Hey I saw these in the meat section and figured I would give em a
whirl.

Bottomline, I like them - I used them in as part of a curried rice
dish. The flesh is deep red, has a fine texture and mild flavor and
no visible marbling. The final dish didn't seem greasy...low in fat?

My first question - I'm still not sure which part of the pig "maws"
comes from. I would have guessed from around the mouth (gaping maw)

merriam webster (m-w.com) offers Stomach, crop or throat, gullet, jaw

Hog maws seem to mean Hog stomach so that is what I am going with so
far. However, one website groups them with organ meats and cautions
limited consumption.

If I am indeed eating pork stomach (belly?) I'm not eating an organ
that concentrates or extracts toxins right? Doesn't that happen a bit
further down the line?

Any knowledge appreciated.

Jay the Pig

JJ wrote:

> Hey I saw these in the meat section and figured I would give em a
> whirl.
>
> Bottomline, I like them - I used them in as part of a curried rice
> dish. The flesh is deep red, has a fine texture and mild flavor and
> no visible marbling. The final dish didn't seem greasy...low in fat?
>
> My first question - I'm still not sure which part of the pig "maws"
> comes from. I would have guessed from around the mouth (gaping maw)
>
> merriam webster (m-w.com) offers Stomach, crop or throat, gullet, jaw
>
> Hog maws seem to mean Hog stomach so that is what I am going with so
> far. However, one website groups them with organ meats and cautions
> limited consumption.
>
> If I am indeed eating pork stomach (belly?) I'm not eating an organ
> that concentrates or extracts toxins right? Doesn't that happen a bit
> further down the line?
>
> Any knowledge appreciated.
>
> Jay the Pig

It's the stomach, like tripe from cattle and I'm not eatin' that either!

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

JJ wrote:

> Hey I saw these in the meat section and figured I would give em a
> whirl.
>
> Bottomline, I like them - I used them in as part of a curried rice
> dish. The flesh is deep red, has a fine texture and mild flavor and
> no visible marbling. The final dish didn't seem greasy...low in fat?
>
> My first question - I'm still not sure which part of the pig "maws"
> comes from. I would have guessed from around the mouth (gaping maw)
>
> merriam webster (m-w.com) offers Stomach, crop or throat, gullet, jaw
>
> Hog maws seem to mean Hog stomach so that is what I am going with so
> far. However, one website groups them with organ meats and cautions
> limited consumption.
>
> If I am indeed eating pork stomach (belly?) I'm not eating an organ
> that concentrates or extracts toxins right? Doesn't that happen a bit
> further down the line?
>
> Any knowledge appreciated.
>
> Jay the Pig

It's the stomach, like tripe from cattle and I'm not eatin' that either!

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

>> It's the stomach

....and if you're willing to go a bit distal, you'll be eating chit'lins, which
I have enjoyed fried... but not stewed, like a pal of mine likes them.

Anything distal to the chitlin's, I'm not touching.

Bubbabob wrote:

> Steve Calvin > wrote:
>
>
>>It's the stomach, like tripe from cattle and I'm not eatin' that either!
>>
>
>
>
> It's the stomach and it's nothing like the tripe from cattle, which are
> ruminants and have an entirely different digestive system from pigs.
>
> I pities the man who can't eat menudo.

Then pity me Bubbabob 'cause I ain't eatin' it. Case closed.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Bubbabob > wrote:
>Steve Calvin > wrote:
>> It's the stomach, like tripe from cattle and I'm not eatin' that either!

>It's the stomach and it's nothing like the tripe from cattle, which are
>ruminants and have an entirely different digestive system from pigs.

The pork maws I bought looked nothing like beef tripe.
I was reluctant to buy the pork maws at first because it looked kind
of like liver and I don't like liver. I took a chance on a small
package and I am glad I did.

I would like to learn more about the nutritional aspects of pork maw.

>I pities the man who can't eat menudo.

I'll eat the gringo-ized version but the "authentic" version I had
once had an (understandable) aroma that did not agree with me.
I would think being hungover would make it even less agreeable.

