I always used to cook tripe very plainly, with salt and pepper, onions and water.

Is this an acceptable low carb dieter's food?

I would love to be able to start using it again, now the weather is getting worse.

According to Fitday it has zero carbs, so if you want to eat it go ahead

What does it really taste like, I've only eaten it once when I was a kid and can't remember. I've accidentaly ordered it in a Chinese resturaunt but I didn't eat it.

The closest I could get to the taste would be sort of "sweet chicken" - it's the texture as much as the taste. Makes a nice broth that you can (if you want) thicken , or even cook in a nice pesto. mmmm

I've had tripe in Menudo. I thought it was great!

Oh so THAT'S what those weird looking bits in Menudo are....

Thanks!

Ok, I bought some beef tripe just to try after reading this. It took two hours of stewing in tomato sauce to get it tender. After that it wasn't too bad, but there was an almost liver taste that really turned me off. I also got a small stomach ache, but that could of also been from the dreamfields pasta I mixed in.

Maybe low carb, but I think I'll pass on it from now on.

I like to say that I would try anything, once.....

I've wondered if I could ever try this particular food matter!

What is tripe?

The stomach usually of cows, but often of other similar animals like lamb, and goat. For human consumption it is usually bleached, and cleaned of all the stomach contents.

There are just some foods I never want to try. This is one of them.

OK, I just have to wonder who came up with that idea? LOL

Waste not, want not.

I wanted to bump this thread as I am hungry for menudo and can't figure out how to get the right taste without the nixtamal. I was wondering if it would still taste as rich and wonderful without it. I just love the broth...that lip sealing quality of all that collagen. I also love the garnishes that go with menudo. I think I will experiment this weekend and see what happens. Anyone out there have any opinions?

nan

If to taste right to you it needs nixtamal then thats what it needs

Seriously, there are as many recipes for menudo as there are for meatloaf aka moms that cook it, the only meatloaf I really enjoy uses moms recipe, probably the only menudo recipe you'll enjoy contains nixtamal.

I wonder how many carb the broth would have if you used the nixtamal in the cooking, but just didn't eat that part....Maybe I could put it in a cheesecloth bag and just fish it out. Do the carbs come out in the broth or do the carbs stay with the kernels?