Beef Tripe

James Silverton said:

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 :-)

If it took a lot of chewing then it hasn't been cooked long
enough before the final dish. Tripe always requires long
simmering - usually before adding to the final dish for the final
cook.

-sw

jmcquown said:

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.

It is a hangover cure, however it is a preventative cure.
You have to eat a big bowl of it before you start
drinking. (Actually, any big bowl of brothy soup
will prevent or greatly reduce a subsequent hangover.)

I've eaten menudo both made fresh in Mexican
restaurants and canned. I find the texture of
Juanita's brand canned menudo much better than
anything I've gotten in a restaurant. It's
not rubbery at all. The nicest pieces have
a gelatinous texture. I think the canning
process greatly tenderizes them. One good trick
after dumping the contents of the can into a pot
is to sort through it and remove all the
gnarly pieces. I throw those away, though
when I had cats I'd wash off the spicy broth
and let the cats eat them.

For some reason, the local restaurants that
offer it usually only offer it on weekends.

Omelet said:

In article <[email hidden]>,

jmcquown said:

jmcquown said:

Omelet wrote:
> 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.

You'll lose a lot in the translation if you don't use golden hominy. Just
sayin' 🙂

In article <[email hidden]>,

Steve Wertz said:

James Silverton said:

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 :-)

If it took a lot of chewing then it hasn't been cooked long
enough before the final dish. Tripe always requires long
simmering - usually before adding to the final dish for the final
cook.

-sw

Cheat.

Pressure cook it.
--
Peace, Om

Remove _ to validate e-mails.

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

Mark Thorson said:

For some reason, the local restaurants that
offer [menudo] usually only offer it on weekends.

It's traditionally only eaten on weekends. Not much, if any,
demand for it on weekdays.

-sw

Quoted message said:

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

"Ethnic" tripe dishes, not specifically American ones, I'd say.
Americans can be of any ethnicity, of course, or can be just interested
in the dishes. Menudo (spicy Mexican tripe soup) comes to mind at once
(only the southern Mexican rendition, as it omits the inedible hominy),
as well as such Italian dishes as trippa alla fiorentina (or alla
romana, alla genovese etc.), the Ligurian sbira or the Lombardian büsêca
(variously spelt and traditionally made with three kinds of tripe), the
French tripes à la mode de Caen or the Lyonais gras double, the Spanish
callos a la madrileña, the Greek patsás, the Turkish iskembe çorbasi,
the Bulgarian shkembe chorba, the Polish flaki, the German saure
Kutteln, the Caribbean/Latin-American mondongo, the Korean gopchang
jeongol, various and sundry Chinese, Vietnamese, and Filipino tripe
dishes, too numerous to mention by name. Then there is, of course, the
venerable English (Lancastrian) tripe and onions.

Here is a very good recipe for the latter, as well as its extension,
gratin of tripe. The recipes are from the great Fergus Henderson's
"Nose to Tail Eating".

Victor

Tripe and Onions
To feed four

Do not let the tripe word deter you, let its soothing charms win you
over and enjoy it as do those who always have!

1 litre milk
3 white onions, peeled and roughly chopped
a healthy pinch of mace blades
2 kg white honeycomb tripe (which comes from the second stomach, the
reticulum, of the ox), cut into 4 cm x 11 cm strips
sea salt and pepper
150 g unsalted butter
200 g plain flour

In a pot large enough to fit all the ingredients, place the milk,
onions, and mace. Bring to a boil and reduce to simmer for 20 minutes.
Then add the tripe and season cautiously with salt and pepper (you can
add more later). Bring up to a gentle boil and reduce again to a simmer
for a further 45 minutes to 1 hour, checking the tripe's giving
qualities with a sharp knife. Be careful, as, if cooked too long, tripe
will just melt away.

