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.

Tripe - Callos

I'm back in Spain and the first day treated myself to a simple workers lunch; €8,50 [$12] at the local café. 

A mixed salad to start, then Cuban Style Rice (with tomato sauce and a sunny side up egg) and Callos [tripe] as the main dish.  Included in the price is all the wine you can drink and either coffee or a dessert.

Tripe, a favorite, is made from cow stomach (usually only from the first three of the cow's four stomach compartments)  with blood sausage and chorizo added and tomato too. 

Try it next time you're in Madrid. 

Note: Cow stomach is in the meat category know as "Offal" - pronounced "awful" with a slightly rounder "aw".  Is that just a coincidence?