originalcin

ok, so all this talk about tripe got me craving for it. It's been so long since I've made it myself, I had to do it. Who cares if O'Keeffe won't eat it. More for meeeeeeeeeeee..........................

I also think I figured out the approximate measurements to my mother's recipe.

2 lbs tripe

1 tsp salt

1/2 tsp black pepper

2 tsp basil

2 tsp parsley

1/2-1 tsp crushed red pepper

adjust to your liking

Boil tripe 20 - 30 min. (It should have a grayish color to it). Run under cold water before cleaning and cutting.

Before adding to sauce, bring sauce to a boil. Add tripe, reduce to low.

I'll let you know how it comes out after 9pm.

ps. Cheeky can you please add the measurements to the original post. Thanks.

Edit: It finished cooking an hour early. Mmmmmmmmmm just like I remember. It's not mushy and has a little bit of crunch to it. The only thing I forgot was the Italian bread to go with it.

I like my tripe with soy sauce and hot chilis in oil! That's how the Chinese eat it. YUM!

Welcome back to the pub darlin' Ocin.

A grand time was had last weekend. Huzzah to you and the crew of the Vigilant.

It was great having you and the others to play and enjoy our hospitality! Looking forward to seeing you again!

OCin

Welcome aboard lass ...I always enjoy more than my share of SIN

LOL, aye Hugh, that ye do sir!!!!!

Well if that be the case then..I'll buy YOU a round then OCin. Cheers and welcome back to the pub !!!

'Giggles' thankee, Kian! A cider it is!

OCin

I have roasted pork over an open fire. It was roasted with a lemon juice/olive oil/oregano baste. Size will determine how long it takes. I usually set it fairly close to the fire to brown the outside, turning as needed to prevent burning, and then set the meat higher up above the heat with a hand time of 3 seconds to burning for heat level.

At Pohick, I made boiled plum duff on site. I made "Plum Duff the easy way" from "Lobscouse and Spotted Dog". It was a bit dry for my taste, but goes excellent well with creme anglais (read melted vanilla bean ice cream). The plum duff made with beef fat is much tastier.

As far as mutinies from bad food, it wasn't the boiled food that did it - it was the rotten meat and overly weevily biscuit! Ships with good captains ate well.

OCin

I like to browse the stores mentioned but also Marshall's and TJ Maxx. I purloined a lovely folding teak table for $26. The matching chairs were sold separately (dangitall) but what a deal. I will definitely check out Wallie World for the ladle and plates!

Well originalsin is nothing new to me, I'm an Immortal Sin............

Welcome to the Pub!

Thankee, Rumba! I am also the head Cin of the MDRF Seven Deadly Cins! Perhaps I need to branch out and start an Immortal Sins line!

OCin

I don't think Sin is new to th' Pub. If she's who I think she is... WELCOME BACK, LASS!!!!

Ye've been missed!

Come on now an' pull up a chair t' have a tankard with th' rest of us. Tell us thy tales. I hopes Davy Jones hasn't gotten to ye - oh, wait, t'wasn't there a pic of ye a couple years ago of ye lookin' like Davy Jones' crew? Frightfully wickedly awesome, too. :)

~Lady B

Aye 'tis true I am not new at walkin' these planks! Just been hidi... uh on hiatus fer a spell! And aye, I do not buy the tankards, laddie, men purloin the tankards fer me!!!! Me "unofficial" status on the Vigilant is "interpersonal ship's liaison" (read "ship's doxie), so line up boys!

And aye, pick me brains on MD events. We be havin' much merriment, eh Silkie? And I always be lookin' out fer new taste treats to tempt me crewe with. And just ask me about my greek pork dish! No really, ask me!

OCin

Nay lad. D'Nykel allows little drinkn', only when in port for a few days do we drink. I wuz introduced t'Dark N'Stormy just recently while at Fells Point jus las munth.

Now I wonder, what scurvey dog woulda introduced ye to sich a delicious yet dangerous drink, Silkie me matey?

OCin

Ahoy all! I be Original Cin or "OCin", ship's cook and gunner of Vigilant out of Baltimore, MD. I've been reenacting for 4 years. Our crewe, under the leadership of Captain Duncan McGuyver, oversees the Living History portion of the Baltimore Pirate Invasion.

My interests are sewing my own garb, finding new period recipes to feed me crewe with and looking for the pirate love of my life!

HI LILY!!!!!!!!!

OCin