Tripe is extremely common to eat lol.
It’s one of my favorites on tacos. Chewy but not hard like cartilage.
Sometimes crispy if the taqueria fries it, which is how I like it.
I have it sometimes in Posole con menudo - making me hungry just thinking of it.
Cartilagenous I’d say. But the Mexicans swear on it as a hangover cure and salty chewey spicy soup is better than you think. Edit: the soup is called menudo if you’re interested
I think it is like chewing on a rubber band but no flavor.
Exactly this.
So it’s like tako (octopus)?
The octopus I’ve eaten “breaks” when you bite it. Tripe, like a rubber band, does not “break”.
If you get the chance to try tripe, do so. Assuming it is cleaned properly it really has very little taste on its own. The people I’ve talked to that eat it often just like the rubbery texture. I don’t really eat it any more because the texture is just kinda odd to me. I don’t mind eating it but I really get nothing from it so I just stopped. Interesting to try.
For sure. I’ll try (most) anything once, I’ve just never had an opportunity to. I mean, I’ve had deep-fried chicken cartilage, and that was good, however, crispy rather than chewy.
Assuming I’m not mistaken about how cartilage feels to eat, I’d say neither but closer to cartilage. It’s really chewy and hard to sink your teeth into to. Honestly it’s kinda like eating gum but with a meat taste. The smell is not great though and often overpowers a lot of food without lots of preparation. Honestly kinda hate tripe overall.
It makes a great broth but the actual meat itself is terrible. Use it like a bay leaf then give it to the dog
Neither. It’s very chewy, like fat.
Quite rubbery with zero flavor on its own. If you grind it up and season it well, it tastes like those fake meats without being fake, but still tasting fake. You didn’t miss a thing.
fatty more than either
Neither. Its rather chewy, but soft unlike cartilage. Unlike meat, it also doesn’t break apart as easily. Why do you ask?
I have eaten it multiple times in my youth. It should be cooked until (nearly) soft. Not at all like cartilage.
Tendony
Tendons are made of cartilage.
I’m pretty sure they aren’t, though
Pardon got my terms mixed up, cartilage and tendons are both made of collagen.
The one time I had it it was more cartilagey for sure
Neither, but if I must choose it’s probably slightly more like muscle than like cartilage. If prepared properly it’s really soft and a bit chewy, distantly reminding me meat from stews.
(That reminds me a local pub that prepares some fucking amazing breaded and deep-fried tripe. Definitively not doing it at home - it spills and bubbles the oil like crazy.)
It was chewy like undercooked bacon rind.
In terms of texture I feel like it might be somewhere between seaweed and cartilage. Chewy, but firm and juicy and absolutely meat-like. My favourite is the Florentine Lampredotto, made out of the fourth stomach of the cow. It makes for a mean sandwich.
I feel like it depends on how it’s cooked as I have tried tripe and it’s felt sometimes cartilage (which I hate), and on a fuew cases musclely which is what I would expect a well made tripe to feel in the mouth
