Trickster@Sapporo area, which used to be a popular choice for camping barbecue, but due to not going camping much lately, decided to visit for a home barbecue. The store was crowded with customers writing their orders on paper and handing them to the staff. The variety of meats and cuts available was impressive, making it difficult to choose. Tried two items at home: Hokkaido golden salt tripe and Hokkaido golden miso tripe, both flavorful and tender. Also tried Hokkaido beef tongue, which had a unique texture and taste. Planning to try cooking with vegetables next time. Overall, the meat selection here is enjoyable and delicious.

2022/5 Revisited as usual for the "Garge Yaki" event. It has become a tradition with my daughter and her friend. This year's Golden Week was surprisingly cold, so we packed up early. We switched to a home drinking party. The must-have at "Garge Yaki" is the "Horumon" from Tripper. When it comes to marinated horumon, Tripper is the go-to place, but for various parts of horumon, including "Motsu-ni" and "Motsu-nabe," Tripper is the best. How many more times will we have "Garge Yaki" this year?

This year, the season for yakiniku parties has arrived once again. A must-have for our yakiniku parties is "Trippa" restaurant. They offer a variety of fresh offal in addition to quality meat. Normally, there would be long lines starting from the sports day season in May, but this year due to the pandemic, families are opting to have yakiniku parties at home. As a result, the restaurant is always crowded on weekends. This time, we ordered the usual "Beef Sagari," "Powerful Shintan," "Crispy Kobukuro," and "Trippa Hormone." We wrapped sweet potatoes in wet newspaper and foil, and asparagus is in season right now. Once again, we are grateful to "Trippa" for helping us with our yakiniku party this year.

Living alone in a new place means relying on microwave meals almost every day. But when I finally returned home, my wife asked for a special meal request (lol). With the spread of COVID-19, we decided to have a home barbecue. Off to Toripper! - Pork Golden Hormone Salt 300g - Beef Tongue 300g - Asano Farm Pork Kalbi 300g - Furano Specialty Pork Sagari 200g It's still too cold for outdoor barbecue, so we grilled them slowly on a hot plate and paired it with shochu. Ahh, it's delicious! I feel so happy. *I forgot to take a picture while grilling (lol)

【Takeout Available】Located casually along the gourmet street of North 13th Street Kitago Avenue, this is a meat shop in town. (There are three butcher shops along the street.) The shop is located along North 13th Street Kitago Avenue, about 250m from the bridge over the Atsubetsu River, towards Sapporo city center, near Book Off and Yude Tarou. Stamp cards are available. Visited again during the daytime on January 10, 2021. After selling manga at Book Off, I remembered this place and decided to stop by. I was surprised to see three meat shops along the same street, and the only other place I could think of was Nagayama. I wonder if the people using this street are really big meat lovers? By the way, all three shops offer fresh and delicious offal. It's been a while since my last visit, so I had forgotten the system of this shop. Upon entering the store, there was no greeting. Well, there are quite a few meat shops like this, so I didn't think much of it. Even when I was looking at the products, there was no one asking what I wanted. I tried saying "excuse me," but still no response. It felt like I was standing in front of a human-shaped object (・ω・)? It was only when I saw another customer who came in later starting to write down product names on a memo that I realized. Oh, that's how it works~ I forgot about that. I don't remember anymore, but you write down the product names and quantity on something. Pork intestines 100g - 148 yen Pork heart 100g - 98 yen Chiretaro 100g - 120 yen Pork guts 100g - 98 yen Total: 789 yen For dinner on the day of purchase, I mixed everything except the offal in a bowl, added some delicious Japanese sake and sprinkled rock salt, mixed it by hand, let it sit for 5-6 minutes, and then grilled it. It grills well in a frying pan too. The crunchy texture and mild taste made it a great meal. The miso-flavored offal was also delicious for dinner the next day, with a slightly sweet miso flavor that whets the appetite. It had no unpleasant odor and was also very tasty. If you want to taste various parts, this place is recommended! ☆

The hot days continue, but in Hokkaido, autumn comes quickly. Before you know it, outdoor BBQ season will be over. So today, since the weather is nice, I decided to have an outdoor BBQ. I bought some yakitori and seafood from elsewhere, but the meat from Torippa is the best. I got: - 308g of pork golden hormone salt - 204g of beef tongue - 224g of beef sagari - 216g of daikon kimchi Total cost was 2,825 yen. Today, I'm grilling them slowly on a charcoal grill. The charcoal is lit and ready! The beef tongue and beef sagari taste delicious with a squeeze of lemon. The salted golden hormone is crispy and tasty. And the daikon kimchi is a nice spicy palate cleanser. They also had beef tendon, so I want to try making a stew next time. Itadakimasu!

