Cooking for friends is sharing happiness.

Miso-stewed tripes (nikomi) in Tokyo

Searching yakitori spots under the Yurakucho Station we have found an old popular standard, nikomi, tripes with vegetables and little squares of pig skin, piping in hot copper pot taking at least 6 hour to cook.

sprinkled with fresh leeks ...

mmmmm ....

Monique loves it

a real delicatessen for real gourmets !

See you soon
Marcello & Monique

Tags: izakaya, miso-stewed, nikomi, popular, tokyo, tripes, yurakucho

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2 Comments

Comment by Marcello Cividini on April 11, 2008 at 1:00pm

Izakaya, the popular traditional sake and beer shops ,with a restricted number of dishes on the menu, have been a pleasant discovery and a feast for my palate.
Tripes cooked eight hour with miso and vegetables, served with hard boiled eggs, cold pig ears with tiny threads of hot peppers, scallop skewers, smoked eels, yakitori and dried ray bits are some examples of the kind of food served here.
Ingredients are poor, preparation can take hours and the result is excellent slow food.

Comment by antonio on March 27, 2008 at 2:22pm: It seems fantastic!!!
I love tripes, in Catanzaro our typical dish is "Morzello", made by beef's interiors cooked with tomato's souce for at least seven hours. It's eaten with "pitta", a particular bread made on purpose for this dish.
I made a doc about this I would like to upload, but it's 45 minutes. Perhaps I'm gonna divide it in parts and upload... I've only to find the time...;)