Here is a photo of tripe in a Barcelona market, doesn’t it look like a relatively clean towel???
Once it is clean, stick it in a humongous stockpot, and for about 1.5 kilos of tripe, I then added 4 kilos of beef pata or shank or hind leg.
At any rate, I figured the whitish and relatively clean looking imported tripe might be the best way to go for a tripe neophyte like me.
And at PHP200 for a kilo and a half, I didn’t think it was an extravagant splurge…
The stomach lining of the first three chambers is typically cooked as tripe as we know it (chambers 2 and 3 best for callos).
One chamber has a larger “honeycomb” texture while another chamber has smoother looking tripe.
I also tried to use mostly Spanish ingredients for this first attempt to ensure it was close to the versions in Madrid.
My sister-in-law cooks callos but “doesn’t really put (chickpeas), and other extenders.
I actually doubt that many published recipes were in fact cooked as written.
At any rate, I tried to trace the recipe back to its roots… My search led back to recipes that were purely tripe and some cow patas or legs, or snouts and the other ingredients like tomatoes, etc.
Worse, it can smell so incredibly off-putting when unclean.
Apparently tripe is sometimes greenish in color or worse semi-brownish, both due to the color of grass that the cows munch on, and or its various stages of decomposition of the grass…