At a dim sum place today, our table was offered "beef tripe." What we got a big steaming bowl of stew filled with chunks of turnip and assorted innards. I recognized a couple of different kinds of tripe, intestine, liver, heart, and tendon. All good in my book. But there was one type of meat that everybody at the table hated. Even me, and I like everything.
The piece I had was maybe an inch and a half by half an inch, sliced a quarter inch thick or so. Three sides had a smooth, extremely chewy membrane that was maybe an eighth of an inch thick. The inside was dark - almost black - and kind of fell apart as it was chewed, leaving a very grainy texture. The flavor was distinctly unpleasant - a big hit of cooked blood combined with a very strong organ meat taste.
After one bite, I picked around the stuff for the rest of the meal. Can anybody tell me what this stuff is so that I can avoid it in the future? Or maybe suggest a preparation that isn't so terrible? Thanks!