Day 2 post apocalypse

So this thing is alive, well somewhat. Alive is a little different then breathing. And that’s just Garlin, Texas.

Day two after the start and I am already talking about zombies. So I sit here trying to pinpoint exactly when the zombie apocalypse happened. They seem everywhere…”good morning…Good Morning To You….how are you…Fine, Thank You, How Are You ……The Undead. So when you think about it, Frankenstein was probably the first written zombie. Granted more “man-made”, intelligent, and a somewhat on steroid zombie compared to today’s literature. And he didn’t have that whole eating flesh/brains thing going on. But Mary’s little Frankie was a zombie. No where near as hot as Poor Lonely Tourist Charlotte Charles….love that dead girl…but I digress.…still, unlike Chuck, by definition, Frankie was a zombie. But this blog isn’t about zombie, well not really, I mean outside of grabbing a burger at the Gas and Gulp, I should focus more on pure tripe….

So…pure tripe…..

The tripe found in most markets today is the lining of beef stomach, though that from pork and sheep also fall under the definition. There are two beef stomach chambers and three kinds of tripe, all of which are tough and require long cooking. The best tripe, from the second stomach chamber, is called honeycomb tripe because the inner side has a pattern similiar to a honeycomb. It's the most tender and subtly flavored. Pocket tripe is cut from the end of the second stomach chamber. It's shaped like a pocket with the inside also being honeycombed. The least desirable, plain or smooth tripe (with a smooth texture on both sides), comes from the first stomach. Tripe is available fresh (which is actually partially cooked by the packer), pickled, and canned. Choose fresh tripe with a pale off-white color and store for up to a day in the refrigerator. Fresh tripe requires at least 1 1/2 hours further cooking in salted water, tightly covered to make it tender (or as below recipes instruct). Pickled and canned tripe is sold thoroughly cooked and need only be soaked before use.

Haggis
1 lamb's pluck (stomach bag)
1 lb, lamb's liver
lung and heart of lamb
2 lbs. dry oatmeal
1 lb. suet
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver, lung, and heart until tender. Parboil the onion, then mince. Lightly brown the oatmeal. Chop the meat extremely fine; grate the liver. Mix the meats with the spices, onions, suet and oatmeal. Mix in the stock. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. NOTE: the oatmeal will enlarge as it absorbs the liquid, so leave extra room.Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours.

Serves 12



Ok that’s not it either…I will have to try again…

If I swallow anything evil, stick your finger down my throat....
-Peter Townshend