Beef tripe comes from cow's stomach lining and is versatile in cooking. Three types exist: green, cleaned, and bleached tripe. Cleaning requires salt, hydrogen peroxide, and thorough rinsing. Thick tripe should be cut into thin strips
Recipe requires 2 eggs per serving, butter, milk, salt and pepper. Non-stick skillet or well-seasoned cast iron pan recommended. Milk makes eggs extra creamy but not essential. Total cooking time is 60 seconds
Recipe uses beef chuck roast, beef broth, white wine, mushrooms, and sour cream. Serves 8 people and requires 2 pounds of beef chuck roast. Cooks for 1 hour with beef, onions, flour, and broth. Includes optional additions of mustard, Worcestershire sauce, and cream cheese
Couscous is not a grain or seed, but a pasta made from semolina and water. Traditional couscous is handmade and steamed three times in couscoussier. Modern couscous is pre-steamed and packaged in four-portion boxes
Quiche originates from Alsace-Lorraine region, possibly German origin. Best known as quiche Lorraine, featuring eggs, cream, bacon, and sometimes Gruyère. Three key components: buttery crust, creamy center, and flavorful mix-ins
Filet mignon comes from the middle of the tenderloin muscle inside the rib cage. It's a French name meaning "thread" or "strip" and "small". True mignons are no more than an inch in diameter. Silverskin and fat are usually removed