Ariel Schor
Restaurant Beba, Montreal
1. If I could teleport to eat tripe anywhere I would go to Hong Kong or Korea. I have eaten many western preparations but not a lot from Asia, and I’m dying to try. Also to mexico. There’s gotta be great stuff there too.
2. First time having tripe was in my hometown in Ushuaia, Argentina. My dad used to manage a factory that built TV’s and VCR’s. They had a cafeteria and the Argentine version (called Mondongo) was one of the lunches offered. I was definitely curious back then but I don’t recall enjoying it.
3. Favourite recipe to cook is one we made recently at a dinner in NYC. We braised oxtail overnight in very thick tomato sauce, then braised the tripe in the resulting sugo from braising the oxtail. Then we picked the oxtail meat back into the tripe braise. Served with strozzapretti. After service a few of us stood around the pass sharing a few bowls of this stuff and we all had big smiles on our faces.
4. I recall obsessing over a tripe stall in Florence at the market. We were in Florence for 3 days and we went back every day. I don’t know if it was really that amazing, but at that point it all clicked. Tripa a la Asturiana with chorizo, morcilla and big beans cured a wicked hangover while in Madrid. Not to sound like a prick but I do love the tripe I prepare myself a lot. I feel like very few people near me are cooking it these days, so if I want it I have to make it.
5. Hmm no specific one I recall…but I feel like I’ve had flabby, overcooked tripe that was extremely disappointing. Also I’ve heard of restaurants braising, then grinding the tripe into a gratin and at that point you should just stop lying to yourself. It’s ok not to like tripes. It’s ok not to like food. I don’t like beets or celery root, but you don’t see me warping its texture or flavour to accommodate my palate.
6. I would say one should eat tripe in Rome (Piatto Romano or betto e mary), Argentina (Locro con tripa is a fun stew) and Northern Spain (Asturias)
7. No beef tripe? No problem. Lamb tripes are amazing. I love making a salad out of tender lamb tripes with onions, chilies and mint. Or in a hot pot situation.
8. I would love to think that some people come to us for their first taste of tripe, but I’m not aware of how many I have managed to convert. I prefer to see people coming back for more a few days later. There’s a handful of people that only eat offal when I cook it for them and that gives me a sense of accomplishment.
9. Andouillete is best eaten alone, with mustard, a pile of good fries with aioli and very cold beers.