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Tripe are for many nowadays an abomination, while the meat is because of its neutral taste ideal for spicy sauces.
In the international cuisine dishes are found worldwide with tripe on the menu cards. In Italy, the Tripa alla romagna and the Busecca, in France, the Tripes a la mode de Caen and in Turkey the tripe soup Iskembe Çorbası, just to name a few.
My first encounter with tripe was in the Badian Emmendingen with this recipe...
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This is not a freshwater fish, but a marine fish from the wolf fish family. It has white firm meat, you can cook, roast and grill it. Here it is covered in the oven with spinach and a royal made of cream and eggs and baked with cheese. For me it is not entirely clear whether the recipe comes from French or Italian cuisine, so you can decide for yourself whether there is baguette or ciabatta. 2 servings Ingredients:
300 g wolf fish,...
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In our Kaufland (German grocery chain) "Pulpo"/octopus was once again in the advertising. I purchased one of these ideal for our Friday fish. The question now was, how do I cook that? I have an old recipe for squid/octopus in armoricaine/americaine sauce. But since we cooked 80% Italian this week, since we can't go to Italy after my wife's vacation is over, we took Italy to our home. 3 servings Ingredients:
1 octopus of about 6 -...