My interest in tripe seems to be paying off pretty well. Today I discover that once it's cooked, it shreds up quite well in my food chopper. Now I gotta decide what to try shredded tripe in. One obvious thing is, just disguising it, to serve it in dishes to non-paleo friends without awkward questions. Although, I've noticed that some honeycomb tripe looks like morrel mushroom, so I could says it's morrels if I want to fib that much. Do I sound too deceitful? Am I a shifty bastard, or what?
What's worse, yesterday I discovered that the broth you get from slow-cooking the tripe, the stuff you're supposed to drain off and throw away, it's perfect for thickening up your hot apple cider (with cinnamon and butter too). I use the Alpine sugar-free cider powder, so I can make it with pure tripe water. Boy, does that hit the spot! A couple cups of that, you don't need a meal! So now I am sorely tempted to serve some of my tripe cider to unsuspecting friendfriends, see what they think of it.
I need some corroboration, though. Are my taste buds tricking me, of or is tripe truly favorless enough to go undiscovered by my potential "victims?" Because, to me, it has no flavor at all, it's like bland pasta, goes with anything.
Am I correct? Can I trust my tastebuds?
