Food

• Meat

  • History
    • Paleontological evidence suggests that meat constituted a substantial proportion of the diet of the earliest humans.^[1]: 2 Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer.^[1]: 2
  • Philosophy
  • Against Meat
    • Plato‘s Republic has Socrates describe the ideal state as vegetarian
    •  Pythagoras believed that humans and animals were equal and therefore disapproved of meat consumption
    •  Plutarch disapproved of meat consumption
    • Zeno and Epicurus
      • were vegetarian but
      • allowed meat-eating in their philosophy
  • In between
    • Voltaire and Rousseau
      • meat-eating is a social
      • not a natural act, because
        • children are not interested in meat.^[32]: 11
  • Pro meat
    •  Aristotle‘s Politics assert that animals, as inferior beings,^[194] exist to serve humans, including as food
    • Augustine
      • universe has a  natural hierarchy
      • allows
        • humans to eat animals, and
        • animals to eat plants
    • Descartes
      • animals are
        • animated machines
    • Kant
      • inferior beings for
      • lack of discernment;
  •  Sociology
    • part of the human diet in most cultures,
    • has symbolic meaning and important social functions
      • Not to eat meat may include
        • ethical objections to killing animals for food,
        • health concerns,
        • environmental concerns or
        • religious dietary laws.
        • some societies and cultures
          • prohibitions forbid the meat of a particular animal,
            • mammals,
            • rodents,
            • reptiles,
            • amphibians,
            • fish,
            • molluscs,
            • crustaceans and
            • insects
        • because of
          • disgust
          • codified by religion
          • how animals are to be slaughtered or prepared
          • Some foods may be prohibited
            • during certain religious periods (e.g., Lent),
            • at certain stages of life (e.g., pregnancy)
            •  certain classes of people (e.g., priests)
            • religions (kosher food )

        • 

      • Eating the Brain of the Enemy
        • brain and tongue were swallowed to assume knowledge and bravery
      • Language Changes
        • Detaching the Animal from the Food
          • In medieval times
            • cooked animals were brought to the table whole
          • Since the Renaissance
            • only the edible parts are served,
            • no longer recognizably part of an animal
          • English language,
            • distinctions  between animals and their meat,
              • cattle and beef,
              • pigs and pork
    • Change with Time
      • calves’ eyes are no longer considered a delicacy as in the Middle Ages .
      • Vegetarianism
        • choose not to eat meat (vegetarianism)
      • veganism
        • choose not to eat meat
        • or any food made from animals
  • Gender Associations
    • associated with men and masculinity
    • from African tribal societies to contemporary
      • barbecues, indicates that
      • men are much more likely to participate in
      • preparing meat than other food
    • men also tend to consume
      • more meat than women, and
        • men often prefer red meat whereas
        • women tend to prefer chicken and fish
  •  Religion
    • Jainism
      • oppose eating meat
    •  Schools of Buddhism
      • oppose eating meat
    • Hinduism
      • oppose eating meat
    • Judaism
      •  allow certain (kosher) meat and forbid other (treif).  prohibitions of unclean animals
        • pork,
        • shellfish including
          • mollusca and
          • crustacea,
          • most insects),
        • mixtures of meat and milk.
      • Islamic Culture
        • halal. foods permitted
        • haram  – forbidden
          • forbids meat from animals that die naturally,
          • pork,
      • Sikhism
        • forbids meat of slowly slaughtered animals
        • prescribes killing animals with a single strike
        • some Sikh groups oppose eating any meat.
  •  Cooking
    • cooking muscle meat
      • creates heterocyclic amines (HCAs),
      • thought to increase cancer risk in humans
        • cooking meat below 100 °C (212 °F)
        • creates “negligible amounts” of HCAs
        • microwaving meat before cooking may reduce HCAs by 90%
  • Diseases
    • Contamination
      • metals(heavy)mycotoxins, pesticide residues, dioxins, polychlorinated biphenyl (PCBs).
      • smoked and cooked meat may contain
        • carcinogens such as
          • polycyclic aromatic hydrocarbons.^[155]
    • Cancer
      • relationship between the
        • consumption of meat,
          • in particular processed and red meat
        • Heterocyclic amines (HCAs),
          • created by cooking muscle meat
          • thought to increase cancer risk in humans
            • cooking meat below 100 °C (212 °F)
            • creates “negligible amounts” of HCAs
            • microwaving meat before cooking may reduce HCAs by 90%
        • Nitrosamines,
          • present in processed and cooked foods
            • noted as being carcinogenic,
            • linked to colon cancer.
        • Polycyclic aromatic hydrocarbons,  in
          • processed, smoked and cooked foods,
          • are known to be carcinogenic
    • Obesity
      • positively associated with
      • weight gain in men and women
      • even when controlling for
        • calories, and
        • lifestyle factors
    • Bacterial contamination
      • meat and poultry in U.S. grocery stores
        • contaminated with S. aureus,
          • more than half (52%) of those bacteria
          • resistant to antibiotics
    • Other Infectious diseases
      • From ingestion
        • poultry  avian influenza
      • use of antibiotics in meat production
        • contributes to antimicrobial resistance
    • Heart disease
      • Controversial
      • Known though
        • statistically significant correlation
        • between the consumption of processed meat and
        • coronary heart disease