Annual tradition of "Garage Yaki" during Golden Week was canceled this year due to the COVID-19 pandemic preventing my daughter from returning home. However, this time she was able to come back for work, marking the beginning of the traditional "Garage Yaki." My daughter's close friend, who is a regular member every year, also came all the way from Tokachi to join us. The women in our household, including my daughter's friend, all love offal dishes. Therefore, we sourced fresh offal from the popular shop called "Trippa." This shop tends to have long lines during the summer. In Sapporo, on sunny days in the summer, almost every household does BBQ in their "yard." Of course, we also do "Genghis Khan," but there is a lot of focus on BBQ due to the charcoal grills. We always include hormone, tongue, and powerful shintan as the base. "Hokke," "corn," "sweet potatoes," and "scallops" are also essential. Let's not forget to grill the sausages from "Wurst Yoshida" that we bought at Chitose Airport. This year, we were finally able to have our family together for "Garage Yaki."

"Trippa" decided to take a walk towards Atsubetsu area to change their mood as working from home was getting tough. On their way back, they decided to stop by a place they hadn't visited in a while to buy some hormone for their evening drink. The small shop was still crowded with customers coming and going. The ordering process involved writing down the type of meat and grams on a mini whiteboard and handing it to the staff. Items from the freezer were put in a basket and taken to the register. They purchased: - "Trippa Miso Hormone (Pork) 228g @ 148 yen/100g" - "Golden Salt Hormone 116g @ 218 yen/100g" - "Golden Miso Hormone 113g @ 218 yen/100g" - "Senmai 178g @ 148 yen/100g" They bought just a little for their evening snack. Back home, they quickly cooked the hormone in a frying pan for a chewy texture. They briefly boiled the senmai, and it had no unpleasant smell. They made a sauce with miso, gochujang, vinegar, sesame oil, etc., and dipped the senmai in it, which tasted delicious. In these times, home-cooked meals are better than dining out. Once things settle down, they look forward to trying different meats like raw lamb, sagari, kalbi, etc., for BBQ. It was a delicious meal!

Yesterday, I went to Trippa for the first time in a while since I had Sunday off. I purchased: - Australian lamb loin (200g): It was juicy and delicious with minimal odor. - Hokkaido beef liver (100g): It was fresh and when lightly seared and eaten with sesame oil and salt, it reminded me of raw liver. - American thick-cut beef tongue sticks (100g): The beef tongue was delicious, similar to what you would find at a yakiniku restaurant. All the meats were of high quality, and Trippa remains my favorite shop.

Visited on September 1, 2019, the first day of a 2-day holiday to go camping in Takino. Before heading to the camp, I went to Torippa to get some meat. I entered the store a little after 10 o'clock, and the small interior was crowded with customers. First, I wrote my name, type of meat, and grams on a mini whiteboard and handed it to the staff. Then, I was called in order to pay and left the store. Purchased items: - Australian premium kalbi: It had beautiful marbling, not too fatty, and tasted delicious due to its high quality. - Beef liver: It was fresh and had a bouncy texture. When lightly seared and eaten, it made me crave for liver sashimi. - Raw lamb roast: It was tender and had no gamey taste, very delicious. - Pork tongue: It had a crunchy texture at the base, and was tasty. - Pork powerful shintan: Also crunchy and tasty. - Pork golden hormone: It went well with salt beer and was delicious. - Asano pork kalbi: This was just regular pork belly, but it might be more suitable for pork bowl than barbecue. It was my first visit this time, and except for Asano pork kalbi, the taste was at the level of barbecue restaurants, so I will definitely repeat.

Revisited in November 2018, our go-to butcher shop is now "Meat Factory" at Nijo Market. It had been a while since we last visited "Trippa." Buying offal from "Trippa" always leaves us impressed with its freshness. The friendly service from the owner's wife and her advice on cooking offal dishes always make us end up buying more. While "Horumon Yaki" in the summer is good, now that it's getting colder, it's time for "Motsu Nabe." We pick up the "Trippa Blend," add in some beef tripe, omasum, and cow's rumen, and also get the sauce for the hot pot. All that's left is to add our favorite vegetables and tofu, and we have a delicious homemade "Motsu Nabe." Thank you, "Trippa," we'll be back again.

Today in Sapporo was a pleasant day with clear autumn skies. It feels like winter is approaching fast, doesn't it? Yesterday, I indulged in a variety of seafood at a conveyor belt sushi restaurant, so tonight I'm craving some meat. Off to Trippa, a place I visit often! This restaurant offers meat by weight, so you can purchase your favorite cuts in the quantity you desire. It gets crowded during weekend dinner times. Today, I bought: - 100g of Australian Black Wagyu Kalbi - 200g of American Beef Tongue - 300g of Golden Pork Salt Hormone - 300g of Asano Farm Pork Kalbi I'm a big fan of the Golden Pork Salt Hormone! The seasoning is perfect! I like to cook it crispy and enjoy it with shochu. It's my go-to dish!

