The Italian Club in Muse, Washington County, has been serving tripe for more than 50 years. Club president Norman del Vecchio, who’s been an officer for 40-plus years, remembers dishing out 30 to 40 pounds of tripe and 50 pounds of spaghetti in the early years. That figure has jumped to 150 to 180 pounds of tripe and 200 pounds of spaghetti served at the club’s monthly dinners, which are $5, including bread and butter.
Of all of the wonderful-tasting foods on the planet that one could plan a dinner event around, bread for instance, or carrot cake, who was it that said, “Hmm. Know what would really be popular? A dinner fundraiser in which we combine the saucy goodness of spaghetti with the tasty rubbery gumminess of the lining of a cow’s stomach. I don’t care who you are, that’s just delicious!”
After it defrosts, it has a distinct odor that dissipates rather quickly when it’s cooking.
Let me translate that for you. IT STINKS TO HIGH HEAVEN.
“It’s almost like comfort food to them,” said Mr. Timko.
Well, sure, if you find dry heaving to be of great comfort.
And yes, I have tried tripe before, on a taco in Mexico. But I had no choice. Because the choice I did have was between octopus with actual suction cups, cow eyeballs, cow tongue, and cow stomach. I went with the lesser of the evils, I thought. I assure you, it is every bit as nasty as you would expect the LINING OF A BOVINE’S STOMACH TO TASTE!
That is, it could choke a bitch.