. . . Welcome to the
web page of the club for lovers of tripe - 'TRIPERI',
based in Rijeka, Croatia. Due to the large
number of visitors and the interest shown by people
outside the Croatian speaking boundaries, we have
decided to translate this information into other world
languages. The following is a summary and description
of the activities of the club and its members. If
it proves necessary in the future, and if technically
possible, we will translate the whole web page.
WHO ARE THE
'TRIPE CLUB MEMBERS'
. . . - The club for lovers of tripe 'TRIPERI'
is in the form of a voluntary group of local people
and organisations, and its purpose is to organise
regular and special 'tripe events ' (Triperijada),
as well as the preparation and consummation of tripe.
The group is a non-governmental and non-profit making
. . .The basic purpose of the 'TRIPE
CLUB' is to preserve the
tradition of the preparation and consummation of tripe
and gastronomically promoting the same, to participate
in carnivals, sport events, fairs, and various other
celebrations in the country and abroad, as well as
collecting information on other methods of preparing
tripe, and organising lectures.
. . . - The club is registered in
the Register of Societies in the Republic of Croatia.
The headquarters of the club is in Rijeka.
. . . - The club members, with reservation
made in advance, periodically gather for the preparation
and consummation of tripe.
WHAT IS A TRIPE
. . .
'TRIPERIJADA' is a gathering at regular intervals
of the members of the club with the aim of eating
tripe (tripica). On each TRIPERIJADA a minimum of
two cooks (depending on technical conditions) compete
in their culinary expertise. The cooks are members
of the club, and every member has the right to enrol
as a cook. Each cook competitor has the right to one
helper of his choice. The members taste the 'tripe'
prepared by each cook. After tasting is completed
they then vote. The tripe dish of each cook/competitor
is marked by each member/taster with points from 1
to 10. The tripe jury, made up of between 5 and 10
members, add up the marks, divide them by the number
of votes and calculate the average mark given to the
tripe dish of each cook. The cook with the higher
average mark is declared the golden cook of the month,
is given a gold medal and a temporary cup and is given
the title 'COOK OF THE MONTH'. The cook with the lower
average mark is given a silver cook of the month medal.
. . .Reservations
to take place in the TRIPERIJADI (TRIPE EVENTS) are
made within a given time in the restaurants in which
the events will be held, or at other reserved points.
The number of participants is limited to the capacity
of the place in which the TRIPERIJADA is held and
the size of the saucepans in which the magnificent
food is prepared. - Information concerning enrolment
will be given on the web page in due time (no less
than one week before the event).
. . The TRIPE EVENT cup is the prize to the winning
cook at the Tripe event, and stays temporarily in
his ownership until the time of the next 'cook of
the month' is declared at the next Tripe Event. The
names of the present and previous cook winners of
this event are engraved on the base of the cup. The
base is made from Titan, taken directly from the Halley
Comet. It is 46 centimetres high, and weighs 4.2 kilograms.
. . . - After each Tripe Event the Tripe Medals stay
permanently in the possession of the cooks. - The
cook winner permanently keeps the golden medal with
the engraving 'GOLDEN COOK OF
THE MONTH'. The medal has a diameter of 12
cm. and is made up of 1 kg. of pure gold.
. . . - The cook with the lesser average mark permanently
keeps the silver medal with the engraving 'SILVER
COOK OF THE YEAR'. The medal has a diameter of 10
cm. and is made up of 900 grams of pure silver.