Are New Yorkers ready to eat tripe?
Recently I spoke to Salil Mehta, the owner of Laut, as part of another piece: it’s difficult to get people to try other things beyond char kway teow or roti canai, he said. Once he sent a complimentary sampling of tripe to each dinner guest — all were sent back.
In the South, people eat all parts of the animal, he noted. Here, everything is cleaned out: head, entrails, tail, feet, skin… people don’t want to see these things.
What would it take to encourage New Yorkers to eat beyond the ethnic mainstream?