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Joined Date: Aug 08, 2010
Reviewed Roman-Style Tripe Trippa alla Romana
"My husband is from Italy so he grew up with great tripe. He said this was right up there with his mother's. I cooked it for 3 hours. I saved some of the tripe cooking liquid and used it to thin the sauce a little during the final cooking when the sauce and the tripe are combined (as you would use pasta water to thin the sauce).""
Reviewed Caramelized Onion Foccacia
"This was excellent. I put fresh rosemary and dried oregano in the dough. I also mixed some with the 1 Tablespoon of salt for the top. My husband felt I should use even less salt on top the next time. Used a stone baking sheet and the bottom was perfect.""