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Tag Archives: Pennsylvania Dutch
Recipe: Amish-Style Pickled Tripe in Aspic
Amish-Style Pickled Tripe in Aspic is so-called because we first tasted it at the Green Dragon Market in Ephrata, PA, but it could also be called Pennsylvania Dutch or even German, as all those cuisines share a soft spot for … Continue reading
Our pickled tripe experiment, Part 3 (conclusion)
The July 4 plan to drive to Ephrata, PA for more of the magnificent King’s Meats pickled tripe fell through, leaving us with no option but to make it in our own kitchen. Here’s how the final chapter in our … Continue reading
Food for Thought: As American as Shoofly Pie
As American as Shoofly Pie is about half history and half recipes, making it a good introduction to Pennsylvania folkways from the leading authority. Wiliam Woyes Weaver has lived in the Pennsylvania Dutch region for much of his life so … Continue reading
A cautionary tale of ethnic food tourism
My recent search for gelled tripe drew a rebuke from William Woyes Weaver, founder and director of the Keystone Center and the recognized authority on Pennsylvania foodways. While giving me some sourcing tips which I’m pursuing, he pointed out that pickled … Continue reading
ISO pickled tripe perfection
It says a lot about our readership that Pickled Tripe is one of the most popular recipes on Burnt My Fingers. Good on ya, mates, as I think they say down under. However, on my recent trip to Pennsylvania Amish country … Continue reading
Recipe: Pickled Tripe
Apparently in Pennsylvania’s Dutch/Amish country you can buy pickled tripe right off the grocer’s shelf. What bliss. Luckily it’s very easy to make at home. About 1 pint (serves 8-12 as part of an assortment of pickled items). Ingredients: 1 … Continue reading