Tripe is extremely common to eat lol.
It’s one of my favorites on tacos. Chewy but not hard like cartilage.
Sometimes crispy if the taqueria fries it, which is how I like it.
I have it sometimes in Posole con menudo - making me hungry just thinking of it.
Cartilagenous I’d say. But the Mexicans swear on it as a hangover cure and salty chewey spicy soup is better than you think. Edit: the soup is called menudo if you’re interested
I think it is like chewing on a rubber band but no flavor.
Exactly this.
Assuming I’m not mistaken about how cartilage feels to eat, I’d say neither but closer to cartilage. It’s really chewy and hard to sink your teeth into to. Honestly it’s kinda like eating gum but with a meat taste. The smell is not great though and often overpowers a lot of food without lots of preparation. Honestly kinda hate tripe overall.
It makes a great broth but the actual meat itself is terrible. Use it like a bay leaf then give it to the dog
Quite rubbery with zero flavor on its own. If you grind it up and season it well, it tastes like those fake meats without being fake, but still tasting fake. You didn’t miss a thing.
Neither. It’s very chewy, like fat.
fatty more than either
Neither. Its rather chewy, but soft unlike cartilage. Unlike meat, it also doesn’t break apart as easily. Why do you ask?
Tendony
Tendons are made of cartilage.
I’m pretty sure they aren’t, though
Pardon got my terms mixed up, cartilage and tendons are both made of collagen.
The one time I had it it was more cartilagey for sure
I have eaten it multiple times in my youth. It should be cooked until (nearly) soft. Not at all like cartilage.
It was chewy like undercooked bacon rind.
Neither, but if I must choose it’s probably slightly more like muscle than like cartilage. If prepared properly it’s really soft and a bit chewy, distantly reminding me meat from stews.
(That reminds me a local pub that prepares some fucking amazing breaded and deep-fried tripe. Definitively not doing it at home - it spills and bubbles the oil like crazy.)
In terms of texture I feel like it might be somewhere between seaweed and cartilage. Chewy, but firm and juicy and absolutely meat-like. My favourite is the Florentine Lampredotto, made out of the fourth stomach of the cow. It makes for a mean sandwich.
Closer to cartilage. Goes great in pho and tacos
