Originally Posted by homecook
Hey Joe, would you mind sharing the recipe for this. My grandmother used to make one that was in a white broth, not red like a minudo. She lost it years ago and I could never find one on-line for her. My uncle and I were the only ones that would eat it besides herself.
We're having breakfast for dinner.....bacon, sausage, pancakes, french toast and eggs. It's going to be a diner here tonight. lol Denny's grand slam.
Well, I used to get the Italian version (red sauce) at the U-Bar in Wickliffe before it closed. They only made it one day a week, but it's been many years since they closed.
My mother used to make a Slovenian Goulash and just add tripe to it. It was beef& veal sauteed in lard with an onion until the meat was browned. She then added some salt, pepper & paprika, then add some canned tomatoes (that she canned herself every fall), then added cubed potatoes and a big bunch of cooked tripe cut into bite-sized strips. Nothing fancy, just good home cooking, and this is the recipe she left behind when she died in 1987.
I couldn't find fresh tripe at Giant Eagle, so I ended up making Pasta E Fagioli topped with grated Parmesan, and a couple loaves of Challah bread. Just to make your mouth water, here it is...
If you're still hungry after breakfast, stop by and I'll give you a carryout container of the soup. I'm here all evening, and I'll give you back your quart jar from the pickles. Sorry, the bread is already spoken for.