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Old 01-14-2013, 10:08 AM   #11
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Looks like tripe to me too. I really like tripe but don't see it much these days.
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Old 01-14-2013, 10:12 AM   #12
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Tripe is actually a fairly common ingredient in Pho - or at least in Vietnam it is. Probably less common here.
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Old 01-29-2013, 12:37 PM   #13
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This is tripe and it can be very tasty if you cook soup with garlic and onion, also you can make a tomato stew with tripe strips.
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Old 01-29-2013, 01:22 PM   #14
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On Saturday, the Italian restaurants here make tripe in pasta sauce. Or they make a soup base with it. You have to get there early. It sells out very quickly. Almost consider it your breakfast. Because it is gone by 10 a.m. A major Italian dish. It is plentiful in this area. And you can buy it in any Italian store that has a butcher.
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Old 01-29-2013, 02:02 PM   #15
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Quote:
Originally Posted by Blue Butterfly View Post
It all depends how it is prepared. If it is not cooked correctly it is really tough and tasteless. I usually cook it slowly in a curry sauce
I didn't know you eat tripe!? You got one on me, think I'll stick to my livers and black pudding
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Old 01-31-2013, 06:07 PM   #16
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Quote:
Originally Posted by Steve Kroll View Post
Tripe is actually a fairly common ingredient in Pho - or at least in Vietnam it is. Probably less common here.
Most of the Pho places I've been to in Washington state offered tripe (as well as tendon and occasionally other more exotic options). I haven't seen it at any outside of Washington state, probably because there's a decent-size Vietnamese population in Washington.

Random Mistakes: The fatty bits you found in your bowl may have been fatty flank. It's another common one out there. I can't be sure, but it also looks like there may be bits of tendon in there, too. That was a common combo at a lot of the places back in WA; fatty flank, tendon and tripe. I've tried it but I personally prefer my rare beef or meatball. :)
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Old 02-01-2013, 09:04 AM   #17
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We have a pho restaurant that has options for tripe, tendon, and other ingredients in the soup. I, too, stick to the rare beef lol
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