Quite rubbery with zero flavor on its own. If you grind it up and season it well, it tastes like those fake meats without being fake, but still tasting fake. You didn’t miss a thing.
I’m usually drinking dark roasts, and haven’t really noticed any difference other than less particle retention in the grinder. Extraction time difference and flavor profile was negligible.
People that have eaten tripe, is it more musclely or cartilagey?
Water spritz method for espresso
cross-posted from: lemm.ee/post/20255211...