Tripe Geneva Style

To begin with, a bit of history:

Some people turn up their noses at them, while others appreciate them as a distinct specialty. Among gourmets they are considered an insider’s tip, and some take a longer way to get to a good tripe dish.

Tripe comes from the more tender part of the stomach wall of the cow. They are smooth on the outside and “fringed” on the inside. Fresh tripe is as good as white, eggshell or possibly ivory in color, and is always scalded and cooked at the beginning before being sold. They can also be served cool with vinegar, salt, pepper, oil and onions, as a tasty snack.

Famous are the “Tripes a la mode de Caen” (in white wine sauce).

But not only in France, also in Italy and especially in Switzerland old tripe recipes are cherished. Gourmets know the difference between tripe in the

~- Zurich style: with leek. Celery, white wine, carrots and caraway seeds.

~- Neuchâtel style: similarly cooked, but served with a racy salad sauce

~- Geneva style: with bacon and cheese, see recipe

~- Thurgau style: with lots of onions and caraway seeds, cooked in must and served with stewed apples

~- Ticino “Trippa al forno”: cooked with tomatoes and red wine and baked in the oven with lots of cheese.

~- Another specialty from the south of Switzerland is the busecca, a tripe soup with lots of vegetables, which is noc

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