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Tripe Soup, by Jennifer Brizzi
Friday, February 15, 2008
Horn tootin' and a simmering cephalopod
Mood:  happy
Topic: food writing biz

For the second year in a row, Greenbrier gave me a Special Mention in their annual scholarship contest towards attendance at their acclaimed conference for professional food writers. This one was for a Fred Thompson scholarship of $1000, where I didn't win but scored high and received a very nice congratulatory e-mail from Greenbrier founder and leader Toni Allegra. So next year I will have to try yet again, and in the meantime try to do some damn good foodwritin'.

* * *

Today I've been cooking octopus, in preparation for some queries to magazines on this oft-unpopular item, sweet and succulent as it is. I thawed, rinsed and drained a 2 and 1/2 pound critter, and although not as purple and curly raw as I wanted it to be, it was still pretty in a gnarly kind of way.


I seared it and it threw off a lot of liquid, turning curly and purple as a good octopus should. Then I simmered it in red wine, garlic, onion, olive oil and oregano, with a bay leaf and cinnamon stick thrown in, cooked it for an hour, then another hour until the lot was brown and thick and murky. Hubby cut it up while I was off interviewing a cook for a story, and then it got tossed with linguine. Sublime, no, but worth some work. I'll keep you posted.

P.S. I can't get this pic to be smaller on the page--technical difficulties--guess I'll have to rename this entry "Octoporn." With all those big fat tentacles, it's for octopus lovers only! 

Posted by Jennifer Brizzi at 2:24 PM EST
Updated: Sunday, February 17, 2008 12:53 PM EST
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