• Brain

  • In many cultures,
    • different types of brain are considered a delicacy.

  • 

  • Specific Cultures
    •  French cuisine, in dishes such as
      • cervelle de veau and
      • tête de veau.
    • Pakistan
      • dish called maghaz
    • Indonesia
      • Gulai Otak Brain Curry from cow
        •  Gulai Otak (brain curry), an offal dish from Minangkabau, West Sumatra, Indonesia.
          Courtesy Gunawan Kartapranata Wikipedia
          • • specialty in Minangkabau cuisine also has a dish consisting of beef brain in a coconut-milk gravy named gulai banak (beef brain curry)
      • Bangladesh, parts of India
      • Turkish cuisine, brain can be fried, baked, or consumed as a salad
      •  Chinese cuisine, brain is a delicacy in Chongqing or Sichuan cuisine, and it is often cooked in spicy hot pot or barbecued.
        •  southern part of China, pig brain is used for tianma zhunao tang
      • South India –goat brain curry or fry is
        • street food
          • made from fried pig brain.
      •  Cuban cuisine,
        • “brain fritters”
          • coating pieces of brain with
          • bread crumbs and then
          • frying them
      •  Ohio River Valley
        • fried brain sandwiches
  • Social Practices
    • Cameroon
      • Anyang tribe
        • a new tribal chief would
          • consume the brain of a hunted gorilla,
          • senior member of the tribe would eat the heart.
      • Fore people of Papua New Guinea
        • ritual
          • those close to the dead
            • eat the brain of the deceased
            • to create a sense of immortality.^[15]
            • resulted in an outbreak of
            • Kuru
  • Diseases
    • Infection
      • Prions
        • proteinaceous infectious particle
      • Beef brain consumption has been linked to
        • Variant Creutzfeldt–Jakob disease
        • Kuru has been traced to a funerary ritual among the Fore people of Papua New Guinea in which those close to the dead would eat the brain of the deceased to create a sense of immortality.^[15]
          

• Heart

  • • best food source of CoQ1
      • protective against cardiovascular diseases, infertility, and possibly mitochondrial dysfunction
    • use
      • pork heart
      • beef heart
    • Spanish cuisine.
    • Peruvians put
      • hearts on skewers over the grill, called
        • anticuchos.
      • Brazil,
      • Japan,
      • Italy,
      • France, and
      • Denmark
    • Chicken
      • chewy texture and sweet, slightly metallic flavor
• Sociology
  • Eating the heart of the enemy
  • Mostly  to obtain
    • complete revenge over the enemy
    • Also
      • to obtain the qualities of the deceased rivals.
      • to gain
        • courage and power
    •  Scythians,
    • Chinese,
    • Maoris,
    • Iroquois,
    • Ashantee of Western Africa,
      • “Of the heart of a celebrated enemy, the king and his dignitaries are said to partake,”
    • Aztecs,
      • Also Prisoners of war
        • main source of food for the
        • Aztec gods
          •  believed the sun god
          • had to be fed with the still beating hearts of human beings

          • 

            • Scene depicting the Aztec god Mictlantecuhtli and ritualistic cannibalism in prehispanic Mesoamerica. Codex Magliabechiano