This is a slightly older place. During a camping shopping trip in Sapporo, I visited a meat shop recommended by a colleague and was completely captivated by it. Here, I purchased "Kimchi @ 198 yen/100g", "Shitatsuzumi from Hokkaido @ 180 yen/100g", "Asano Farm Pork Kalbi from Hokkaido @ 198 yen/100g", and "Domestic Beef Sagari @ 278 yen/100g". The highlights were the classic Kimchi, Kalbi, and Sagari, along with the mysterious "Shitatsuzumi". The campsite, although we stayed in a cottage this time, was all about drinking during the day and having a BBQ at night. The Kimchi was a standout, with a good balance of acidity, umami, and spiciness. The Pork Kalbi was sweet and delicious, and the Beef Sagari was solid and tasty. As for the Shitatsuzumi, it's a must-try. It was truly surprising and unique. Everyone, including my wife and kids, enjoyed it. I will definitely purchase it again next time. This place is not just for BBQ, but also for everyday use. Thank you for the delicious meal!

I was intrigued by Trippa-san's "Fluffy and Tender Beef Liver" and headed out feeling a bit dizzy. It's so innovative to lightly cook it before soaking it in ice water and eating it. Looking forward to trying it out tomorrow as a side dish for our outdoor barbecue. It looks delicious!

I'm sorry, I forgot to take a photo. I had pork sagari, beef sagari, beef tongue, raw lamb, salted hormone, and miso hormone. Since it's December, we used a hot plate, of course. Let's open the window a bit and start. It's cold. Everything is delicious! I bought yakiniku sauce and Genghis Khan sauce, but they don't seem to be much different. The hormone is also delicious without any odor! Let's move on to shochu. I wish I had kimchi and bean sprout namul, but oh well, I'll endure. I'll do it again for the New Year, so I'll post before I get drunk next time. The hormone is really delicious with a light seasoning. The lamb is also delicious without any tendons. Hot pot is also great in winter, but grilled meat is delicious too. The next day, the room may smell a bit, but it doesn't matter, let's just go with it!

I felt like having motsu nabe at home, so I searched for a shop that sells delicious motsu and found "Trippa." The showcase displayed not only meat but also various internal organs neatly arranged, while behind it, someone was diligently processing the meat. Next to the showcase was a mysterious toy? Or maybe it was for a fish tank? I decided to ignore it for now and focused on observing the meat. Other customers came in and wrote down the meat they wanted to purchase on a board and handed it over. I bought motsu, sagari, and lamb loin. The motsu nabe was incredibly delicious, with no hint of the usual smell of motsu, and the chewy parts were milky and irresistible. I might not be able to eat any other motsu after this. The lamb loin was also delicious and satisfying. I thought sagari might not taste good when fried in a pan, but it turned out to be soft and tasty. It exceeded the quality of meats found in department store food halls! I want to try grilling the meat from this shop. It's a truly impressive place, although the only downside is that it's far from my home.

I always buy about 500 grams of golden salt hormone, but it's never enough. The hormone is just so delicious.

Every year during Golden Week, we have a tradition of having a barbecue in the garage. This time, my daughter and her friends were also invited to join in on the tradition. The weather was a bit chilly this Golden Week, so we all bundled up in thick fleeces for the barbecue. Our favorite meat shop for the barbecue is "Trippa," which has a great selection of meats as well as a variety of organ meats. In the summer, the shop is packed with customers for barbecue, and in the winter, it's full of people enjoying hot pot. The friendly service from the owner is also a big draw for us. On this day, we also grilled some lamb at "Hanajiri Genghis Khan" in Takikawa. Another great restaurant, "Delicious Hanajiri," is also located in Takikawa. Takikawa is famous for "Matsuo Genghis Khan," but I personally prefer the seasoning of "Hanajiri," "Delicious Hanajiri," and "Kobayashi." The Genghis Khan from Otofuke, a neighboring town, is also delicious. This time, we had Genghis Khan from Northern Sorachi and visited a famous offal restaurant in Sapporo for our garage barbecue.

During Obon, I had a barbecue in Hakodate. I previously reviewed King Oyster Mushrooms, but this time I purchased hormone products from Tripper. I tried three items: Furano's specialty Pork Sagari Golden Salt Hormone, Pork Powerful Shintan, and they were delicious. The large cuts of hormone had no unpleasant smell and were tasty. The Shintan, a mix of heart and tongue, had a nice texture and was very delicious. I also tried using Komagatake charcoal this time, priced at 948 yen for 3 kilograms, double the price of imported charcoal next to it. Sapporo's Chicken Pecorino also uses this charcoal to grill chicken. The oak wood from Komagatake has good heat retention and is easy to light, making it very convenient to use.

March 2017 - Revisited It's almost time for "yakiniku" season again. This article is from when I bought the special beef tripe stew at "Torippa" in March. May 2017 - Revisited for Golden Week My daughter came back home, so we had our first "yakiniku" of the year. This Golden Week in Hokkaido is unusually warm, with some places feeling like summer. The cherry blossoms are blooming, and Maruyama Park is filled with the smoke of Genghis Khan grills. Our favorite "horumon" here is the innards. We'll be back again this year.