Beef Tripe

On Sun, 29 Jul 2007 04:47:05 -0000, [email hidden] magnanimously
proffered:

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

Try a good Mexican restaurant. Menudo is one of the dishes I've tried
at a friend's home. The flavour was great, but I found the texture of
the tripe a bit challenging. An acquired taste.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

Mexicans buy it to make Menudo (tripe and hominy stew). But you need a
calves foot to make the stock. (Heh, I just use beef stock) Quoted from a
Google search about menudo, but it looks pretty close

A large saucepan (see note below)
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano
Have the butcher cut the calf's foot into four pieces. Cut the tripe into
small squares. Put them into the pan with the rest of the ingredients. Cover
with water and bring to a boil. Lower the flame and simmer uncovered for
about 2 hours, or until the tripe and foot are just tender but not too soft.
Meanwhile, toast the chilies well. Slit them open and remove the seeds and
veins from the chile poblano, cut it into strips, and add to the meat while
it is cooking. Remove the pieces of calf's foot from the pen, and when they
are cool enough to handle, strip off the fleshy parts. Chop them roughly and
return them to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered, for
another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve (see note below).

This amount is sufficient for 7 or 8 people. It should be served in large,
deep bowls with hot tortillas and small dishes of chopped chile serranos,
finely chopped onion and wedges of lime for each person to help himself,
along with Salsa de Tomate Verde Cruda to be eaten with tortillas.

bob said:

On Sun, 29 Jul 2007 04:47:05 -0000, [email hidden] magnanimously
proffered:

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see
it served at any restaurant.

Try a good Mexican restaurant. Menudo is one of the dishes I've tried
at a friend's home. The flavour was great, but I found the texture of
the tripe a bit challenging. An acquired taste.

It's sort of "rubbery" but it's tasty! I love Menudo. I buy it canned
because I don't have Mexican neighbors. And even at the Mexican restaurant
down the street they don't have it on the menu; you have to ask for it
"special". It is known as a hangover cure Nice hot spicy stew.

Jill

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

I cant speak for American restaurants but I have had absoluely
delicious tripe in Spain and France and a number of really good Asian
restaurants. I like tripe but it is an acquired taste and am the
only person in my family who likes it. I cook it for myself
sometimes and make something else for the others!

Cheers

The Golfer's Wife

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

It's an ingredient in some versions of pepper-pot soup.

I keep meaning to buy some tripe and make up a batch, it's a soup I
enjoy.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

Deep Fried Tripe
----------------

Cut the cooked gras double or ordinary tripe into rectangles, coat with
made mustard then pass through flour, beaten egg and fine white bread
crumbs. Deep fry in very hot oil until crisp and golden brown. Serve
accompanied with sauce vinaigrette or sauce gribiche.

Its an easy recipe if one can purchase commercially prepared gras double
or tripe, to prepare the raw tripe itself is not particularly difficult
as much as it is aesthetically unpleasant (smelly) and time consuming.

I have a number of other recipes but the above is my favourite i even
have one made with absinthe.
--
JL

On Sun, 29 Jul 2007 00:37:08 -0500, "jmcquown"
<[email hidden]> magnanimously proffered:

Quoted message said:

bob said:

On Sun, 29 Jul 2007 04:47:05 -0000, [email hidden] magnanimously
proffered:

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see
it served at any restaurant.

Try a good Mexican restaurant. Menudo is one of the dishes I've tried
at a friend's home. The flavour was great, but I found the texture of
the tripe a bit challenging. An acquired taste.

It's sort of "rubbery" but it's tasty! I love Menudo. I buy it canned
because I don't have Mexican neighbors. And even at the Mexican restaurant
down the street they don't have it on the menu; you have to ask for it
"special". It is known as a hangover cure Nice hot spicy stew.

Jill

The first time I ate Menudo was at Bill Alvarez's home when we were
high school pals. His mother made it as a special treat for Bill's
gringo friend. I didn't realise then that Menudo is usually served for
special occasions and family gatherings. I ate it not knowing that I
was eating tripe. Nevertheless the texture was not something I liked
because, as you've said, it was rubbery.

Having grown in my food tastes since then, I've tried it again in
restaurants (both in California and Mexico) and I still don't like it.
Funny - because I can eat calamari non-stop, and people say that's
rubbery too.

Of course, now that I don't eat red meat, all that's irrelevant. Pass
the calamari ...

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

The only time I have ever had it is a restaurant in the US was in a
breakfast buffet near Denver where they offered muendo <sp?>. There was a
nice taste to the dish, but I couldn't eat the tripe in it.

