# tripice
Bacon fillets
Files or tripe as they are still called, either you like it or you don't like it, but mine, when they tried it at the urging, even those who don't really like it, were delighted.
Bacon fillets
Triplets, fillets never leave anyone indifferent. They have divided the world into passionate filet fans and radical abstainers who don’t even want to taste them. The first camp does not give up in persuading the second. For the uninitiated, the fillet story begins and ends with boiled beef belly soups to which smoked bacon is often added.
Bacon fillets….
Fillets, tripe, rumen and tripe, are all names of beef stomach, but also a traditional dish, which is prepared from it. It is a dish that is either very much loved or hated even more. Well, myself, until I was forty, I didn't even want to hear about fillets. When I had the courage to try them, it became one of my favorite dishes. I make them in my own way, under this name and some of our friends and part of the family love them very much while others still hate them… ....
Bacon fillets a la Pavle
He who loves, let him love.
Bacon fillets (tripe) with meat "throw nothing away"
Here I am again with "throw nothing away". This is an atypical recipe for fillets (tripe, beef stomach), a dish you either adore or don’t eat. Other cooked pork, beef and vegetables from the soup. By the way, even without these supplements of mine, it's a good recipe…
Baked tripe in the Creole way
I know people don't really like tripe, the smell kills me while they're cooking, so this is a great recipe, everything is baked in the oven and served with a wonderful crispy crust.
"" Busecca "Tripice alla Milanese
"Busecca" in the Lombardy, especially in the Milan gastronomic tradition, is known as one of the most famous ways of preparing tripe. in the Lombardy dialect.Here is derived the term "busecch" (gut) which eventually becomes that so-called busecca.In the past the Milanese were great consumers of this dish, hence the humorous name "busecconi." farmers and even on those important occasions and was traditionally consumed on Christmas Eve, at a time when villagers gathered at stalls after midnight Mass, they also prepared it conveniently at fairs and livestock markets. for each family, had its own version of the recipe, a preserved custom and tradition.I write here
Fileki
I like to cook. But somehow I cook fillets with the greatest gusto. Because, I cook them for friends who enjoy them. This recipe was written for "wholesale" cooking, so the quantities are listed as such. Serve with grated cheese and lemon slices. Good apetite!
Fileki in the simplest possible way :-)
fillets you either like or you don't like !! but there is a third variant: or you adore them like me ... that's why I made one quick variant, with as few ingredients as possible
Fileki in the way of my darling
from the series -dead cooks so we understand each other -I DON'T LOVE THEM M-so that they are the last food in the world, no and no… but darling loves them and then he has to cook them himself-and he says he never ate better so I present you the fillets ..
Fileki - stuffed and breaded
Fillets, tripe, rumen, tripe and tripe are the names of beef stomach, but also dishes that are loved or hated. I like to prepare them in my own way, but thanks to the old recipe book, my late mother-in-law, I discovered a new gourmet variation on the theme - fillets. The recipe from the last century smelled like my kitchen today and caused a real enthusiasm, which I want to share with all file lovers. If you embark on an adventure with this recipe - you really won't regret it …….
Quite ordinary triplets
some would never even try them but they shake their heads in disgust while some adore them, I don't think there is a middle category ... you can put me in these other ie fans ... that's quite ordinary ... in a simple but very nice way of mine. ..
Sour swaps (tripe)
..I believe that fillets are not a dish for everyone's taste but for those who like to eat them or at least prepare them for someone who loves them - here is a recipe for this dish in the Swap way ..
Tripe / fillets / tripe ....: o)
Another one of those “either you like - or you hate” dishes. I love it, and I prepare it like all other traditional specialties: as simple as possible, without a lot of philosophy, but with gusto! Good apetite!!!
Tripe (kutle, kutteln, tripe, fillets) on saur
There is no compromise with this dish. Either one eats with enthusiasm or one does not approach the pot. I usually make tripe like this, on saur, on sour and as an addition I serve baked potatoes. This is a favorite dish of the old Swabians, who often prepared their entrails sour to avoid their characteristic smell. This is how beef tripe is most often made, and you won't go wrong with pork or lamb.
Tripe with white beans, in Damir's way
One wonderful, hearty dish for all starving gourmets. The idea of a combination of tripe and beans comes from French cuisine. At the same time, I am reminded of a report from Paris written by a Serbian writer many years ago: "Today we ate beans with gooseberries ... Life is better here, but beans are much better here." My Dalmatian tripe in white tattoo sauce, much better than the original idea, trust me!