jmcquown > wrote:

> I added some ground chipotle chili powder and some Mexican oregano. The
> broth was tasty. I love hominy anyway so that wasn't a problem. The tripe
> was... tripe. Spongy, but the canned version was more spongy than it would
> have been if made from fresh.

I don't know. I love tripe, and I generally wouldn't call it spongy
when it is cooked well. Not everyone likes the texture, but it should
kind o melt in your mouth, or pretty close.

It's really critical to slow cook it on very low temps for hours and
hours. (If I were doing menudo, I would cook the tripe in just broth fo
a long time by itself, and add the rest of the stuff when it was done or
almost done.

Basically, if you haven't had this soup (or some other tripe dish) made
from scratch by somebody who knows how to cook tripe, I wouldn't judge
it.

I'm a total tripe fiend, always ordering menudo (or flaki in polish
places) whenever I can find it. One of the italian deli counters near
me used to do a great tripe tomato soup they called "sofrito" as well,
but not since the 80 year old ladies sold it a while back.


Michael

--
"Every gun that is made, every warship launched, every rocket fired,
signifies in the final sense a theft from those who hunger and are not
fed, those who are cold and are not clothed. -- Dwight Eisenhower
"In Christ there is no killing" -- St. Patrick