Joseph wrote on Sat, 28 Jul 2007 23:10:20 -0700:

??>> I see them at Grocery stores. How do Americans cook it? I
??>> never see it served at any restaurant.
??>>

I've only tried tripe once or twice, mainly in Chinese
restaurants. IMHO, it's just not worth the trouble. The flavor
isn't much and it takes a lot of chewing. Given the time it
takes, it might be a good way to deceive yourself that you've
had a lot of food :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

I like it "Roman Style" cooked in red (tomato) sauce. We have at least 3
local Italian restaurants that serve it that way.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

I love Honeycomb Tripe....My Mother used to make it up and serve in a white
a sauce with parsley... I tried cooking some about 12 months ago..from a
recipe I got from the newsgroups..Cut up into serving size pieces.. It was
Grilled (The USA equivalent of 'Broiled'😉...I put it under a hot griller
element in the oven and grill it for a few minutes with a little butter ..It
is tender and very nice to eat.. At first I thought it would not be edible,
and I had some tripe in the refrigerator and decided to give it a try...It
was great..I now do it occasionally ...Very tasty

Bigbazza (Barry) Oz

In article <[email hidden]>,

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

Google for "Menudo".
Use beef instead of pigs feet.

It's better.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>, [email hidden] wrote:
[snip]

Quoted message said:

The first time I ate Menudo was at Bill Alvarez's home when we were
high school pals. His mother made it as a special treat for Bill's
gringo friend. I didn't realise then that Menudo is usually served for
special occasions and family gatherings. I ate it not knowing that I
was eating tripe. Nevertheless the texture was not something I liked
because, as you've said, it was rubbery.

Having grown in my food tastes since then, I've tried it again in
restaurants (both in California and Mexico) and I still don't like it.
Funny - because I can eat calamari non-stop, and people say that's
rubbery too.

Yeah... Vulcanised rubber! (Tripe is good true organic rubber. 🙂

Quoted message said:

Of course, now that I don't eat red meat, all that's irrelevant.

But... but... all the tripe I've seen here in Oz is white.

[Tripe and onions in a white sauce is a great feed, but I find it's
better if someone else cooks it.]

Quoted message said:

Pass the calamari ...

Out to the cat.

Cheers, Phred.

--
[email hidden]

Omelet said:

In article <[email hidden]>,

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see
it served at any restaurant.

Google for "Menudo".
Use beef instead of pigs feet.

It's better.

What, now you're correcting the Mexican tradition? LOL

Jill <--loves menudo and I'm talking some boy band

jmcquown said:

Omelet said:

In article <[email hidden]>,

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see
it served at any restaurant.

Google for "Menudo".
Use beef instead of pigs feet.

It's better.

What, now you're correcting the Mexican tradition? LOL

Jill <--loves menudo and I'm talking some boy band

OOOPS, meant I'm NOT talking some boy band. Gonna have menudo for lunch
(the stew with tripe, not the boyz)

In article <[email hidden]>,

jmcquown said:

Omelet said:

In article <[email hidden]>,

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see
it served at any restaurant.

Google for "Menudo".
Use beef instead of pigs feet.

It's better.

What, now you're correcting the Mexican tradition? LOL

Nah. I've seen if fixed both ways. :-)
I just think that calves feet are tastier than pigs feet, and are very
available around here.

Quoted message said:

Jill <--loves menudo and I'm talking some boy band

<g>

I like the concept but I still have yet to make it. I'd skip the Hominy.
Can't STAND that stuff!

I've got calves feet thawed in the 'frige right now, but that's for
making calves foot jelly. Dad loves the stuff and it seems to make him
feel more energetic. Even he has noticed it.

Gotta hard boil the eggs first before I start on it so they have time to
cool and get peeled.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

jmcquown said:

jmcquown said:

Omelet said:

In article <[email hidden]>,
[email hidden] wrote:

> I see them at Grocery stores. How do Americans cook it? I never see
> it served at any restaurant.

Google for "Menudo".
Use beef instead of pigs feet.

It's better.

What, now you're correcting the Mexican tradition? LOL

Jill <--loves menudo and I'm talking some boy band

OOOPS, meant I'm NOT talking some boy band. Gonna have menudo for lunch
(the stew with tripe, not the boyz)

<lol>

I will try menudo one day, but I'll substitute fresh corn for the hominy.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Default User said:

Quoted message said:

I see them at Grocery stores. How do Americans cook it? I never see it
served at any restaurant.

It's an ingredient in some versions of pepper-pot soup.

I keep meaning to buy some tripe and make up a batch, it's a soup I
enjoy.

I'll be making this tomorrow once my hunk 'o tripe thaws, Thanks
for the idea.

-sw

Joseph Littleshoes said:

Cut the cooked gras double or ordinary tripe into rectangles, coat with
made mustard then pass through flour, beaten egg and fine white bread
crumbs. Deep fry in very hot oil until crisp and golden brown. Serve
accompanied with sauce vinaigrette or sauce gribiche.

I made this after you posted about it a few years ago. It was...
interesting. The mustard was too overpowering for me.

-sw