinade.

The place isn’t that small but they’ve crammed as many tables as possible inside, so there’s not much room. Condiments and utensils are kept at each table. It looks modern and clean. The acoustics were bad though. It was super loud during lunch. Credit cards are accepted. If you can’t find parking in the front, there are more spaces behind the building.

3 out of 5 stars

By Lolia S.

[mayokorea]

Korean Grilled Intestines with Vegetables / Korean Food

Korean Grilled Intestines with Vegetables / Korean Food

Korean Grilled Intestines with Vegetables

Korean Grilled Intestines with Vegetables. It refers to the small intestine of cattle or pigs, and it is a tube-like with many fibers.

Korean Grilled Intestines with Vegetables / Korean Food / 동대문 곱창골목 5가 곱창 / 잡내�� 안��는 쫄깃한 야채곱창 Korean Grilled Intestines with Vegetables / Korean Food / 동대문 곱창골목 5가 곱창 / 잡내가 안나는 쫄깃한 야채곱창

[mingtrace]

[Osan Restaurant] Totally my favourite!

[sean626]

No. 118 Pho Filet Tai Xach (beef noodle soup with sliced filet mignon beef and beef tripe) and No. 4 Thit Nuong Cuon (grilled pork spring rolls). 🥩🍜🇻🇳⭐️ #pho #phofilet #phofilettaixach #taixach #photaixach #thitnuongcuon #springrolls #grilledporkspringrolls #phothanh #sean626phothanh #vietnamesefood #todaysvietnamesefood #vietnamesefoodoftheday #instavietnamesefood #likeback #followback #iphone12promax 今日のベトナム料理。フォーフィレットタイザック(牛フィレミニョンとハチノス入りフォー)とティットヌオンクオン(焼き豚入り生春巻き)。🥩🍜🇻🇳⭐️ #ティットヌオンクオン　#焼き豚入り生春巻き #フォーフィレットタイザック　#牛フィレミニョンとハチノスのフォー　#フォー　#ベトナム料理　#ベトナミーズフード　#生春巻き　#今日のベトナム料理　#ベトナム料理部　#ベトナム料理部アリゾナ州支部　#いいね返し　#フォロー返し　 (Pho Thanh) https://www.instagram.com/p/CfGWw_7ORo9/?igshid=NGJjMDIxMWI=

[bluedreamcarts]

Cooking Meat - How to Braise Meat

Beef cheeks  Braising is one of the classic cooking techniques, often used for 'second class cuts' of meat which require long slow cooking. They are called 'second class cuts' because they are tough and chewy if cooked using the 'fast' methods like pan frying, barbecuing or roasting. They are tough because of connective tissue which becomes difficult to cut or chew when cooked quickly, or with dry or radiant heat. The good news is that these meat cuts come into their own when braised or stewed very gently for a long period of time in liquid, as this style of cooking breaks down the connective tissue to be juicy, gelatinous and delicious.

Braising is almost the same as stewing - braising is normally applied to larger or whole cuts of meat slowly cooked in a liquid, whilst stewing is used when referring to cut or smaller pieces cooked (wholly immersed) in a liquid. Notice I didn't say 'boiled' or 'simmered' That's what we call it when you see a visible bubbling of the cooking liquid. In fact braising is best done at a low temperature of around 85 degrees C / 185 degrees C with an almost imperceptible shimmer - not a rolling boil. Braising refers to this cooking in liquid, so technically you can braise anything. Vegetables, fruit, chicken, fish.

As this article is about meat braising, we'll focus on the tougher cuts of meat that save you money and taste great when you use this cooking method.

Beef cuts: Shin, Osso Bucco, short rib, chuck, shoulder, gravy beef, plate, cheek, oxtail, tendon, tripe, tongue

Lamb Cuts: Shoulder, shin (shanks), tongue

Pork cuts: trotter, knuckle, hock, ribs, spare ribs, belly, shoulder, tripe

How to braise or stew:

As stewing is almost the same as braising, you can follow the steps below.

