Trans-Continental Delight

     Tripe is enjoyed throughout Italy in dishes such as Trippa alla Fiorentina and Trippa alla Romana.  And while the supporting cast in those recipes can vary somewhat, the starring role belongs to the lining of the stomach of a ruminant.  Most often it is that of a cow but can also be from a pig, sheep or ox.

     Preparation of the tripe is key.  It needs to be washed thoroughly and boiled for several hours before it is sliced into strips and cooked with tomatoes, vegetables and white wine. Those who have tried it claim that it is full of flavor with a decidedly mineral taste coming from a high phosphorus and calcium content.  It is also high in cholesterol, however.

     But did you know that tripe also has a very local connection?  In addition to scrapple, hoagies and soft pretzels Philadelphia is also known for its Pepper Pot Soup made from tripe.  Legend has it that the thick peppery stew was first concocted by Baker General Christopher Ludwig of Washington's Continental Army.  During the harsh winter of 1777-78 during the encampment at Valley Forge it was Ludwig who devised the recipe to feed the troops.  It was either that or starvation.

     I think I'd need to be pretty hungry, too, before I would consider a spoonful.