baboon2004
Darned cockwombles.
or you can toast it first for a few seconds
Does anyone have any ideas for using up a metric shitload of flat leaf parsley?
curried parsnip soup is meant to be a good one. i think nigel slater gets quite evangelical about it. i've never tried it tho.
Well, it's beef tripe basically, isn't it? So something that involves a long slow simmer to soften and then combining with a sauce - I've had amazing tripe with tomato sauce before, not sure what to do with beef though. Tripe and onions is the other classic.
i'm no expert as to what it is exactly but i reckon your most probably right. it was a gift from a polish friend who considers it a delicacy. i asked him what part of the animal it was but he didn't know the english name. it looks like intestines and he did mention that if i found out what part of the animal it was i wouldn't want to eat it. i tried coaxing a reciepe but his limited command of english made it difficult for me to understand what he was on about, besides we were extreamly fucked from more than several neat does of Zubrovska.
i like this idea of having it with onions, will try that, are there any other components to this dish?
(actually scrap that, just had a google on the internet and the recipes all have milk which i'm not a big fan of. )
there are Szechuan recipes for intestines, probably in a tomato based sauce with lots of dried chilli, garlic and Szechuan peppercorn