Tripe

“Who will join me in a dish of tripe? It soothes, appeases the anger of the outraged, stills the fear of death, and reminds us of tripe eaten in former days, when there was always a half-filled pot of it on the stove.”
--Gunter Grass

Again with the tripe you might say (known as callos around these parts). Well, I happen to like it. The following was dinner yesterday and it was an especially good one.

Click on the picture for a really nice closeup.

And a fall themed quotation from Robert Browning…

“
I heard a sound as of scraping tripe
And putting apples wondrous ripe
Into a cider- press's gripe.
”

Although I confess to never having heard tripe scraped. I’ll look into it though – always up for new experiences.

Callos - Tripe

So who doesn't like tripe?   Sounds more appetizing when you call it Callos with Garbanzos

That was dinner last night; served in a little flat earthenware bowl - we still use them more or less daily .  They're used for stovetop cooking as well; bigger ones that is.  Like copper pots they distribute the heat really well (although slowly).

There'll be no recipe for this one since I wasn't the cook but the ingredients include garbanzos [chickpeas], sausage, morcilla {blood sausage}, onions, garlic, tomato, and the three sorts of tripe (stomach lining).  Oh, I know you have your doubts but, really, it does taste pretty good.

Try it next time you're here.