            Wiki Commons
    • Anasazi
    • Intuit
      • When an Inuit
        • killed a woman accused of witchcraft,
        • they ate a portion of her heart.^[99]
    • Liberian president
      • former Liberian President Charles Taylor
      • admitted he
        • ate the heart and livers out of dead soldiers

• Intestine

  • Chitterlings
    aka chitlins or chittlins

• • made from pigs’ intestines or others
    • other animals, such as beef, lamb, and goat.
  • sometimes filled with a forcemeat to make sausage.^[1] Intestine from other animals, such as beef, lamb, and goat is also used for making chitterling.
  • British culture
    • Cook Book
      • noted in 1743 cook book The Lady’s Companion
      •  recipe for “Calf’s Chitterlings”
    • Literature
      • • Thomas Hardy wrote of chitterlings in his novel Tess of the D’Urbervilles, when the father of a poor family, John Durbeyfield, talks of what he would like to eat.
          • “Tell ’em at home that I should like for supper—well, lamb’s fry if they can get it; and if they can’t, black-pot; and if they can’t get that, well, chitterlings will do.”:

• • • Song
      • Chitterlings are the subject of a song by 1970s Scrumpy and Western comedy folk band, The Wurzels, who come from the southwest of England
    • Clothing
      • in the late 1500s a chitterling was an
        • ornate type of neck ruff
          • because its
            • frilled edge looked like the
            • folds of a slaughtered animal’s bowel.^[5]

• • 

    • A ruff from the early 17th century: The Regentesses of St Elizabeth Hospital, Haarlem (detail) by Verspronck

    Wiki Commons
  • Scotland
    • Haggis, made with sheep intestine,
    • common traditional food in Scotland.
  • Greece Turkey Albania Balkans
    • Kokoretsi
      • stuffed  lamb intestines

      • 

  • Spain
    • Gallinejas
      • small intestines, spleen, and pancreas,
      • fried in their own fat i
      • forming small spirals
    • Zarajo from Cuenca
      • braided sheep’s intestines
      • rolled on a vine branch and
      • usually broiled,
      • sometimes fried, and
      • sometimes smoked,
      • served hot as an appetizer (tapa)
    • France
      • Tricandilles
        • expensive delicacy
          • pigs’ small intestines,
          • boiled in bouillon, then
          • grilled on a
          • fire of grapevine cane.
        • Andouillette
          • type of sausage
            • made of pig chitterlings.

      • 

         

      • Saucisson is a type of sausage,
        • which traditionally uses chitterlings
        • both as a packaging and
        • as an ingredient.comes from the Latin salsus meaning salted. It is sometimes called saucisse sèche. There are saucisson recipes dating from Roman times, and Gaulish recipes for dried pork.

    • 

       

    • Latin America and Caribbean
      •  chitterlings. Chinchulín
      • from the Quechua ch’unchul, meaning ‘intestine’) is the cow’s small intestine used as a foodstuff
    • Jamaica
      • chitterlings
      • usually the intestines of a goat
      • used as part of the ingredients of Mannish water or goat belly soup.
      • Sometimes goat head may be included
      • may simply be called goat head soup
      • The intestines of a cow sometimes used as a stew
        • curried tripe and beans
        • intestines are cooked down with
          • butter beans and with or without
          • curry powder

      • 

    • Mexico
      • Tripas
        • = chitterlings
        • from farm animals
          • boiled and grilled.^[1]
          • used as filling for tacos,
          • dressed with condiments
• China
  • Both large and small intestine (typically pig)
    • Large intestine is called
      • feichang, literally ‘fat intestine’ because it is fatty.
      •  typically chopped into rings
      • has a stronger odor than small intestine.
      • added to stir-fry dishes and soups.
      • releases oil that may be visible in the dish.
    • Small intestine is called
      • zhufenchang, literally
        • ‘pig powder intestine’ because it contains a
          • white, pasty or powdery substance
          • normally chopped into tubes and may be simply boiled and served with a dipping sauce.

