Ooh, I knew there were different cuts of tripe, but I didn't realise they came from different chambers entirely.
And I am adamant that the honeycomb stuff is the best! At least, the parts where the fronds are nice and sturdy, not the parts where they're all limp and woobly. My grandmother said (I think) that depends on where in the chamber the piece is taken from - the good stuff is in the middle and the woobly stuff is at the edge, or something like that.
I used to have stewed tripe and daikon every weekend when we went for dim sum; it's one of my favourite dishes. Except that I don't like daikon, or the woobly bits, so I just picked out the nice bits of tripe and left everything else to the rest of the table. XD
Thanks for posting this; I really must give that recipe a try! (I am getting hungry just looking at the pictures. They did have to choose the nicest cuts of reticulum for the photoshoot...)
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And I am adamant that the honeycomb stuff is the best! At least, the parts where the fronds are nice and sturdy, not the parts where they're all limp and woobly. My grandmother said (I think) that depends on where in the chamber the piece is taken from - the good stuff is in the middle and the woobly stuff is at the edge, or something like that.
I used to have stewed tripe and daikon every weekend when we went for dim sum; it's one of my favourite dishes. Except that I don't like daikon, or the woobly bits, so I just picked out the nice bits of tripe and left everything else to the rest of the table. XD
Thanks for posting this; I really must give that recipe a try! (I am getting hungry just looking at the pictures. They did have to choose the nicest cuts of reticulum for the photoshoot...)