For stewing, cut into smaller pieces, like a dice. When cutting things to stew (or generally) look at the size of the mouth or the spoon to eat it with. Always cut your items into a size that's easily picked up with a spoon and eaten. A stew should have enough liquid to totally cover (immerse) the meat.

A braise can be done without cutting so small (Not bite sized).

You can braise medium to large pieces of meat. Medium means cuts like spare ribs, short ribs, tongue, "steaks" (cut from the lower left or shoulder) or osso bucco.

Large means whole cuts like the size you would normally roast, and can include whole ducks, whole chicken, lamb shanks or primal cuts of beef.

Beef cheeks  You can braise by immersing in liquid totally, or you can put into a braising dish or casserole with a tight fitting lid, and cover halfway to three quarters up the meat with the liquid. Cover with the lid. Bring to a simmer on the stove top, then put in a gentle oven at 150 degrees C (302 degrees F) with the lid on, until the meat is tender all the way through.

Prepare your braising liquid. Flavour it with the things you like. This can be your classic European flavours like carrot, onion, celery, thyme, bay leaf, peppercorn, tomato. Or you can use some Asian aromats like ginger, spring onion, carrot, lemongrass, soy, star anise

Clean or trim your larger cut to braise whole. Don't worry about this too much. You just need to trim off any excess fat as this will melt off and float on the top as an oily liquid, soaking up all the flavours. lean is best for this

Bring your braising stock to a simmer and then put your meat into it. Watch the temperature until it comes back up to a gentle simmer, and then adjust it so the liquid is moving ever so slightly.

That's it. Now you have to wait. Keep it at that temperature until tender. For pork this is 45 minutes to 1 hour or thereabouts. For lamb about 1-2 hours depending on the cut. For beef it is 1-5 to 5 hours.

This depends on the size of the cut. Beef short ribs are 1 to 1.5 hours depending on quality. A corned beef or a silver side can be 3-4 hours as it is quite large. You'll be looking for the tenderness of the meat, and take it as far as it will go without it starting to fall apart. Ox tail about 1.5 to 2. hours. Beef cheek about 3 hours.

Perfect your technique on smaller items like pork spare ribs (45 min to 1 hour), lamb shanks (1.5 to 2 hours), pork belly (40 minutes to 1 hour), and beef short rib (1 to 1.5 hours

Helpful tips

Meat should be soft, juicy and tender. It should come off the bone easily when you want it too, but it shouldn't fall off the bone by itself

If over cooked, a braised meat will be dry and stringy, even though it is in a sauce

Chicken cooks quite quickly, and doesn't need to braise until tender, unless it is an old boiler - in which case you do need long, slow braising like meat

Red wine is a great braising medium for meat. Use the European aromats mentioned above, and add a little tomato paste, mushroom and rosemary when braising lamb shanks

Water is great for braising. It makes a 'stock' as the meat cooks. Just add plenty of other flavours - vegetables, herbs, dry mushrooms, spices etc. Onions are always great to give body

Don't thicken the sauce until the end, or it's harder and longer to cook

Don't salt the dish properly until the end. Use a little salt while cooking, but salt at the end. As the sauce cooks, some will evaporate, and it will 'reduce', concentrating the flavours, including the saltiness

When the meat is tender, taste the cooking liquid. If it is delicious as is, thicken it with cornflour or some roux. If it needs more taste, transfer it into a steel pot (strain it), then reduce until it thickens and concentrates. At the point where it is tasting perfect, use it like that, or thicken with roux or corn starch

Don't braise first class cuts (expensive meat) You need the cheap nasty cuts with connective tissue for a braise to taste truly great.

Don't cut the gristle and connective tissue off the meat before braising. This is what makes it taste so wonderful. If you just braise pieces of lean meat they will become dry and tasteless. Never braise things like fillet steak, sirloin, rump, lamb cutlets or pork loin. They are best for the grill or the pan, seared or barbecued, or cooked with dry or radiant heat.

If you have any questions, visit me on my website and leave a message. I normally answer quite promptly.

Beef cheeks  You'll also find many recipes and resources for both Western and Asian cuisine in my archives