        • 

           

    • Japan
      • Chitterlings or motsu
      • fried and sold on skewers or kushi

      • 

    • Korea
      • chitterlings (gopchang) are grilled or used for stews (jeongol)
    • Phillipines
      •  pig intestines
      •  used in dishes such as dinuguan (pig blood stew)

    • 

      

       

  • New Zealand

    • sheep and lamb intestine
    • after slaughter, a hose is run through the intestine to expel any intestinal matter; the intestine is then usually braided and boiled with cabbage and potato. The dish is called terotero in Maori culture.
  • USA
    • Southern USA
      •  chitterlings, commonly called “chitlins”,
      • Soul food
    • Music
      • Junior Wells
        • blues harmonica player and vocalist
        •  “Chitlin Con Carne“
      • Stevie RAy Vaughan
        • Chitlin Con Carne
      •  Peg Leg Howell
        • “Chittlin’ Supper“
      •  Memphis Jug Band
        • “Rukus Juice and Chittlin’
      •  Nikki Giovanni
        • • • Poem For A Lady Whose Voice I Like.
              • referenced Chitlins

  • Diseases of Small Bowel Food

    • Disease can be spread by chitterlings not cleaned properly and undercooked.
    • Pathogens include
      • E. coli,
      • Yersinia enterocolitica, and
      • Salmonella.

  • Stomach tripe

  • • Language

    • nonsense; rubbish. balderdash

    • FOOD

    •  Tripe
      • cows
      • pigs
      • sheep
      • In the cow there are 4 chambers
        • Rume
        • Reticulum
        • Omasum
        • Abomasum
        • Tripe is from the
        • muscle wall
        • minus the mucosa(the interior mucosal lining is removed) of a cow‘s stomach chambers:

  • 

    

    

    

     

•   referred to as paunch, pig bag, or hog maw.

• • Dressed tripe was a popular, nutritious and cheap dish for
    • British working classes from
    • Victorian times until the
    • latter half of the 20th century
    • Now more of a pet food
  • Europe
    • Still popular
      • France

        • 

        •  tripes à la mode de Caen
        • In its original  consisted of
          • all four chambers of a cow’s stomach,
          • part of the large intestine (
            • outlawed in France in 1996
            • hooves and bones,
          • on a bed of carrots, onions, leeks, garlic, cloves, peppercorns,
          • a bottle of cider
          • Some added a large quantity of blanched beef fat
          • special earthenware pot for cooking trip
          • covered and hermetically sealed with dough and
          • simmered in the oven for fifteen hours.
      • Andouille
        • poached, boiled, and smoked cold tripe sausage.

        • 

    • Eastern Europe
      • Tripe Soup

      • 

         

      • China

• • • • • Andouille — French poached, boiled, and smoked cold tripe sausage.
        • Andouillette — French grilling sausage, including beef tripe and pork.
        • Babat — Indonesian spicy beef tripe dish; can be fried with spices or served as soup as soto babat (tripe soto).
        • Bak kut teh — a Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat, and ribs.
        • Bao du — Chinese quick-boiled beef or lamb tripe.
        • Botifarra — Catalan sausage.
        • Bumbar — Bosnian dish where the tripe is stuffed with other beef parts.
        • Busecca – a thick tripe soup made with tomato sauce, spices, pancetta and different types of beans; it’s one of the most known dishes of Milanese cuisine.
        • Caldume — a Sicilian stew or soup.
        • Callos a la Madrileña — Spanish tripe dish cooked with chorizo and paprika.
        • Callos con garbanzos — Spanish tripe dish cooked with chickpea, chorizo, and paprika.
        • Calooley — tripe dish eaten in Somalia and Djibouti; it is a stew made with different sauces.
        • Cap i pota — Catalan tripe dish.
        • Cau-cau [es] — Peruvian stew of cow tripe, potatoes, mint, and other spices and vegetables.
        • Chakna — Indian spicy stew of goat tripe and other animal parts.
        • Ciorbă de burtă — Romanian special soup with cream and garlic.
        • Cow foot soup — Belizean dish of seasoned, tenderly cooked cow tripe and foot, plus aromatic and ground vegetables with macaroni in a rich glutinous soup.
        • Cuajito – Puerto Rican dish made from pig stomach; eaten with boiled plantains.
        • Dobrada — Portuguese tripe dish usually made with white butterbeans, carrots, and chouriço; served with white rice.
        • Dršťkovka (dršťková polévka) — Czech goulash-like tripe soup.
        • Fasulia bil karsha — Libyan kidney bean soup with tripe.
        • Držková — Slovak tripe soup (držková polievka).
        • Dulot or dulet^{[what language is this?]} — Eritrean and Ethiopian tripe and entrail stir-fry, containing finely chopped tripe, liver, and ground beef, lamb, or goat fried in clarified and spiced butter with garlic, parsley, and berbere.
        • Ebyenda or byenda — word for tripe in some Bantu languages of Uganda; tripe may be stewed, but is especially popular when cooked with matooke as a breakfast dish.
        • Fileki or špek-fileki — Croatian tripe soup.
        • Flaczki or flaki — Polish soup, with marjoram.
        • Fuqi feipian or 夫妻肺片 — spicy and “numbing” (麻) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe, and sometimes tongue.
        • Gopchang jeongol – a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth.
        • Goto – Filipino gruel with tripe.
        • Guatitas — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador.
        • Guiso de panza — Bolivian tomato-based stewed tripe.

