Almost every ethnic group residing in the multicultural culinary wonderland of Queens has its own take on tripe. From sheets of omosa floating in Vietnamese pho to fiery Sichuan fu qi fei pian to Filipino goto, I love them all. The other night I found myself in Himalayan Heights and decided to have a plate of dhopa khatsa, a spicy Tibetan preparation.
When the dude at Namaste Tashi Delek Momo Dumpling Palace, a spot that serves food from Nepal and Bhutan as well as Tibet, brought over the steaming tangle of guts flecked with red pepper I dug in with gusto. As my palate warmed and my brain thawed out, inspiration struck. “Can I have a tingmo?” I asked. When he brought over the steamed white bun, I proceeded to cut it in half and assemble the first ever Tibetan tripe sandwich in New York City. It was a nice idea, but after the first bite or two the bun gave weigh under its offal-laden freight. The pillowy tingmo ($1) made for a good textural contrast to the chewy ribbons of dhopa khatsa ($6). And the swatches of dough were great to swipe through the fiery sauce.
Namaste Tashi Delek Momo Dumpling Palace,, 37-67 74th St., Jackson Heights, 646-203-9938