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Trippa2
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep. Types Beef Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, refers to culinary dishes produced from the small intestines of an animal. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trippa
Tripe is a type of edible lining from the stomachs of various Livestock, farm animals. Most tripe is from cattle and sheep. Types Beef Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cattle, cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the Reticulum (anatomy), reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, refers to culinary dishes produced from the small intestines of an animal. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern European Cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, East Slavic countries of the Sarmatic Plain ( Belarusian, Russian and Ukrainian cuisine) show many similarities. Characteristics According to the ''Ethnic Food Lover's Companion'', all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region, following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance." Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek cuisine, Greek, Spanish cuisine, Spanish, Jewish cuisine, Jewish, Maghrebi cuisine, Maghrebi, and Arab cuisine, Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. Overview Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences. The ancient Romans introduced lavish dishes based on goose. The Byzantine Greeks, Byzantines favour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caldume
''Caldume'' (Italian) or ''quarumi'' ( Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania.Christian Pancaro, ''La “Quarume”, antico piatto dello street food palermitano'', ''La Gazzetta Palermitana'', 26 November 201full text All parts of the tripe (rumen, omasum, abomasum) as well as the duodenum The duodenum is the first section of the small intestine in most vertebrates, including mammals, reptiles, and birds. In mammals, it may be the principal site for iron absorption. The duodenum precedes the jejunum and ileum and is the shortest p ... are stewed with carrots, parsley, tomato, and onion. It is served hot, with salt, pepper, oil, and lemon. Vendors of ''quarumi'', called "''quarumaru''", are often found in the public markets. You can find it, from morning to night, both in the local markets and at some stalls scattered throughout the city. A seller of quarumi is called quarumaru. One of the few "quaruma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milanese Cuisine
Milanese cuisine encompasses the culinary traditions of Milan, characterized by the region's fertile agricultural resources and influenced by historical interactions with neighboring cultures. The cuisine reflects a balance of rustic and refined elements, shaped by the availability of local ingredients and seasonal variations. Prominent dishes include risotto alla milanese, flavored with saffron, the breaded veal cutlet known as Veal Milanese, cotoletta alla milanese, the braised veal shank dish ossobuco, and the traditional Christmas cake panettone. Other specialties include ''Cassoeula, cassœula'', a pork and cabbage stew, and ''busecca'', a tripe dish. The cuisine is further distinguished by its extensive use of dairy products, such as butter for frying and cheeses like gorgonzola, Grana Padano, grana padano, and mascarpone. Cornmeal is a staple, used in polenta and yellow bread, contributing to the cuisine’s hearty character. History Cuisine in the Celtic-Roman period The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancetta
Pancetta () is a Salting (food)#Meat, salt-cured pork belly meat product in a category known as ''Salumi, salume''. In Italy, it is often used to add depth to soups and pasta. (in Italian). Uses For cooking, pancetta is often cut into cubes (''cubetti di pancetta''). In Italy, it is commonly served as a Lunch meat, sliced meat, sliced thin and eaten raw. It can also be used in carbonara (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are ''arrotolata'' ('rolled') and ''stesa'' ('flat'). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of Antipasto, antipasti or simply as a component of a sandwich; the ''stesa'' is used chopped as an ingredient in many recipes or cut in thick strips that are usually eaten grilled. There is also a version of ''arrotolata'' to which ''Capocollo, coppa'' is added in the center of the roll (''pancetta coppa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bosnia And Herzegovina Cuisine
Bosnian cuisine ( Bosnian: ''bosanska kuhinja'') is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines. Ingredients Bosnian cuisine is a mixture of the local regions such as the Balkan countries, Greece, Italy and Turkey, with many recipes coming from the Ottoman era. It uses some spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are often natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Typical meat dishes include beef lamband pork. Some local specialties are ćevapi, ''burek'' (börek), 'zeljanica' spinach pie spanakopita, 'sirnica' cheese pie, 'paprike' stuffed peppers, sarma, 'pilav' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Cuisine
Catalan cuisine is the cooking traditions and practices from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarca, comarques'' and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine. History There are several Catalan language cookbooks from the Middle Ages that are known to modern scholars. The ''Llibre del Coch'' (1520) was one of the most influential cookbooks of Spanish Renaissance, Renaissance Spain. It includes several sauce recipes made with ingredients such as ginger, Mace (spice), mace powder ('), cinnamon, saffron, cloves ('), wine and honey. ''Salsa de pagó'' took its name from the peacock () that it was intended to be served with, but could accompany any type of poultry, and was part of the medieval Christmas dinner#Spain, Christmas meal. ' (or ' as it's called in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butifarra
''Botifarra'' (; ) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Ancient Rome, Roman sausage ''botulu'' or the ''lucanica'', made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian ''linguiça''. In Colombia, ''Butifarra Soledeñas, butifarras soledeñas'' are a popular tradition in Soledad, Atlántico. Varieties Some of the most representative types are: * Raw ''botifarra'', ''botifarra vermella'', ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' in many places of the Levante, Spain, Eastern Spain. This ''botifarra'' is usually grilled or barbecued. * Black ''botifarra'', ''botifarra negra'' or ''negret'', containing boiled Blood as food, pork blood in the mixture * ''Botifarra catalana'', large ''botifarra'' similar to cooked ham. It may contain Truffle, truffles. * ''Botifarra d'ou'' (), containing egg in the mixture, typica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bao Du
Baodu () is a halal tripe dish that is part of Beijing cuisine. It is traditionally prepared by the Muslim Hui people. History It was first recorded in the Qing dynasty. There are many restaurants and street peddlers selling it in Beijing, such as Baodu Feng, a traditional and well-known restaurant established in 1881. Description Traditionally, customers at a baodu restaurant can order various different cuts of lamb or beef tripe to their liking. Cuts *Beef tripe (mainly divided into four parts) *#百叶: Rumen (black) *#百叶尖儿: Omasum (white) *#肚仁儿 *#厚头 *Lamb tripe (mainly divided into nine parts; as lamb is more tender than beef, more cuts can be used) *#食信儿: Oesophagus The esophagus (American English), oesophagus (British English), or œsophagus ( archaic spelling) ( see spelling difference) all ; : ((o)e)(œ)sophagi or ((o)e)(œ)sophaguses), colloquially known also as the food pipe, food tube, or gullet, ... *#肚板儿: Rumen *#肚领儿: An ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bak Kut Teh
''Bak kut teh'' (also spelt bah kut teh and abbreviated BKT; , Teochew Pe̍h-uē-jī: ''nêg8-gug4-dê5'') is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community. The name literally translates from the Hokkien dialect as "meat bone tea", and it usually consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, ''dong quai'', fennel seeds and garlic) for hours. However, it can also be made with seafood, chicken and other meat. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this dish. Additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include ''yu zhu'' (玉竹, rhizome ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto (food)
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called ''soto'', whereas foreign- and Western-influenced soups are called ''sop''. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is available everywhere from warungs and open-air eateries to fine-dining restaurants and luxurious hotels. Due to the proximity and significant numbers of Indonesian migrants in neighbouring countries, soto can also be found in Singapore and Malaysia, thus becoming a part of their cuisines. Introduced to Suriname by Javanese migrants, it is part of the national cuisine of that country as well, where it is spelled saoto. History In the Indonesian archipelago, soto is known by different names. In the local Javanese dialect, it is called ''soto'', and the dish also reached Makassar where it is called ''coto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