        

        Gulai babat, tripe prepared in a type of curry

        • Gulai babat — Indonesian Minang tripe curry.
        • Guru — Zimbabwean name for tripe, normally eaten as relish with sadza.
        • Haggis — Scottish traditional dish made of a sheep’s stomach stuffed with oatmeal and the minced heart, liver, and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.
        • İşkembe çorbası — Turkish tripe soup with garlic, lemon, and spices.
        • Kare-kare — Filipino oxtail-peanut stew which may include tripe.
        • Kersha (Egyptian Arabic: كرشة) — Egyptian tripe stew with chickpea and tomato sauce.
        • Khash — in Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and lavash bread.
        • Kirxa – popular traditional Maltese dish stewed in curry.
        • Kista — Assyrian dish cooked traditionally in a stew and stuffed with soft rice; part of a major dish known as pacha in Assyrian.
        • Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
        • Laray — curried tripe dish popular in Afghanistan and in the northern region of Pakistan; eaten with naan/roti.
        • Laray — a Pakistani (Pushto) dish from the Northern Area, consisting of fried cow tripe with traditional spices. Da laray pikaorae is made of small square pieces of tripe mixed with chickpea flour (baisin) with traditional spices and deep-fried.
        • Mala Mogodu — popular South African tripe dish, often eaten at dinner time as a stew with hot pap.
        • Matumbo — Kenyan tripe dish, often eaten as a stew with various accompaniments.
        • Menudo — Mexican tripe and hominy stew.
        • Mogodu – South African and Botswanan stewed tripe with fatty broth.
        • Mondongo — Latin American and Caribbean tripe, vegetable, and herb soup.
        • Mondonguito a la italiana [es] – an Italian-influenced Peruvian stew.
        • Motsu — Japanese tripe served either simmered or in nabemono, such as motsunabe.
        • Mumbar – beef or sheep tripe stuffed with rice; typical dish in Adana in southern Turkey.
        • Mutura – Kenyan tripe sausage; stuffed with blood, organ and other meat, and then roasted.

        

        Steamed tripe prepared as dim sum

        • Niubie (Chinese: 牛瘪) — a kind of Chinese huoguo, popular in Qiandongnan prefecture of Guizhou province, southwest China, and traditionally eaten by the Dong and Miao peoples; it includes the stomach and small intestine of cattle. Bile from the gall bladder and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called yangbie (Chinese: 羊瘪).
        • 牛肚 / 金錢肚 (Mandarin: niudu/jinqiandu; Cantonese, ngautou/gumtsintou) — Chinese tripe with the inner lining resembling an ancient Chinese coin with square hole (hence the name ‘coin stomach’); usually served steamed with spring onion and garlic sauce, or boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.
        • Obe ata pelu Shaaki — Nigerian stew made with large chunk of beef and goat tripe.
        • Ojree — Pakistani curry made from finely chopped and tenderized goat tripe.
        • Osben — Tunisian cow or sheep tripe filled with meat and vegetables, and generally cooked with couscous.
        • Pacal — Hungarian spicy meal made of tripe, similar to pörkölt.
        • Pacha — Iraqi cuisine; tripe and intestines stuffed with garlic, rice, and meat.
        • Pachownie — Trinidad and Tobago cuisine; tripe and intestines cooked with curry and other ingredients.
        • Packet and tripe — Irish meal with tripe boiled in water, then strained off and then simmered in a pot with milk, onions, salt, and pepper. It is served hot with cottage bread or bread rolls, and is popular in County Limerick.
        • Pancita — Peruvian spicy barbecued fried food made with beef tripe marinated with peppers and other ingredients.
        • Pancitas — Mexican stew similar to menudo, but made with sheep stomach.
        • Papaitan — Filipino goat or beef tripe and offal soup flavored with bile.

