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 guess that was to be expected. Still not
impressive enough to make me want to prepare this from scratch.

It did, however, give me an idea for another spicy soup I'll use browned
chorizo rather than tripe. Beef stock; golden hominy or possibly garbanzo
beans; ground chili powder (probably a combo of ground chillies); Mexican
oregano; splash of lime juice; salt as needed... I'll wing it. I'll be
trying that in the next couple of weeks when it cools down a bit.

Judge Jill
--
I used to have a gavel but it broke

In article >,
"jmcquown" > wrote:

> Still not
> impressive enough to make me want to prepare this from scratch.

I'm having a hard time thinking of anything that I'd want to
prepare from scratch if all I tried was a canned version. Do
you have access to a restaurant that serves menudo? I don't
care for it much myself, but I'll bet it's lots better than
any canned version.

You mention liking hominy. Have you tried posole? I've
had some in New Mexico that is one of the best soups I
can remember eating. I've thought of making it myself,
but my family aren't big on soups.

Mike Beede

"Mike Beede" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> Still not
>> impressive enough to make me want to prepare this from scratch.
>
> I'm having a hard time thinking of anything that I'd want to
> prepare from scratch if all I tried was a canned version. Do
> you have access to a restaurant that serves menudo? I don't
> care for it much myself, but I'll bet it's lots better than
> any canned version.
>
> You mention liking hominy. Have you tried posole? I've
> had some in New Mexico that is one of the best soups I
> can remember eating. I've thought of making it myself,
> but my family aren't big on soups.
>
> Mike Beede

Mike? The only difference between pesole and menudo is the tripe.
Everything else is the same.



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Mike Beede wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Still not
>> impressive enough to make me want to prepare this from scratch.
>
> I'm having a hard time thinking of anything that I'd want to
> prepare from scratch if all I tried was a canned version. Do
> you have access to a restaurant that serves menudo?

I have never seen menudo on any menu. Come to think of it, I've never seen
soup of any kind offered at any of the Mexican restaurants around here.
Hmmm.

> You mention liking hominy. Have you tried posole? I've
> had some in New Mexico that is one of the best soups I
> can remember eating. I've thought of making it myself,
> but my family aren't big on soups.
>
> Mike Beede

The only difference I can ascertain between posole and menudo is posole
contains pork rather than tripe. Posole is also a specific type of corn,
although hominy may be used in place of it. When I wing my new soup using
chorizo it will probably come out tasting like (I guess) posole... unless I
go with garbanzo beans instead of hominy

To me, hominy tastes a lot like popcorn if you put butter on it

Jill

On 2005-07-27, jmcquown > wrote:

> It did, however, give me an idea for another spicy soup I'll use browned
> chorizo rather than tripe.

Try pozole. It's almost identical to menudo, but uses pork instead of
tripe. As for canned, look for Juanita's brand. It's excellent and
comes with a sizeable chunk of lean pork that breaks up nicely so
everyone get's plenty of meat. It's so good, in fact, that it is
actually better than some homemade. It's better than my Mexican
step-mother's pozole, though I'd never tell her that.

http://www.mexgrocer.com/1393.html

The proper serving of posole requires the accompaniment of finely
shredded cabbage, fresh lime juice, dried oregano (not powdered),
tortilla chips, and jalapeno or serrano chile slices. You add each to
the soup as you like. You can leave some of these things out, but the
lime and oregano are musts.

nb

: In article >,
: "jmcquown" > wrote:

: > Still not
: > impressive enough to make me want to prepare this from scratch.

: I'm having a hard time thinking of anything that I'd want to
: prepare from scratch if all I tried was a canned version. Do
: you have access to a restaurant that serves menudo? I don't
: care for it much myself, but I'll bet it's lots better than
: any canned version.

: You mention liking hominy. Have you tried posole? I've
: had some in New Mexico that is one of the best soups I
: can remember eating. I've thought of making it myself,
: but my family aren't big on soups.

: Mike Beede

Posole isn't a soup, rather it's usually served as a side dish on the
same plate as the entree. Yes it does have a thin broth with it which
runs all over the plate, but it isn't normally thought of as a soup.
Real(tm) posole has lots of hominy and little broth.

