Happy National Pasta Day!
Today is National Pasta Day! But Is there such a thing as carnivore pasta?!
I have found that TRIPE is the perfect carnivore-approved pasta substitute, providing the most similar taste and texture! Buttered noodles were always a favorite of mine growing up and this dish most definitely hits the spot. AND tripe is just as easy to make as traditional pasta!
What is tripe?
Tripe is an organ meat from the lining of the animal's stomach, most commonly sourced from cows
As a ruminant, the cow has four stomach chambers and hence, there are four types of tripe.
First stomach: Blanket tripe (more flat and smooth)
Second stomach: Honeycomb tripe (most popular for taste & texture)
Third stomach: Omasum tripe (considered a mix of blanket & honeycomb)
Fourth stomach: Abomasum tripe (least consumed)
Tripe contains 25% of the RDI for selenium making it an excellent option for those struggling with thyroid related issues. Selenium is necessary to convert thyroidal thyroxine (T4) to triiodothyronine (T3) for optimal thyroid function!
What about those macros?
A three ounce portion of tripe has 3 grams of fat and 10 grams of protein.
How to prepare tripe:
1. Thaw & slice into your preferred “noodle” size (cut slightly larger as they will shrink down with cooking).
2. Bring a pot of water and 1tsp of salt to a boil, enough water to fully submerge the tripe. For every 8 ounces of tripe, boil for 50 minutes on medium (level 5) heat.
3. Strain off the water
4. Add butter or ghee & additional salt to taste!
Honeycomb tripe (the same type as pictured here) is available for purchase at wildforkfoods.com. It can also be found locally at a farm near you on eatwild.com.
Don’t forget to tag me if you make it!
To learn more about optimizing your nutrition through an animal-based diet, book your appointment today!