Shall we eat a fried pork tripe?

In the sudden O Pobre e o Rico, the sudden duo Caju and Castanha sing what their respective social classes ate. While the rich eat caviar, steak and steak, “the poor eat crackers, pork tripe and sardines”. There are controversies. The fried pork tripe is no longer just a typical snack from the countryside to also conquer the capital’s palate, whether in the most popular bars or in the most fortunate restaurants. The smell may not even be pleasant to prepare, but its crunchiness became a mandatory accompaniment alongside a farofinha, vinaigrette and stupidly cold beer.

In Salvador, the fried pork tripe exceeded the limits of popular places. At the restaurant O Porco, in Pituba, one of the main entrances to the house is the delicacy. The place is refined, but the chef and nutritionist of the place, Uitá Cristina, guarantees that the tripinha there activates a popular flavor trigger, taking you to a trip to the times of grandma’s house in the countryside.

“I am from Paulo Afonso and tripe has always been part of my story. My grandmother is 98 years old and still makes tripe. The tripe itself has greater contact with the interior, but it was not a big challenge to bring this custom from the sertão to the capital. It is a trigger for an affective cuisine from the countryside also for the A class, not to mention that the tripe has become the lid of the cold beer pan”, said Uitá.

If fried tripe is crispy, popular, granfina and goes perfectly with cold beer, why does it still repulse some people? In the process of preparation until frying, the tripe gives off a strong odor, which can cause repulsion in some people. However, nothing that a few tips can’t solve, like soaking the tripe in salt and lemon, for example.

“In fact, the tripe has a strong smell. We prepare it already salty and then we clean it with lemon, a fantastic acid that removes the odor. We do this process, but there is also another factor: origin. Here we even visit the pig before slaughter”, he guarantees.

Prejudice is old not only with the tripe, but with the pig in general, which is still famous for being dirty. According to the Brazilian Agricultural Research Corporation (Embrapa), a Brazilian consumes an average of 15 kg of pork every year, while beef reaches 39 kg and chicken 43 kg.

“These are wrong information from the past, which were much more sanitary issues and not pork cutting. Then we still have the tripe, one of the least valued parts of the pork. But inside, fried tripe has always been common. I am from Pereira, a village in the interior of Bahia. I remember buying fried tripe and eating it like popcorn. It has always been part of the country and rural culture,” said Bruna Moreira, a gastronomy graduate at Ufba and owner of Amoreira Charcutaria Artesanal, which sells pork cuts. She currently works at a restaurant in Los Angeles and reveals something curious.

“Here, pork tripe is consumed, but a little different. It is a common Mexican food, but made on the grill and consumed with tacos”, reveals Bruna.

At Stiep, José Santos Andrade turned passion into work. He owns Bar do Jonas and the fried tripe is one of the specialties of the place. “It’s sad when you don’t have it. I order from Amargosa, from that region there. When we have a supply problem and we go a week without tripe, it’s a problem. A complaint that doesn’t stop,” said José.

“There are still people who fold their mouths, make a face of disgust when they know it’s tripe, but all you have to do is eat one and you’ll become a customer. The other day, there was a person who said he had never eaten, he thought it was disgusting. He’s here eating every week,” recalls José.

No disgust, but just an eye on moderation. Because it’s fried, it’s good not to overdo it. “Because it is a caloric food, care is about the frequency of consumption and balance: if you follow a balanced diet most of the time, exercise, sleep well, take care of your emotions, you won’t be a fried tripe. on a Saturday afternoon that will compromise your health”, said Raquel Pinheiro, nutritionist who coordinates the Nutrition course at Unesulbahia. The tripe is here to stay.

Do it yourself

Where to buy? São Joaquim Fair, butchers and supermarkets. Good to be careful with the origin

Preparation: The gut needs to be washed well. The whiter, the better. As it has a strong smell, the first step is to soak it with lemon and salt. Then boil the tripe. Then cut into small sizes of your choice. Let the oil boil well. Inside, they still fry with the lard in the pork itself. There are people who pass the tripe in wheat or corn flour, but also directly in oil. Fry until golden, like crackling. There are people who prefer to eat the next day, because it gets even crunchier.

Nutritional values: 100 grams of fried tripe has about 80 kcal, plus 1.7 g of carbohydrates.