The Tripes of Spring

                   

This month's Lasang Pinoy challenge is dubbed Lamang Loob which actually sounds poetic when uttered in Pilipino. Spoken in a guttural  manner however, it conjures images of curdling blood and cauldrons boiling on moonless nights and simmering stories punctuated by  thin morbid high pitched laughter that frighten the inner child in us. hee,hee,hee,hee.

Lamang Loob or kasudlan  in my native tongue, are offals or innards of slaughtered edible animals which are cooked in different ways. The innards-- kidneys, heart, liver, tripe, lungs and choice guts-- have a variety of unique flavors of their own. Eating them sometimes require a certain degree of courage.

For this this month's Lasang Pinoy, I opted to deviate from the heavy, stew(y) manner of cooking lamang loob. I chose tripe as my internal organ of choice and I  wanted to prepare it in a way  that matches with the season-- spring. I wanted to that is light and spicy that you can eat  al fresco on the deck with beer or wine while grilling steak.

I came up with a kilawin of tripe with yellow peppers, red onions  and cottage cheese with a lemon and ginger vinaigrette. It is somewhat similar to the Italian Insalata di Trippa or Cold Tripe Salad.

I cut the boiled tripe into thin strips and mixed it with  strips of  onion, yellow peppers, crushed ginger and seasoned it with salt and pepper.

I then incorporated the juice of one lemon with olive oil and white vinegar and drizzled and thoroughly mixed  with the tripe.

Comments

[iska]

dugay na ko d2 sa beijing, but i still don't know where to buy the odd cuts & guts. restos do serve tripe here... even the same way you do there - kilawen :)

[JMom]

Oh yumm, the spicier the better, too!