Gee, around here (Chicago) it seems most Mexican restaurants serve beef
soup and chicken soup (caldo de res and caldo de pollo). The ones that
serve seafood also usually serve shrimp soup and seafood soup (caldo de
camaron and caldo 7 mares) as well as chicken and beef soups. Menudo
and posole are very common but usually served only on weekends.

-bwg

Maverick wrote:
>
> "Mike Beede" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Still not
> >> impressive enough to make me want to prepare this from scratch.
> >
> > I'm having a hard time thinking of anything that I'd want to
> > prepare from scratch if all I tried was a canned version. Do
> > you have access to a restaurant that serves menudo? I don't
> > care for it much myself, but I'll bet it's lots better than
> > any canned version.
> >
> > You mention liking hominy. Have you tried posole? I've
> > had some in New Mexico that is one of the best soups I
> > can remember eating. I've thought of making it myself,
> > but my family aren't big on soups.
> >
> > Mike Beede
>
> Mike? The only difference between pesole and menudo is the tripe.
> Everything else is the same.
>

Pozole de Nixtamal

2 cups lime hominy
6 cups water
1 lb pork ribs or other boiling hog meat
1/2 lb pork rind
4 dried red chile pods
2 tsp salt
2 cloves chopped garlic
2 tsp oregano (Mexican)
1 tsp saffron

Menudo

2 1/2 lbs tripe
1/2 calf's foot
vinegar and cold water for soaking tripe and calf's foot
2 garlic cloves
1/2 small onion
3 qts water
salt
1 1/2 cups hominy
red chile puree or 1 cup canned red chile sauce
raisins (optional)

Similar but not the same

Mike Beede wrote:
>
> In article >,
> "jmcquown" > wrote:
>
> > Still not
> > impressive enough to make me want to prepare this from scratch.
>
> I'm having a hard time thinking of anything that I'd want to
> prepare from scratch if all I tried was a canned version. Do
> you have access to a restaurant that serves menudo? I don't
> care for it much myself, but I'll bet it's lots better than
> any canned version.
>
> You mention liking hominy. Have you tried posole? I've
> had some in New Mexico that is one of the best soups I
> can remember eating. I've thought of making it myself,
> but my family aren't big on soups.
>
> Mike Beede

Make a batch and freeze it in portions. Keeps perfectly well for a few
months.

wrote:
>
> : In article >,
> : "jmcquown" > wrote:
>
> : > Still not
> : > impressive enough to make me want to prepare this from scratch.
>
> : I'm having a hard time thinking of anything that I'd want to
> : prepare from scratch if all I tried was a canned version. Do
> : you have access to a restaurant that serves menudo? I don't
> : care for it much myself, but I'll bet it's lots better than
> : any canned version.
>
> : You mention liking hominy. Have you tried posole? I've
> : had some in New Mexico that is one of the best soups I
> : can remember eating. I've thought of making it myself,
> : but my family aren't big on soups.
>
> : Mike Beede
>
> Posole isn't a soup, rather it's usually served as a side dish on the
> same plate as the entree. Yes it does have a thin broth with it which
> runs all over the plate, but it isn't normally thought of as a soup.
> Real(tm) posole has lots of hominy and little broth.

Must depend on where one lives. Have never had posole served to me as a
side dish. It's normally a thick soup/stew served on its own around here
(central NM). With tortillas and/or sopaipillas.

On Thu, 28 Jul 2005 00:57:47 -0500, jmcquown > wrote:

>
> I have never seen menudo on any menu. Come to think of it, I've never seen
> soup of any kind offered at any of the Mexican restaurants around here.
> Hmmm.

Here, menudo is only offered in the more authentic Mexican
restaurants. You won't find it at Tex-Mex places or Mexican-American places
on the menu. It's like the difference between a PF Changs and a
hole-in-the-wall Chinese place with almost all-Asian customers. Both might be
called Chinese, but their offerings might be so different, it's like two
separate cuisines. To get the stuff that hasn't been altered for American
tastes, you have to know where to go.

