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Trippa body-food from the stomach |
28th July 2009, 13:49 |
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Tripe, often unrecognized queen of meals
Tripe is a fine specialty in Italy and France, although many before the offal from the Kuhmagen shy, or even dismiss as a dog.
For the wine producer and hotelier, also real Graf and direct descendant of the great poet Dante Alighieri, Pieralvise Conte di Serègo Alighieri, love and passion come from the stomach. Depending on the mood and the occasion is then "trippa alla fiorentina" or "panino con lampedrotto." Thus says the gourmet in the typical Tuscan dish made from offal, a particularly exquisite regional specialty cuisine. Many locals, but more especially the foreign guests who appreciate the trippa hardly any of gaze, much less trust them to a tasting, because they are the offal as a derogatory dog watch. They can be so in the opinion of a selected bluebloods Italian delicacy opposite.
The trippa also called the rumen or Kaldauen
Trippa in Germany as tripe or rumen known, sometimes called spot or tripe comes from the Vormagen of ruminants, mostly from the cow. This has four stomachs, and it prepares the tripe mainly from the coarse structured leaves the stomach, the butcher in the odd-looking, white fluted lobes ausliegt. To which, finely chopped, then can be further processed, it needs thorough preparation. The tripe after the battles are well washed, freed of fat for hours and then cooked in salted water. Until they are soft and delicate. Thereafter, the belly flaps, depending on the region of sweet and sour or spicy dishes.
Mundet delicious, but not long enough of
The "trippa alla fiorentina", for example, comes with soup and green tomatoes and then simmered with parmesan strewn. Until now the draw in Florence Trippaioli the Kuttelverkäufer with their mobile stations on the food markets and provide the fresh trippa as a snack on. Unsatiated assumed only in the short term, because, as it says in an appetite-Lexikon on the tripe-"they are so fabulous and thoroughly digested that one to two clock with this dish bursting saturated, but already four clock again before hunger can fall into impotence. "
Lampedrotto is derived from the abomasum of the cow won darker, is cooked in broth and succulent sandwiches served.
Not only in Italy appreciated and loved
While the Italians in other Speisengern to thump their authorship, they give generously to the trippa to that meal in other countries tradition. In France, for example, is it a specialty and the poet François Rabelais (1493-1553) praised his work already in the advantages of tripe, "which were so delicious that all the finger after schleckten. Leidig That was just that they do not long could gourmet chocolates. It was therefore decided to stump it with style and to swallow. "
Even in Turkey is known to the wholesomeness of tripe and prepares it into a simple soup, convinced that even the Prophet Mohammed, the tripe as the Queen of the meals have appreciated.
In connection with measures against mad cow disease feared the Tuscan butchers and chefs to ensure the continuity of the tripe on the dining plans. But while the famous Florentine steak for some time from the shops and restaurants was banned, were given the tripe a European safety certificate. High time then, so gourmet coffee beans that trippa widerfährt and honor them to the body and gastric courts least of all lovers of Tuscany is chosen. |
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Italian cuisine - Benefits |
28th July 2009, 13:43 |
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Fresh, simple ingredients and pleasure in food, are the foundation
The Italian cuisine is a cuisine with a few simple ingredients, the manifold can be varied. It is based on prudent stock and the regiment of la mamma.
The Italian cuisine, with its multitude of regional and local specialties has not only the pizza with their triumphal march around the world. The Italians are convinced that both the sophistication in the gathering of ingredients, which are always freshly selected and processed, as well as the result of several food programs in other countries mainly due to the influence of Italian cuisine is due. For French cuisine is the undisputed. When Catherine de Medici (1519-1589) King Henry II of France married, she brought alongside musicians, painters and poets, especially Italian cooks and strict rules regarding the taste and the menu with the marriage. French cuisine is clearly distinct from the culture of the Italian Renaissance influenced.
Kluge stockpiling enriched the kitchen
Recipes and ingredients of Italian cuisine, which account for the bulk of the population is always a "cucina povera", a simple kitchen, was and is to reflect the traditions of an agricultural society. The precursors to grow behind the house and are nearly as in-clover-close enough to touch. These include olive oil, green gold of Italy, except in the north to roast and especially crude is used. May not be missing the tomatoes in their variety and the basil, which grows in thick bushes. Many recipes are based on the historical habit of keeping a prudent reserve. For centuries, for example, dried cod and salt cod or dried fish to a variety of culinary delights with varying ingredients processed.
Hardly a housewife makes it despite frozen foods and take finished products, and in summer the ripe tomatoes on thick, aromatic Sugo process. These basic ingredients are then vegetables and cereals. It conjures la mamma, unlimited ruler of the family and regent at the stove, a variety of appetizers, sauces, soups, breads and main dishes coverings meat and fish, now often come up only for the celebrations on the table, however, a great variety and in Catholic Italy there is no shortage of opportunities for lavish festive dinner with several courses.
Bread should not be missing, like the joy of eating
Bread, salted or unsalted, as focaccia or in the form of dry sticks, no food may be missing. Rather it is to forgo the pasta, which do not in all regions, of course, on the table. Polenta from the shimmering golgelb cornmeal or rice from the rice, in the Lombardy region is grown, are equivalent in addition to the pasta. It is above all, be it pizza, pasta, vegetables, meat or fish, that the courts and hence the basic setting for eating are elemental, simple but not unimaginative, and never quite bad, very regionally and locally influenced, but not narrow-minded or Gourmet Food Store. Supposedly, the Italian cuisine, which also leads are going down in the mouth, like discussion and dialogue in many colors as ausmalt, not thick, but debatable and scholars are concerned for decades with an open result until today. |
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