1

votes

I am quite digusted right now!!! Lol What should I do with this?

Answered on August 19, 2014
Created April 21, 2012 at 1:14 AM

My dad was going to pick up some pork belly from the asian store, but he came home and told me that there wasn't any there and handed me something else and said it was beef belly. I looked inside, and it was pale, with bumps and looked weird. On it said the words, "beef omasum" so I quickly went and looked it up online, apparently its the third part of the stomack in ruminants. LOL... Should I eat it? Have any of you tried it before? What are some things I can do with it?

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on April 21, 2012
at 02:10 PM

Oh cool. I was just about to ask if it was similar to calamari in texture. The picture linked below looks a little like [calamari]. I've never tried it, but it sounds interesting.

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on April 21, 2012
at 02:03 PM

Pretty much just the vegetable oil if you're not super strict and maybe for the rice wine, you can you a little apple cider vinegar?

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on April 21, 2012
at 01:33 PM

Hm, the texture is like neither of the above (muscle or liver). For others that have had it, how would you describe it? I think it's closer to something like calamari, but not as rubbery at all. Boiled chicken skin with a twist might describe it, ha ha. It's really not that bad, depending on how you cook it:). Be brave!

7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 21, 2012
at 03:07 AM

What is the texture of it like? Is it like muscle meat or more like liver? Or does it have the texture of boiled chicken skin?

1ce9661622ba354c61669ffe900a01ab

(552)

on April 21, 2012
at 02:26 AM

It's called Menudo. I grew up on it. I still eat it (homemade) minus the hominey to this day ; )

80890193d74240cab6dda920665bfb6c

(1528)

on April 21, 2012
at 01:51 AM

tripe soup, Italian or Mexican classic.

7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 21, 2012
at 01:46 AM

Thank you so much lol!

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4 Answers

5
78cb3c4f70de5db2adb52b6b9671894b

on April 21, 2012
at 01:29 AM

Chinese dim sum uses that in dishes. I find the taste pretty mild, but I'm not a big fan of it the texture. It's a little chewy, but it's something my dad absolutely loves. I grew up around it all the time, so I don't have the "ick" factor programmed in me, so I'd say...eat it!!:)

It's supposedly good cooked with some chili and green onions, or maybe throw some garlic in. You can steam it and then flavor it, or you can stir-fry it with pork and bamboo shoots. It's supposed to taste pretty good in stews, too.

7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 21, 2012
at 03:07 AM

What is the texture of it like? Is it like muscle meat or more like liver? Or does it have the texture of boiled chicken skin?

80890193d74240cab6dda920665bfb6c

(1528)

on April 21, 2012
at 01:51 AM

tripe soup, Italian or Mexican classic.

7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 21, 2012
at 01:46 AM

Thank you so much lol!

1ce9661622ba354c61669ffe900a01ab

(552)

on April 21, 2012
at 02:26 AM

It's called Menudo. I grew up on it. I still eat it (homemade) minus the hominey to this day ; )

E36cb992cf0a5eba8b97a359c15f38b3

(4347)

on April 21, 2012
at 02:10 PM

Oh cool. I was just about to ask if it was similar to calamari in texture. The picture linked below looks a little like [calamari]. I've never tried it, but it sounds interesting.

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on April 21, 2012
at 01:33 PM

Hm, the texture is like neither of the above (muscle or liver). For others that have had it, how would you describe it? I think it's closer to something like calamari, but not as rubbery at all. Boiled chicken skin with a twist might describe it, ha ha. It's really not that bad, depending on how you cook it:). Be brave!

2
0dbd7154d909b97fe774d1655754f195

(16131)

on April 21, 2012
at 01:55 AM

This is my friend's recipe:

TANGY TRIPE SALAD WITH BEAN SPROUTS

Translated from: http://hanieliza.blogspot.com/2009/02/kerabu-perut-taugeh.html

INGREDIENTS: 500 grams/1 lbs tripe, to be boiled till soft and sliced thinly Juice from 5 limes 1 cup bean sprouts 1 tb fish sauce Salt and sugar to taste (or omit, or replace with sweetener of choice)

TO JULIENNE: (use a mandolin?) 1 large onion 2 gingerflowers (I am not sure if you can get this as the Asian markets, maybe also known as laksa flower, these are light pink bulbs) 5 long beans 1 red chili pepper

TO BLEND: 3 red chilli peppers 5 birdseye chilli peppers (the small hot peppers used in Thai cuisine) 3 red shallots

METHOD: Mix everything up in a salad bowl. Serve with white rice (or not!, LOL)

0
78cb3c4f70de5db2adb52b6b9671894b

on April 21, 2012
at 02:02 PM

i-am-quite-digusted-right-now!!!-lol-what-should-i-do-with-this?

Dim Sum Spicy Tripe!! http://www.gourmet.com/recipes/2000s/2009/07/dim-sum-spicy-tripe

You'll have to sub for some "non-plaeo" ingredients though.

78cb3c4f70de5db2adb52b6b9671894b

(5519)

on April 21, 2012
at 02:03 PM

Pretty much just the vegetable oil if you're not super strict and maybe for the rice wine, you can you a little apple cider vinegar?

0
5b5abb28f3cacf4f5a01497f2895d072

(238)

on April 21, 2012
at 09:31 AM

You could always try a peppery Polish version of tripe soup. Recipes here http://www.spywriter.com/recipes/tripe_soup.html or here http://www.tastingpoland.com/food/flaki.html trust me, it's good!

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