        

        Patsás

        • Patsás (Greek: πατσάς) — Greek tripe stew seasoned with red wine vinegar and garlic (skordostoubi) or thickened with avgolemono; widely believed to be a hangover remedy.
        • Pepper soup with tripe — Nigerian hot peppered liquid soup with bite-sized tripe.
        • Philadelphia Pepper Pot soup — American (Pennsylvania) tripe soup with peppercorns.
        • Phở — Vietnamese noodle soup with many regional variations, some of which include tripe.
        • Pickled tripe — pickled white honeycomb tripe, once common in the Northeastern United States.
        • Pieds paquets — Provençal dish, consisting of stuffed sheep’s offal and sheep’s feet stewed together.
        • Potted meat —
        • Ṣakí or shaki — word for tripe in the Yoruba language of Nigeria; ṣakí is often included in various stews, along with other meat.
        • Sapu mhichā — leaf tripe bag stuffed with bone marrow then boiled and fried; from Kathmandu, Nepal.
        • Saure Kutteln — south German dish made with beef tripe and vinegar or wine.

        

        Sekba, pig offal in soy sauce stew

        • Sekba — Chinese Indonesian pork offals including tripes stewed in mild soy sauce-based soup.
        • Serobe — a Botswanan delicacy, mixed with intestines and, on some occasions, with beef.
        • Shkembe (shkembe chorba) (Шкембе чорба/Чкембе чорба in Bulgarian) — a kind of tripe soup prepared in Iran, Bulgaria, Romania, North Macedonia, Bosnia and Herzegovina, Serbia, and Turkey. Schkæm is the Persian word for ‘stomach’; sirabi is the Iranian version of shkembe.
        • Skembici — a Serbian dish and one of the oldest known dishes (dating from the 13th century). It is tripe in vegetable stew with herbs, served with boiled potato.

        

        Soto babat, spicy tripe soup

        • Soto babat — Indonesian spicy tripe soup.
        • Tablier de sapeur — a speciality of Lyon.
        • Tkalia — a Moroccan spiced dish, simmered in sauce, and often accompanied with lung meat. Generally eaten with bread, especially during Eid al-Adha.
        • Tripas à Moda do Porto [pt] — tripe with white beans in Portuguese cuisine; a dish typical of the city of Porto. It is called dobrada elsewhere in Portugal.
        • Tripes à la mode de Caen — in Normandy, a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of La tripière d’or^[7] which organises a competition every year to elect the world’s best maker of tripes à la mode de Caen.
        • Tripe and beans — in Jamaica, a thick, spicy stew made with tripe and broad beans.
        • Tripe and drisheen — in Cork, Ireland.
        • Tripe and onions — in Northern England.
        • Tripe in Nigerian tomato sauce – tripe cooked until tender, and finished in spicy tomato sauce.^[8]
        • Tripe soup — in Jordan, a stew made with tripe and tomato sauce.
        • Tripe taco — Mexican sheep or calf tripe dish with tortillas.
        • Tripice – a Croatian stew made from tripe boiled with potato, with bacon added for flavour.
        • Tripoux — Occitan sheep tripe dish traditional in Rouergue.
        • Trippa alla fiorentina [it] — an Italian tripe dish fried with tomatoes and other vegetables.

        

        Trippa alla livornese

        • Trippa alla livornese
        • Trippa alla pisana – a tripe dish from Pisa, Italy, containing onion, celery, carrot, garlic fried in oil, with tomatoes and pancetta or guanciale, and topped with Parmesan cheese.

