• @Earthwormjim91
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    169 months ago

    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.

    • ForestOrca
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      39 months ago

      I have it sometimes in Posole con menudo - making me hungry just thinking of it.

  • @WhiteOakBayou
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    9 months ago

    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

  • guyrocket
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    139 months ago

    I think it is like chewing on a rubber band but no flavor.

  • @[email protected]
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    119 months ago

    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.

  • @[email protected]
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    59 months ago

    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.

  • @NeoNachtwaechter
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    39 months ago

    I have eaten it multiple times in my youth. It should be cooked until (nearly) soft. Not at all like cartilage.

  • @[email protected]
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    39 months ago

    Neither. Its rather chewy, but soft unlike cartilage. Unlike meat, it also doesn’t break apart as easily. Why do you ask?

    • @someguy3OP
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      9 months ago

      Tendons are made of cartilage.

      • @Cosmicomical
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        69 months ago

        I’m pretty sure they aren’t, though

        • @someguy3OP
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          9 months ago

          Pardon got my terms mixed up, cartilage and tendons are both made of collagen.

  • @MrJameGumb
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    39 months ago

    The one time I had it it was more cartilagey for sure

  • cabbage
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    29 months ago

    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.

  • Lvxferre
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    9 months ago

    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.)

  • 🔰Hurling⚜️Durling🔱
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    19 months ago

    I feel like it depends on how it’s cooked as I have tried tripe and it’s felt sometimes cartilage (which I hate), and on a fuew cases musclely which is what I would expect a well made tripe to feel in the mouth