Foodie Penpals the Second!

30 Apr

Foodie Penpals is a great project run by Rocksalt where you get paired with two different people – one of those sends you a box and you send your box to the other one. This is the second month’s results. If you fancy getting involved then drop Carol Anne an email.

The lucky recipient of mine was Monique at What I am Up to! Monique lives in Germany, so full in the knowledge that the postage would probably cost me some, I did cheat a little and raided my own cupboard for some of her prizes. I hope they were enjoyed! If you are wondering what I sent, do check over to her blog.

My partner was Hannah. I think I’m right in saying much of her food action happens upon the Twitter, so give her a follow @hansyquirk. I am very lucky foodiepenpaller as for the second month running I got an amazing package! But first, my reveal:

Ah, so dramatic! To be honest, I was pretty excited. I’d already had a good feel of the envelope and really couldn’t feel what was in there. So carefully I extracted my goodies and read my card and recipe!

Here’s what this lucky blogger was sent:

And what do we have here? Most excitingly there was a Morcilla which is a type of Spanish black pudding that also has rice in it. Meat in the post! Most excellent! I’d mentioned that I was quite into loose leaf tea so Hannah sent me some cherry flavoured green tea. They come in those teapig shaped teabags! Posh green tea. It was also nice as this time two years ago I was in Japan enjoying all the cherry blossom –  Hannah must be a mind-reader. Further to that assertion, I also got sent some rose and violet dark chocolate. Flower chocolates are my absolute favourite thing, so I was a bit ‘Golly, how did she know?’ My last treats were two packets of Green Pea Garlic Snacks. They are well delicious. I am also rubbish at going to the Chinese supermarket so I would have never got these for myself and they are well tasty. Look out for them.

The following day me and Dogsnooks Daz had the morcilla fried with some of his friends eggs for breakfast:

You can see the grains of coooked rice quite clearly. From the Leeds City Centre Farmers Market a couple of months ago I got some Spanish black pudding (made here) and that was fiery, so I was expecting the same. Instead it’s almost a sweet blood pudding, packed full of flavour. When I eventually make my own blac pudding I’m going to try and channel some of this verve into it.

Perhaps the best thing that I got was a recipe. A very pertinent recipe. A very offally recipe. TRIPE!

Or Trippa alla Romana, as it actually says on the recipe I was very kindly sent.

I’d been meaning to put my toes into the world of tripe for quite a long time. I’ve only knowlingly had it once, on a hotdate at a Chinese restaurant where my date was trying to Jackass me by ordering tripe and expecting me to go EW! Good job it was a first date, as I soon put him right. As I ate all the tripe. Stealing from his chopstick. Surprised that One fizzled out? No, me neither, put on the path to this One, who really is the One!

Since I started offalling, I began to feel the burden of the tripe quite a lot. I want to eat it. I like it. But where to start? Do I begin traditionally with tripe and onions? Do I return to the oriental? Well Hannah’s recipe came to the rescue. An Italian tripe recipe. Italian food is practially English food anyway, and by force of going to the shop, but not actually buying all the ingredients on the recipe, it got made a little Blightier. (Btw, I do NOT read the Daily Mail; I DO own a pair of leggings covered in Union Jacks – make of that what you will.)

I understand that in some places tripe is quite hard to come by. In Leeds we’re very lucky to have one of the last dedicated Tripe Shops open in the market. *whispers subliminally* “don’t muck up the market, Leeds Council”. Naturally I went there for my lovely tripe! Look out for a saucy dietary tip-off from their web-page!

That is the tripe shop counter. I also discovered they sell pig windpipes (you have them with salt and vinegar) and pig stomachs (you have them with salt and vinegar). There is also dripping, white pudding, black pudding and some other things … sounds like my kind of place! Lunch anyone?

I’m sure Hannah can give you her original recipe, but here is my interpretation!

I needed 400g of pre-cooked tripe. Luckily the Tripe Shop only sells cooked and bleached tripe. YOU DON’T WANT GREEN TRIPE. That’s uncleaned tripe. So it’s still covered in half-digested grass.

Here’s my nice big piece of tripe. Tripe-alicious! To the bottom-left corner you can see the THICK SEAM. I was asked the question of whether I like it? I didn’t know, so I was given a little bit. I also got a bit of honeycomb (that’s on the right in the middle). Different tripes, for differents stripes?

440g cooked tripe cut into strips, 2 sticks finely chopped celery, 2 medium carrots diced, 2 cloves smoked garlic crushed, 3 juniper berries, 200ml stock, 1 can chopped tomatoes, 2 tsp tomato puree, several dashes of Maggi seasoning, parmesan

Heat some oil in a pan, add the garlic, celery and carrots until they soften down a little. Add the juniper berries and cook for fifteen minutes. Add the chopped tomatoes and the puree.

Stir in the tripe, the stock and the Maggi.

Season. Simmer it all together for 45 minutes. The sauce will thicken. When cooked down, grate parmesan on top and serve!

And there you go! It was very tasty and delicious. Tripe is more a texture than a taste we decided. Bearing that in mind I’d quite like to run with that and make some Japanese style tripe. I think tripe tacos would also be good. I’m pretty converted to the tripe. So thank you Hannah, for giving me a push towards to the tripe!

Foodie penpals is a great thing to be involved with! So get on board! Again, if you want to sign up, go here!

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7 Responses to “Foodie Penpals the Second!”

  1. Juls April 30, 2012 at 8:51 am #

    I have to say, tripe is the only offal I just can’t get myself to like. I’ll eat it if it’s put in front of me, but I just cannot get myself to like it. I find I’m saying this as if it’s a confession but considering that tripe and rhubarb are the only things I really struggle with, I shouldn’t be so ashamed! Who knows? Maybe one day it’ll all change and I’ll be digging tripe and rhubarb like a mean bitch.

    I also did the foodie penpals this month. It was my first month but I like presents so I foresee many other months as well. Good luck of yours for that morcillo! I’ve been trying to hunt down a decent source for it here in the middle of England’s most snobby chateaubriand-and-cabernet Home Counties with little fortune so far.

    • offallygood April 30, 2012 at 9:09 am #

      My housemate is UNSQUEAMISH but she struggled with the tripe. She couldn’t finish the egg-cupful I gave her, saying it was too chewy. To me, it has the same texture as squid and I really ike squid. I promise not to produce some rhubarb/tripe punishment on here! There’s nothing to be ashamed of – so many people go tripe bleurgh that to have tried it is a pretty good thing.
      My confession is I don’t really like leeks. leek and potato soup even worse x

      • Unsqueamish Housemate April 30, 2012 at 9:46 am #

        I would say that squid and tripe are the same, except tripe is cheaper and less sucker-y. (I also don’t like squid). It occurs to me that perhaps someone should investigate tripe calamari?

  2. Lindsay (@LeanGrnBeanBlog) April 30, 2012 at 1:31 pm #

    green pea garlic snacks- yum!!!!!!!

  3. Rock Salt April 30, 2012 at 8:13 pm #

    Yep, those garlic snacks are epic – epic garlicky, too, like you might take someone’s face off with your breath if you’re not careful. In a good way… Great to get all that info on tripe. Sometimes when I asked my mum what was for dinner she’d say ‘tripe and trolleybags’ but despite this I have never tried tripe. She was fibbing.

    • offallygood May 1, 2012 at 9:49 am #

      parents? they always lie to you! today i am cooking trotters. x

Trackbacks/Pingbacks

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    […] some research, last time we had blanket tripe. This time I thought we should try the other sort they sell, which is […]

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