        

        Italian

        Trippa alla Romana
        • Trippa alla romana — an tripe dish made with white wine and tomatoes.
        • Trippa alla savoiarda — a tripe dish from Piedmont, Italy, stewed with vegetables, white wine, and sauce from roasted beef; served covered with grated Parmigiano Reggiano/Grana Padano cheese.
        • Trippe alla Veneta – a tripe dish from Veneto, Northeast Italy.
        • Trippa di Moncalieri [it] — a tripe dish from Moncalieri city, Piedmont, Italy, consisting of tripe sausage served in thin slices with a few drops of olive oil, minced parsley, garlic, and a pinch of black pepper, or used mainly for trippa alla Savoiarda.
        • Tripe with potatoes — a tripe dish from Salento, Italy, consisting in tripe with tomatoes and potatoes
        • Filipino
        • Tsitsarong bulaklak — crunchy fried tripe (literally ‘flower’ crackling).
        • Romaniand Turkish
        • Tuslama (Romanian)/Tuzlama (Turkish) — tripe stew specific to south-eastern Romania; a blend of Romanian and Turkish cuisines.
        • East Indian
        • Vajri khudi – East Indian traditional variation of a vajri curry.
        • Slovenian
        • Vampi — Slovenian tripe stew.
        • Flemish
        • Vette darmen — a traditional West dish, now on the verge of being obsolete; the tripe is seasoned and fried in a buttered pan.
        • Japanese
        • Yakiniku and horumonyaki — chargrilled, bite-sized tripe.
        • Ghana
        • Yem-adi^[– a dish consisting of spiced and steamed tripe eaten with most stews (kontombire) and soups (light soup, peanut butter soup, palm kernel soup, ayoyo)

        Related dishes

  • 

     

    •  Portugal
      • Portugues tripas
      •  or dobrada in Portuguese cuisine is
      • beef stomach,
      • with white beans, rice and carrots)
      • traditional dish of the city of Porto

  • 

     

• Colon
•  China
  • Both large and small intestine (typically pig)
    • Large intestine is called
      • feichang, literally ‘fat intestine’ because it is fatty.
      •  typically chopped into rings
      • has a stronger odor than small intestine.
      • added to stir-fry dishes and soups.
      • releases oil that may be visible in the dish.

•  Kidneys
  • Kidneys have found a place in Vietnamese stews
• Liver
  • Liver pate
    • popular in Northern and Eastern Europe.
    • Made from
    • ground pork liver and
    • lard

  • 

     

  • Chopped Liver
    •  liver pâté popular in Jewish Ashkenazic cuisine.
    •  sautéing or broiling liver and onions, adding
    • -boiled eggs , salt and pepper, and grinding that mixture. The liver used is generally
      • veal,
      • beef
      • or chicken.

      • 

        language

      • Chopped liver as an expression

        Since eating chopped liver may not be appreciated by everyone, the Jewish English expression “What am I, chopped liver?” signifies frustration or anger at being ignored on a social level.

      • An explanation of the expression is that chopped liver was traditionally served as a side dish rather than a main course. The phrase therefore may have originally expressed a feeling of being overlooked, as a “side dish”

    • Foie gras

      • French for fat liver
        • French delicacy
        • made from the liver of duck or goose
        • fattened by force feeding ( gavage)
        • Enlarges the liver to 10 times its normal size
        • technique of gavage dates as far back as 2500 BC, when the ancient Egyptians
        • began keeping birds for food and
        • deliberately fattened the birds through
        • force-feeding.

  • 

    

    

    

     

  • History of Overfeeding Birds to Fatten Them
    •  

      2500 BC, the ancient Egyptians

      

       

    • 5th Century BC
      • Greek poet Cratinus, wrote of geese-fatteners
      • he noted Egyptian farmers fattened geese and calves.
    • 1st century Ad
      •  Pliny the Elder
        •  credits his contemporARY
        • with feeding dried figs to geese to enlarge their livers:
      • “Apicius made the discovery that we may employ the same artificial method of increasing the size of the liver of the sow, as of that of the goose; it consists in cramming them with dried figs, and when they are fat enough, they are drenched with wine mixed with honey and immediately killed.”
        — Pliny the Elder, Natural History, Book VIII. Chapter 77^[17]
        •  the term iecur ficatum,
          • fig-stuffed liver;
          • feeding figs to enlarge a goose’s liver
          • Ficatum was closely associated with animal liver and it became the
            • root word for “liver” in each of these languages:
              • foie in French,^[20]
              • hígado in Spanish
              • fígado in Portuguese,
              • fegato in Italian,
              • ficat in Romanian,
          • all meaning “liver”; this etymology has been explained in different manners
        • See Judaism and liver
  • and onions
• Pancreas
• Thymus
• Tongue
  •  street taco

• Infections

Links and References

• Dogs
• Horses
  • Don’t Vomit
• Birds Symbols and Signs