Eat Matters

HEAR YE PINOY FOODIES!!

  HEAR YE PINOY FOODIES ! GOOD NEWS.

 

LASANG PINOY is back. From whatever part of the globe you may be  and whether it is spring or summer from were you are, this is the the time to showcase our rich Pinoy cuisine  once again.

All Pinoy Bloggers are invited to join this  fun and  informative event of theme blogging. No blog? No problem. It's about time  you have one. If not, we can always share our space with you if you have a story to tell.

A  formal announcement  regarding the theme and the mechanics will be made as soon as as the official  logos designed by the Lasang Pinoy world-class designers Iska  and Mike  will come out.Don't wink because it will be SOON.

So prepare your pots and pans and make sure the Gasul tank is full for your spring/summer fling with a bigger better  finger lick'n  LASANG PINOY.

STAY TUNED and tell everyone about it.

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.