There's a small place not far from Wright-Patt AFB which offers pozole and
menudo on weekends, their menu is quite small. The salsa is HOT, there's a
big TV tuned into the Spanish language channel all the time, and they make
incredible beef tongue tacos. I've had the menudo, thought it was good but
I'm not wild about tripe. It just doesn't have much flavor on its own,
although I did enjoy the honeycomb tripe more than the kind that's usually
served in dim sum restaurants.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

jmcquown wrote:
>
> I have never seen menudo on any menu. Come to think of it, I've never seen
> soup of any kind offered at any of the Mexican restaurants around here.
> Hmmm. [snips]

That's probably a good indicator that the restaurants around you don't
cater to a Mexican clientele. Soups, or caldos, are very popular among
Mexicans. Albondigas soup, a meatballs in broth type, is less robust
and spicy than menudo and pozole. -aem

aem wrote:
> jmcquown wrote:
>>
>> I have never seen menudo on any menu. Come to think of it, I've
>> never seen soup of any kind offered at any of the Mexican
>> restaurants around here. Hmmm. [snips]
>
> That's probably a good indicator that the restaurants around you don't
> cater to a Mexican clientele. Soups, or caldos, are very popular
> among Mexicans. Albondigas soup, a meatballs in broth type, is less
> robust
> and spicy than menudo and pozole. -aem

I was pretty surprised at the lack of soups in even the places where, when I
and a guest walked in, we were pretty much the only white faces amongst the
other diners. But maybe they can order off a different menu! Don't scoff,
in another post (I forget which one) someone went to an Asian restaurant and
asked what they have that isn't on the menu. Never occurred to me to do
that.

Jill

jmcquown wrote:
>
> I was pretty surprised at the lack of soups in even the places where, when I
> and a guest walked in, we were pretty much the only white faces amongst the
> other diners. But maybe they can order off a different menu! Don't scoff,
> in another post (I forget which one) someone went to an Asian restaurant and
> asked what they have that isn't on the menu. Never occurred to me to do
> that.
>
I often ask about things that are not on the menu. In all different
kinds of restaurants. Is that unusual?

On a few occasions I have arrived at a restaurant with such a strong
hankering for a particular dish that I've asked for it even though it
was not on the menu. I don't do that for dishes that take a lot of
time to cook, though, as they won't have prepped them. A local
restaurant we used to frequent once took a popular dish off the menu.
I asked why, and they said the cooks were bored with it. The next time
we went in I asked for it anyway, and got it. The waiter said the
staff sometimes got it, too, at the end of the night. -aem

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

aem wrote:
> jmcquown wrote:
>>
>> I was pretty surprised at the lack of soups in even the places
>> where, when I and a guest walked in, we were pretty much the only
>> white faces amongst the other diners. But maybe they can order off
>> a different menu! Don't scoff, in another post (I forget which one)
>> someone went to an Asian restaurant and asked what they have that
>> isn't on the menu. Never occurred to me to do that.
>>
> I often ask about things that are not on the menu. In all different
> kinds of restaurants. Is that unusual?
>
I didn't say it's unusual, it just never occurred to me. But I also don't
eat out all that often unless I'm travelling.

Jill

Michael Sullivan wrote:
> [snip]
> 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.

Do you eat Chinese dim sum? A good dim sum house will have braised
tripe, predominantly flavored with soy sauce and star anise.
Occasionally you will also find tripe that I believe is first parboiled
and then steamed with black bean and garlic sauce. Both yummy. -aem

aem wrote:
>
> Do you eat Chinese dim sum? A good dim sum house will have braised
> tripe, predominantly flavored with soy sauce and star anise.
> Occasionally you will also find tripe that I believe is first parboiled
> and then steamed with black bean and garlic sauce. Both yummy. -aem
>

Yummy, indeed. And if one has access to a good Sichuan
restaurant, there may be fu qi fei pian (aka man-woman slices
and many other things), which usually contain thin slices of
beef, tendon, and tripe with a nice spicy sauce. One of my
very favorite things.
--
Jean B.

aem > wrote:

> Michael Sullivan wrote:
> > [snip]
> > 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.