Now, in another pan, melt the butter and add the flour. Cook this,
stirring to avoid browning, until it smells biscuity. Continue stirring
vigorously (a whisk might be useful here) and add a couple of ladles of
the liquor from the tripe pot. Once thoroughly mixed and smooth, return
this mixture to the tripe. Stir in thoroughly and simmer for a further
15 minutes to allow the dish to thicken slightly. Adjust seasoning to
taste and serve hot, using a slotted spoon, with mashed potatoes.

Visually, as well as gastronomically, there is a great serenity to a
plate of tripe and onions.

Gratin of Tripe
To serve four

Follow the previous recipe to its conclusion except instead of serving
the tripe and onions with mashed potato, decant the tripe and its sauce
into 4 ovenproof dishes (I think this is the only time I recommend
individual dishes, but this recipe works well this way and everyone
loves their own little gratin). Cover with a layer of fine white
breadcrumbs made with yesterday's bread, dot with little knobs of butter
and place the dishes in a very hot oven until the tripe liquor is
bubbling away. If the crust has not browned at this point, stick the
dishes under the grill. When the dishes are golden brown they are ready
to serve.

The eaters will each need a spoon as well as the usual tools, and advise
them to stick their napkins in their collars to protect their fronts as,
unlike Tripe and Onions, which is given structure by mashed potato, so
helping the journey from the plate to the mouth, tripe gratinéed,
without this structural aid, is very sloppy.

Mark Thorson said:

For some reason, the local restaurants that
offer it usually only offer it on weekends.

Where's that, Mark? I wonder if it's regional. I'm in L.A., and I
don't *think* I'm used to seeing anything about weekends-only on the
menus.

--
Blinky RLU 297263
Killing all posts from Google Groups
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Blinky the Shark said:

Mark Thorson said:

For some reason, the local restaurants that
offer it usually only offer it on weekends.

Where's that, Mark? I wonder if it's regional. I'm in L.A., and I
don't *think* I'm used to seeing anything about weekends-only on the
menus.

Menudo often isn't *on* the menu. You have to ask the server for it (and
usually only on weekends because that's when everyone is hung over LOL)

jmcquown said:

Blinky the Shark said:

Mark Thorson said:

For some reason, the local restaurants that
offer it usually only offer it on weekends.

Where's that, Mark? I wonder if it's regional. I'm in L.A., and I
don't *think* I'm used to seeing anything about weekends-only on the
menus.

Menudo often isn't *on* the menu. You have to ask the server for it (and
usually only on weekends because that's when everyone is hung over LOL)

Guess I've only been noticing it when it *is* on the menu... 🙂

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Victor Sack said:

Quoted message said:

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

"Ethnic" tripe dishes, not specifically American ones, I'd say.
Americans can be of any ethnicity, of course, or can be just interested
in the dishes. Menudo (spicy Mexican tripe soup) comes to mind at once
(only the southern Mexican rendition, as it omits the inedible hominy),
as well as such Italian dishes as trippa alla fiorentina (or alla
romana, alla genovese etc.), the Ligurian sbira or the Lombardian büsêca
(variously spelt and traditionally made with three kinds of tripe), the
French tripes à la mode de Caen or the Lyonais gras double, the Spanish
callos a la madrileña, the Greek patsás, the Turkish iskembe çorbasi,
the Bulgarian shkembe chorba, the Polish flaki, the German saure
Kutteln, the Caribbean/Latin-American mondongo, the Korean gopchang
jeongol, various and sundry Chinese, Vietnamese, and Filipino tripe
dishes, too numerous to mention by name. Then there is, of course, the
venerable English (Lancastrian) tripe and onions.

Here is a very good recipe for the latter, as well as its extension,
gratin of tripe. The recipes are from the great Fergus Henderson's
"Nose to Tail Eating".

What happened to the American Pepper Pot? The Austrian Kudlfleck?

Steve Wertz said:

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.

Quoted message said:

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.

Yahoo.

