Text 26307, 77 rader
Skriven 2009-07-22 13:26:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: ODD CUTS  90722
=======================
 -=> Quoting Dave Drum to Dale Shipp <=-

 DD> Truly the only way I care for tripe is in menudo. Which is about the
 DD> only time I eat (and (sort of) enjoy) hominy.   Bv)=
 
 DS> I've never had that, but am willing to give it a try someday.  The
 DS> Hispanic store to the south of us has some canned menudo -- don't know
 DS> if it would be representative or not, nor if it would be fit to eat.  I
 DS> have had tripe in a soup called Scotch Broth by Campbell's.

 DD> I've had at least two examples of canned menudo. It's ..... ok. But,
 DD> you'd be far better off if you can locate a place where Latinos
 DD> (especially Mexicans) eat - not Taco Sloppo or Carlos O'Kelley's, etc.
 DD> I mean one of those little places where you are liable to be the only
 DD> one in the place fluent in American.

One of my interests has been to compare tripe dishes made in different
countries; my reasoning is that anyone can make good food with top
ingredients, but to fully evaluate the skills of the ordinary,
"peasant" cooks, it is best to see what they can do with cheap cuts.

I have had menudo - tripe soup with side plates of sliced onion and
lime - at a Cantina in Chihuahua, and it was OK, but not great.  I
preferred Trippa alla Romana and one or two other regional tripe
dishes in Italy, and the even better Callos Madrilena (with pieces of
chorizo, blood sausage, chicken and pasta in a rich sauce),
accompanied by a tumbler of Vino Valdepe rough red house wine in a bar
in Madrid.  My top favourite, however, is the Filipino Kare-Kare.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kare-Kare
 Categories: Mains, Beef, Offal, Filipino, Asia-se
      Yield: 12 servings
 
      1 kg Beef- tripe
      1 kg Beef- ox tail
      2 qt Water
           Sp- anatto seeds; 4colour
      1    Banana blossom; Butuan
           ; variety
    500 g  String beans
      4    Eggfruits
    500 g  Radishes
    1/2 c  N- peanuts; toasted till
           ;coffee brown
    1/2 c  Toasted ground rice
      1 ts Sp- MSG
           Salt
 
  Boil the tripe & ox tail in water. Skim often to remove the scum. Add
  more water if necessary as the meat cooks. There should always be
  stock to cover. When the meat is tender, after about 3 1/2 hours, set
  the stock aside & cut the tripe & ox tail into serving pieces.
  
  Soak & rub the anotto seeds in water to cover. Cut the vegetables into
  serving pieces & drop into the boiling reserved stock to parboil for
  about 5 minutes. Remove & set aside. Add water in which th anatto
  seeds have been soaked to the stock; do not include the seeds! Allow
  to boil for 5 minutes.
  
  Blend in the ground peanuts & ground rice & bring to the boil. Return
  the meats to the pot & add the MSG. Just before removing from the
  fire, add the parboiled vegetables & salt to taste.
  
  ** Dried banana blossom are available in oriental food stores, or
  fresh or frozen artichoke hearts may be substituted.
  
  From: GREAT CLASSIC RECIPES OF THE WORLD By: SANDY LESBERG ISBN 0
  88365 047 9 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)