Recently a little pho place opened down the street from me and called itself Super Pho & Teriyaki. Anything that starts with super must be pretty cool, so I took a stroll down the road with my friend so we could get ourselves a taste. The place is pretty tiny and nondescript, but had enough tables open for us. We ordered at the counter and I decided to get their House Pho. This included meat balls, brisket, tendon and tripe. A few more organs and I would have had enough to build a whole cow from scratch in my stomach.

We took out seats to wait for our pho and then realized that under the counter, they actually had some things to throw in the pho, although most were leafy or vegetable-like so I didn’t really spend much time there. They did, however, have free hot tea, so I grabbed a cup of that. After a slightly lengthy wait, my pho was ready.

At first, I did a search for the tripe and tendons, since those were going to be the most fun to eat. I had eaten both before, but not in soup form. Struggling to find these, I ate some meatballs and brisket. The meatballs were incredibly rubbery and tough to eat, which was disappointing. The brisket was a step up in rubbery texture, but still kind of chewy. Although the brisket had decent flavor, I never thought I would look so forward to eating organs. Finally, I found myself some tripe. Tripe has an incredibly strange texture which I remembered not enjoying last time, but this time the tripe was nice and chewy, while maintaining that unique texture. It didn’t have too much flavor, but I don’t know what kind of flavor I would want from stomach.

Lastly, I found the tendon. I remembered this being kind of jelly-like, but wasn’t sure what sort of difference it would make in soup. In fact, the texture remained as I remembered it, as a sort of overly coagulated jell-o. It had also absorbed some good flavor from the soup, which was quite nice.

The rest of the soup tasted pretty ordinary, but good, especially with some chili oil added. Next time I’ll be okay avoiding the meatballs, but it was a good opportunity for me to revisit those strange meats of tripe and tendon and actually enjoy them. Now I’m just eager to find out what these will taste like at the end of a long night of drinking next door at Big Foot West.

While visiting a friend in the city of Yangshuo in Southern China, I decided to try dog. Although I grew up with a dog and loved the creatures, it was time for me to experience that aspect of Asian culture. A bunch of us headed out to a restaurant and went into our own little room. While my Chinese friends placed our order, I sat in anticipation for the event.

After the order had been taken, my friend turned to me to apologize.

“Why?” I asked.

“It’s not the right season for dog,” she replied.

“Why?” I repeated.

“Because it is too warm outside, dog puts a fire in your stomach.”

Instead, we got donkey. A big, steaming hot pot full of donkey.

I tried it and it wasn’t bad at all. It tasted kind of like beef that you would cook in a stew, but chewier. Perhaps it is how horseys taste. Although decent, it is still no replacement for good old-fashioned beef.

As we finished off the hot pot of donkey, a new pot was brought out. This one containing tripe, better known as stomach. I couldn’t be sure whether this was donkey tripe or from some other animal, but I was sure that it was green. I have always assumed that stomachs are kind of red or pink in color because of the charts I remember from middle school, but perhaps I am wrong. Or perhaps donkey stomachs are green. Or it’s even possible that donkey stomachs turn green when cooked, kinda like how shrimp goes from white to red when cooked.

No matter how it had become green, I wasn’t a big fan of the tripe. It’s too chewy and the texture is a bit too hairy for me. Plus, the green color reminded me too much of vegetables.