> Do you eat Chinese dim sum? A good dim sum house will have braised
> tripe, predominantly flavored with soy sauce and star anise.

When I can get the good stuff, which is not too many places around here,
but I typically do dim sum at least once on any manhattan weekend trip.

I've tried a few different versions of tripe for dim sum, including both
of the sauces you mention.

Alas, once or twice, I've ordered tripe as dim sum that was not cooked
to my taste at all (perhaps it is normal in whatever area of china those
folks hailed from, or perhaps not and they didn't know how to make it),
and did indeed have the "spongy" texture the original poster described.
That was very disappointing because I always look forward to the tripe.

That reminds me that I need to try to make some myself.


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

On 29 Jul 2005 23:27:34 -0700, aem > wrote:
>
> Do you eat Chinese dim sum? A good dim sum house will have braised
> tripe, predominantly flavored with soy sauce and star anise.
> Occasionally you will also find tripe that I believe is first parboiled
> and then steamed with black bean and garlic sauce. Both yummy. -aem
>

Mmmm. I like the sound of that better than the tripe we usually find
at dim sum places here--steamed with ginger and scallions. Not that it isn't
good that way, but the soy sauce/star anise combo sounds even better to me.
Ditto the black bean and garlic sauce. ~

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

On Sat, 30 Jul 2005 09:52:45 -0400, Jean B. > wrote:
>
> Yummy, indeed. And if one has access to a good Sichuan
> restaurant, there may be fu qi fei pian (aka man-woman slices
> and many other things), which usually contain thin slices of
> beef, tendon, and tripe with a nice spicy sauce. One of my
> very favorite things.

I don't think I've had this dish, but it sounds like it'd be one of my
favorites, too. I love beef tendon. When done right, it just melts in your
mouth...

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

Mi e' parso che Michael Sullivan abbia scritto:

> 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.

So I suppose you have alreday tried "trippa alla parmigiana"
(parma tripe)?
--
Vilco
Think Pink , Drink Rose'

: wrote:
: >
: > : In article >,
: > : "jmcquown" > wrote:
: >
: > : > Still not
: > : > impressive enough to make me want to prepare this from scratch.
: >
: > : I'm having a hard time thinking of anything that I'd want to
: > : prepare from scratch if all I tried was a canned version. Do
: > : you have access to a restaurant that serves menudo? I don't
: > : care for it much myself, but I'll bet it's lots better than
: > : any canned version.
: >
: > : You mention liking hominy. Have you tried posole? I've
: > : had some in New Mexico that is one of the best soups I
: > : can remember eating. I've thought of making it myself,
: > : but my family aren't big on soups.
: >
: > : Mike Beede
: >
: > Posole isn't a soup, rather it's usually served as a side dish on the
: > same plate as the entree. Yes it does have a thin broth with it which
: > runs all over the plate, but it isn't normally thought of as a soup.
: > Real(tm) posole has lots of hominy and little broth.

: Must depend on where one lives. Have never had posole served to me as a
: side dish. It's normally a thick soup/stew served on its own around here
: (central NM). With tortillas and/or sopaipillas.

Central New Mexico, USA, is where it's normally served as a side dish, and
is where I normally eat it if I'm not making it myself. I see you're posting
from a United Kingdom address and News servers, which indicates you're nowhere
near New Mexico!

wrote:
>
> : wrote:
> : >
> : > : In article >,
> : > : "jmcquown" > wrote:
> : >
> : > : > Still not
> : > : > impressive enough to make me want to prepare this from scratch.
> : >
> : > : I'm having a hard time thinking of anything that I'd want to
> : > : prepare from scratch if all I tried was a canned version. Do
> : > : you have access to a restaurant that serves menudo? I don't
> : > : care for it much myself, but I'll bet it's lots better than
> : > : any canned version.
> : >
> : > : You mention liking hominy. Have you tried posole? I've
> : > : had some in New Mexico that is one of the best soups I
> : > : can remember eating. I've thought of making it myself,
> : > : but my family aren't big on soups.
> : >
> : > : Mike Beede
> : >
> : > Posole isn't a soup, rather it's usually served as a side dish on the
> : > same plate as the entree. Yes it does have a thin broth with it which
> : > runs all over the plate, but it isn't normally thought of as a soup.
> : > Real(tm) posole has lots of hominy and little broth.
>
> : Must depend on where one lives. Have never had posole served to me as a
> : side dish. It's normally a thick soup/stew served on its own around here
> : (central NM). With tortillas and/or sopaipillas.
>
> Central New Mexico, USA, is where it's normally served as a side dish, and
> is where I normally eat it if I'm not making it myself. I see you're posting
> from a United Kingdom address and News servers, which indicates you're nowhere
> near New Mexico!