Jay the Pig

Bubbabob > wrote:
>Steve Calvin > wrote:
>> It's the stomach, like tripe from cattle and I'm not eatin' that either!

>It's the stomach and it's nothing like the tripe from cattle, which are
>ruminants and have an entirely different digestive system from pigs.

The pork maws I bought looked nothing like beef tripe.
I was reluctant to buy the pork maws at first because it looked kind
of like liver and I don't like liver. I took a chance on a small
package and I am glad I did.

I would like to learn more about the nutritional aspects of pork maw.

>I pities the man who can't eat menudo.

I'll eat the gringo-ized version but the "authentic" version I had
once had an (understandable) aroma that did not agree with me.
I would think being hungover would make it even less agreeable.

Jay the Pig

(JBSummer) wrote:

>>> It's the stomach

>...and if you're willing to go a bit distal, you'll be eating chit'lins, which
>I have enjoyed fried... but not stewed, like a pal of mine likes them.

>Anything distal to the chitlin's, I'm not touching.

When I was a kid, I really wondered how close to the hole the pork
butt got.

Jay the Pig

(JBSummer) wrote:

>>> It's the stomach

>...and if you're willing to go a bit distal, you'll be eating chit'lins, which
>I have enjoyed fried... but not stewed, like a pal of mine likes them.

>Anything distal to the chitlin's, I'm not touching.

When I was a kid, I really wondered how close to the hole the pork
butt got.

Jay the Pig

BubbaBob > wrote:

(JJ) wrote:
>> I'll eat the gringo-ized version but the "authentic" version I
>> had once had an (understandable) aroma that did not agree with
>> me. I would think being hungover would make it even less
>> agreeable.
>> Jay the Pig

>I've never seen gringo-ized menudo. What do they leave out?

It's basically a tomato soup with very well washed, small tripe bits -
about 1/4" cubes. Big pieces can be disconcerting and perhaps more
likely to retain "stuff."

>It's not only a hangover cure but seems to work on all sorts of
>headaches. The menudo here in Albuquerque is the best I've had
>anywhere. None of it has ever had the least bit of disagreeable odor.

I'm pretty sure you know more about menudo than me (I've had it at 5?
different places) and I'll be glad to learn that the "authentic"
version was not typical - let's just say the tripe could have been
washed more thoroughly.

Jay

BubbaBob > wrote:

(JJ) wrote:
>> I'll eat the gringo-ized version but the "authentic" version I
>> had once had an (understandable) aroma that did not agree with
>> me. I would think being hungover would make it even less
>> agreeable.
>> Jay the Pig

>I've never seen gringo-ized menudo. What do they leave out?

It's basically a tomato soup with very well washed, small tripe bits -
about 1/4" cubes. Big pieces can be disconcerting and perhaps more
likely to retain "stuff."

>It's not only a hangover cure but seems to work on all sorts of
>headaches. The menudo here in Albuquerque is the best I've had
>anywhere. None of it has ever had the least bit of disagreeable odor.

I'm pretty sure you know more about menudo than me (I've had it at 5?
different places) and I'll be glad to learn that the "authentic"
version was not typical - let's just say the tripe could have been
washed more thoroughly.

Jay

Steve Calvin wrote:
>
> JJ wrote:
>
> > Hey I saw these in the meat section and figured I would give em a
> > whirl.
> >
> > Bottomline, I like them - I used them in as part of a curried rice
> > dish. The flesh is deep red, has a fine texture and mild flavor and
> > no visible marbling. The final dish didn't seem greasy...low in fat?
> >
> > My first question - I'm still not sure which part of the pig "maws"
> > comes from. I would have guessed from around the mouth (gaping maw)
> >
> > merriam webster (m-w.com) offers Stomach, crop or throat, gullet, jaw
> >
> > Hog maws seem to mean Hog stomach so that is what I am going with so
> > far. However, one website groups them with organ meats and cautions
> > limited consumption.
> >
> > If I am indeed eating pork stomach (belly?) I'm not eating an organ
> > that concentrates or extracts toxins right? Doesn't that happen a bit
> > further down the line?
> >
> > Any knowledge appreciated.
> >
> > Jay the Pig
>
> It's the stomach, like tripe from cattle and I'm not eatin' that either!

