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

On Sun, 29 Jul 2007 04:47:05 -0000, magnanimously
proffered:

>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>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

wrote:
> 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 wrote:
> On Sun, 29 Jul 2007 04:47:05 -0000, magnanimously
> proffered:
>
>> 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

On Sun, 29 Jul 2007 04:47:05 -0000, wrote:

>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

wrote:

> 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)

wrote:

> 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"
> magnanimously proffered:

>bob wrote:
>> On Sun, 29 Jul 2007 04:47:05 -0000, magnanimously
>> proffered:
>>
>>> 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>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

wrote:
>
> 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

wrote:
> 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.

> wrote in message
ups.com...
>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 . com>,
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.
--
Peace, Om

Remove _ to validate e-mails.

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

In article >, wrote:
[snip]
>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.

>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.]

>Pass the calamari ...

Out to the cat.



Cheers, Phred.

--
LID

Omelet wrote:
> In article . com>,
> 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

jmcquown wrote:
> Omelet wrote:
>> In article . com>,
>> 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)

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article . com>,
> > 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

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.

>
> 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 bitch" -- Jack Nicholson

In article >,
"jmcquown" > wrote:

> jmcquown wrote:
> > Omelet wrote:
> >> In article . com>,
> >> 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 bitch" -- Jack Nicholson

jmcquown wrote:
>
> 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 wrote:
> In article >,
> "jmcquown" > wrote:
>
>> jmcquown wrote:
>>> Omelet wrote:
>>>> In article . com>,
>>>> 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 >,
Steve Wertz > wrote:

> On Sun, 29 Jul 2007 12:27:57 GMT, James Silverton wrote:
>
> > 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 bitch" -- Jack Nicholson

> wrote:

> 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 wrote:

> 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
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:
> Mark Thorson wrote:
>
>> 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 wrote:
> Blinky the Shark wrote:
>> Mark Thorson wrote:
>>
>>> 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 wrote:
> > wrote:
>
>> 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 wrote:

> On 29 Jul 2007 05:56:29 GMT, Default User wrote:
>
> > wrote:
> >
> >> 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.

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 wrote:
> Victor Sack wrote:
>> > wrote:
>>
>>> 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 wrote:

> On Sat, 28 Jul 2007 23:10:20 -0700, Joseph Littleshoes wrote:
>
>
>>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 >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> jmcquown wrote:
> >>> Omelet wrote:
> >>>> In article . com>,
> >>>> 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 bitch" -- Jack Nicholson

"Steve Wertz" > wrote in message
...
> On Sun, 29 Jul 2007 13:45:28 -0700, Mark Thorson wrote:
>
>> 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 wrote:
> In article >, "jmcquown"
> > wrote:
>
>> Omelet wrote:

>> > 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

On Jul 28, 10:46 pm, The Golfer's Wife <> wrote:
> On Sun, 29 Jul 2007 04:47:05 -0000, wrote:
> >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.

> 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.
>
> Cheers
>
> The Golfer's Wife

margaret suran > wrote:

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

They got eaten.

Bubba

Victor Sack wrote:
> margaret suran > wrote:
>
>> What happened to the American Pepper Pot? The Austrian Kudlfleck?
>
> They got eaten.
>
> Bubba

By you? You Monster!

margaret suran > wrote:

> Victor Sack wrote:
> > margaret suran > wrote:
> >
> >> 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

Victor Sack wrote:
> margaret suran > wrote:
>
>> Victor Sack wrote:
>>> margaret suran > wrote:
>>>
>>>> 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

I simply meant that you are a Monster for eating all the Kudlfleck. (
And the Pepperpot. Yes, I remember the Polish Flaki, but the store is
long gone and I only went there when the Second Avenue Deli was still open.

I was really hungry for some, so I had Tripe for dinner tonight. I got
it ready made at Agata & Valentino. It is really good there. Marcel
had a Loin Veal Chop. He also had Gazpacho and a piece of Cheese Cake.
One before and one after the chop.

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> jmcquown wrote:
>>>>> Omelet wrote:
>>>>>> In article
>>>>>> . com>,
>>>>>> 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.

Okay The texture IMHO is akin to chick peas (aka garbanzo beans) and I
love those.

In article >,
"jmcquown" > wrote:

> >> 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.
>
> Okay The texture IMHO is akin to chick peas (aka garbanzo beans) and I
> love those.

<lol> Can't stand those either. Same reason. Texture!

To each her own...
--
Peace, Om

Remove _ to validate e-mails.

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

margaret suran > wrote:

> I simply meant that you are a Monster for eating all the Kudlfleck. (
> And the Pepperpot. Yes, I remember the Polish Flaki, but the store is
> long gone and I only went there when the Second Avenue Deli was still open.

That really is a shame. :-(

> I was really hungry for some, so I had Tripe for dinner tonight. I got
> it ready made at Agata & Valentino. It is really good there.

How was it prepared?

Have you ever eaten at their new Ristorante? I've seen the menu and it
is fairly conventional. No tripe is listed, anyway. :-(

> Marcel
> had a Loin Veal Chop. He also had Gazpacho and a piece of Cheese Cake.
> One before and one after the chop.

Well it is better than not to have any cheesecake at all.

Bubba