Brian

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

margaret suran said:

Victor Sack said:

Quoted message said:

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

"Ethnic" tripe dishes, not specifically American ones, I'd say.
Americans can be of any ethnicity, of course, or can be just
interested in the dishes. Menudo (spicy Mexican tripe soup) comes
to mind at once (only the southern Mexican rendition, as it omits
the inedible hominy), as well as such Italian dishes as trippa alla
fiorentina (or alla romana, alla genovese etc.), the Ligurian sbira
or the Lombardian büsêca (variously spelt and traditionally made
with three kinds of tripe), the French tripes à la mode de Caen or
the Lyonais gras double, the Spanish callos a la madrileña, the
Greek patsás, the Turkish iskembe çorbasi, the Bulgarian shkembe
chorba, the Polish flaki, the German saure Kutteln, the
Caribbean/Latin-American mondongo, the Korean gopchang jeongol,
various and sundry Chinese, Vietnamese, and Filipino tripe dishes,
too numerous to mention by name. Then there is, of course, the
venerable English (Lancastrian) tripe and onions.

Here is a very good recipe for the latter, as well as its extension,
gratin of tripe. The recipes are from the great Fergus Henderson's
"Nose to Tail Eating".

What happened to the American Pepper Pot? The Austrian Kudlfleck?

Goodness! I'd forgotten all about Pepper Pot! Thanks for bringing that up!
I'll have to make some next weekend! Sorry, I'm not familiar with
Kudlfleck... I'll look into it 🙂

Jill

Steve Wertz said:

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

Its not something i make a lot of, in fact the first time was on a dare,
but for mustard, one could substitute any sort of spicy paste, a
garlic chilli paste might be good, possibly something with horseradish?
Perhaps a more mild commercial mustard like Guldens or grey poupon?
--
JL

In article <[email hidden]>,

jmcquown said:

Omelet said:

In article <[email hidden]>,

jmcquown said:

jmcquown wrote:
> Omelet wrote:
>> 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.

You'll lose a lot in the translation if you don't use golden hominy. Just
sayin' 🙂

I understand...

but I seriously HATE the texture of Hominy!!!

Always have.
--
Peace, Om

Remove _ to validate e-mails.

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

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

Quoted message said:

Mark Thorson said:

For some reason, the local restaurants that
offer [menudo] usually only offer it on weekends.

It's traditionally only eaten on weekends. Not much, if any,
demand for it on weekdays.

It is supposed to be a hangover cure.

Omelet said:

In article <[email hidden]>, "jmcquown"

Quoted message said:

Omelet wrote:

Quoted message said:

Quoted message said:

Quoted message said:

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

You'll lose a lot in the translation if you don't use golden hominy.
Just sayin' 🙂

I understand...

but I seriously HATE the texture of Hominy!!!

Mmmmmmm......hominy lightly browned up by frying in the meat
drippings[1].

Mmmmmmmm. 🙂

[1] Or some bacon grease.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

The Golfer's Wife said:

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 wonder how they cooked in Asian restaurant. Back home (SE Asia),
one way was a salad that's very tasty. I can't remember all th
ingredient but know that line juice, was used along with raw (but
rinse) onions, fried garlic, roasted yellow lentil powder and probably
cilantro,. It's extremely tasty but I am not sure that's becasue the
tripe there was extremely fresh.

Quoted message said:

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!

Do you buy from the regular grocery store or some special place. I am
not sure whether I'd still like the version I mentioned but it'd be
interesting to try.

Quoted message said:

Cheers

The Golfer's Wife

margaret suran said:

What happened to the American Pepper Pot? The Austrian Kudlfleck?

They got eaten.

Bubba

Victor Sack said:

margaret suran said:

What happened to the American Pepper Pot? The Austrian Kudlfleck?

They got eaten.

Bubba

By you? You Monster!

margaret suran said:

Victor Sack said:

margaret suran said:

What happened to the American Pepper Pot? The Austrian Kudlfleck?

They got eaten.

Bubba

By you? You Monster!

Red herring, as it is obvious you have eaten them yourself. I remember
well you serving us Polish flaki soup, with The Vicious Barb fishing out
pieces of tripe out of her plate and putting them in yours when you
weren't looking. You ate almost a double portion of tripe without even
noticing!

Bubba