Tripe Casserole, anyone?

[thor]

My father's family is Italian, my wife's Spanish. Two worlds apart when it comes to cooking and eating habits! Anyway, as a child mondongo (or tripe) was eaten regularly in my home, but then as an ingredient of a delicious stew, which also included chickenpeas. It was an Italian recipe, of course.

Then one day while I was still dating my present wife I stayed for dinner at her home and my MIL served the very same tripe stew, same flavor, same ingredients. A Spanish recipe, of course!

 

[perc-o-prince]

Does anyone have a loaded gun handy?

As a matter of fact, I do! My great grandma's shot gun sits in the corner of my den (not loaded)!!! How do you think she got dinner....the A&P?

Rich

 

[toggleswitch]

Speaking of needing a loaded gun......

J:

With that variety in your diet, and you culinary palate. NO WONDER you are able to marry a woman.

(Ducks and runs..WHOOSH.....) *LOL*

Actually I think your girl is very tasteful (think personality you pervs!) *LOL*

 

[tomturbomatic]

Cornmeal was all over south eastern Europe. My mother's parents came from around Croatia, but their birth certificates say Austria because of the Austro-Hungarian Empire at the turn of the last century when they were born. Cornmeal mush was known as mamaliga in Yiddish and a variation of it was to ladel some of it into a casserole then add a layer of butter and pot cheese or farmer cheese then keep layering and finally bake it. It was also prepared without the butter or cheese for serving with meat dishes and gravy. Of course, it was also cooked, cooled, sliced and fried. When I used to make cornbread dressing for Thanksgiving, I would prepare the cornmeal as mush with seasoned stock so that I would have a very moist dressing. When we moved to Georgia from up north, people were amazed at my mom's cornbread, thinking that a Yankee would not know anything about cornmeal. She told them that people from certain parts of Europe had lived on it for generations. Chick peas were a popular legume where available and are not just from the areas around the Mediterranean. It just shows to go ya (as my father used to say) how much the peasant cuisines shared.