Right on, Steve! Are you by any chance also a beet-hater? ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

>>
>>It's the stomach, like tripe from cattle and I'm not eatin' that either!
>
>
> Right on, Steve! Are you by any chance also a beet-hater? ;-)
>
> Kate
>

Nope, I'll have to part company with ya on that one Kate. I like 'em.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Kate Connally wrote:

>>
>>It's the stomach, like tripe from cattle and I'm not eatin' that either!
>
>
> Right on, Steve! Are you by any chance also a beet-hater? ;-)
>
> Kate
>

Nope, I'll have to part company with ya on that one Kate. I like 'em.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

"Bubbabob" > wrote in message
. 3.30...
>
> Ick. There's no tomatoes in real menudo, just like there aren't any in
real
> chile. Raw onions, red chile flakes and oregano on top are pretty much
> mandatory, though.
>
> Everyone washes the tripe very well out this way. The only bad tripe I've
> ever had was chitlins in Alabama.

Chitlins are not tripe. Tripe is stomach, chitlins are intestines.


--
Peter Aitken

Remove the crap from my email address before using.

"Bubbabob" > wrote in message
. 3.30...
>
> Ick. There's no tomatoes in real menudo, just like there aren't any in
real
> chile. Raw onions, red chile flakes and oregano on top are pretty much
> mandatory, though.
>
> Everyone washes the tripe very well out this way. The only bad tripe I've
> ever had was chitlins in Alabama.

Chitlins are not tripe. Tripe is stomach, chitlins are intestines.


--
Peter Aitken

Remove the crap from my email address before using.

On Tue, 26 Oct 2004 18:06:21 GMT, "Peter Aitken"
> wrote:

>"Bubbabob" > wrote in message
.3.30...
>>
>> Ick. There's no tomatoes in real menudo, just like there aren't any in
>real
>> chile. Raw onions, red chile flakes and oregano on top are pretty much
>> mandatory, though.
>>
>> Everyone washes the tripe very well out this way. The only bad tripe I've
>> ever had was chitlins in Alabama.
>
>Chitlins are not tripe. Tripe is stomach, chitlins are intestines.

Could I add that trip is _ruminant_ stomach? And chitlins are pig
intestines.

My favorite way to eat chitlins is as andouillettes, mostly found in
Paris brasseries, although I first tasted them in 1972 in Alexandria,
VA.



Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

On Tue, 26 Oct 2004 18:06:21 GMT, "Peter Aitken"
> wrote:

>"Bubbabob" > wrote in message
.3.30...
>>
>> Ick. There's no tomatoes in real menudo, just like there aren't any in
>real
>> chile. Raw onions, red chile flakes and oregano on top are pretty much
>> mandatory, though.
>>
>> Everyone washes the tripe very well out this way. The only bad tripe I've
>> ever had was chitlins in Alabama.
>
>Chitlins are not tripe. Tripe is stomach, chitlins are intestines.

Could I add that trip is _ruminant_ stomach? And chitlins are pig
intestines.

My favorite way to eat chitlins is as andouillettes, mostly found in
Paris brasseries, although I first tasted them in 1972 in Alexandria,
VA.



Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."

On Tue, 26 Oct 2004 18:06:21 GMT, "Peter Aitken"
> wrote:

>"Bubbabob" > wrote in message
.3.30...
>>
>> Ick. There's no tomatoes in real menudo, just like there aren't any in
>real
>> chile. Raw onions, red chile flakes and oregano on top are pretty much
>> mandatory, though.
>>
>> Everyone washes the tripe very well out this way. The only bad tripe I've
>> ever had was chitlins in Alabama.
>
>Chitlins are not tripe. Tripe is stomach, chitlins are intestines.

Could I add that trip is _ruminant_ stomach? And chitlins are pig
intestines.

My favorite way to eat chitlins is as andouillettes, mostly found in
Paris brasseries, although I first tasted them in 1972 in Alexandria,
VA.



Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."