Double ROTFL!!!!! I currently live in New Mexico (and have for some
time). Have eaten at dozens of cafes and restaurants serving New Mexican
cuisine; typically being the only Anglo in the place. Not *once* in all
these years has it been served as a side dish. It's too rich and has too
much meat in it for a side dish. But hey obviously you haven't eaten at
those same places so that's OK.

Arri London wrote:
>
> Double ROTFL!!!!! I currently live in New Mexico (and have for some
> time). Have eaten at dozens of cafes and restaurants serving New Mexican
> cuisine; typically being the only Anglo in the place. Not *once* in all
> these years has it been served as a side dish. It's too rich and has too
> much meat in it for a side dish. But hey obviously you haven't eaten at
> those same places so that's OK.

For what it's worth, which is not much, I have only had it as a soup in
Mexican restaurants in SoCal. -aem

aem wrote:
>
> Arri London wrote:
> >
> > Double ROTFL!!!!! I currently live in New Mexico (and have for some
> > time). Have eaten at dozens of cafes and restaurants serving New Mexican
> > cuisine; typically being the only Anglo in the place. Not *once* in all
> > these years has it been served as a side dish. It's too rich and has too
> > much meat in it for a side dish. But hey obviously you haven't eaten at
> > those same places so that's OK.
>
> For what it's worth, which is not much, I have only had it as a soup in
> Mexican restaurants in SoCal. -aem

Should have mentioned also served as a soup/stew at the New
Mexican/Mexican homes in which I've eaten meals. None of my Mexican
cookbooks mention it as a 'side dish'. That's rather like serving a
hamburger as a side dish on a plate full of steak.

Michael Sullivan wrote:

> aem > wrote:
>
>>Michael Sullivan wrote:
>>>[snip]
>>>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.
>
>
>>Do you eat Chinese dim sum? A good dim sum house will have braised
>>tripe, predominantly flavored with soy sauce and star anise.
>
>
> When I can get the good stuff, which is not too many places around here,
> but I typically do dim sum at least once on any manhattan weekend trip.
>
> I've tried a few different versions of tripe for dim sum, including both
> of the sauces you mention.
>
> Alas, once or twice, I've ordered tripe as dim sum that was not cooked
> to my taste at all (perhaps it is normal in whatever area of china those
> folks hailed from, or perhaps not and they didn't know how to make it),
> and did indeed have the "spongy" texture the original poster described.
> That was very disappointing because I always look forward to the tripe.
>
> That reminds me that I need to try to make some myself.
> Michael
>
Aha! I found some interesting tripe recipes, which I will try
to remember to post for you.

--
Jean B.

Ariane Jenkins wrote:

> On 29 Jul 2005 23:27:34 -0700, aem > wrote:
>>Do you eat Chinese dim sum? A good dim sum house will have braised
>>tripe, predominantly flavored with soy sauce and star anise.
>>Occasionally you will also find tripe that I believe is first parboiled
>>and then steamed with black bean and garlic sauce. Both yummy. -aem

>
> Mmmm. I like the sound of that better than the tripe we usually find
> at dim sum places here--steamed with ginger and scallions. Not that it isn't
> good that way, but the soy sauce/star anise combo sounds even better to me.
> Ditto the black bean and garlic sauce. ~
>
> Ariane

Here, anyway, that tripe is on the soup cart. I liked to
combine that and the similar tendon (also on the soup cart),
but, alas, the tendon seems to have disappeared.
--
Jean B.

Ariane Jenkins wrote:

> On Sat, 30 Jul 2005 09:52:45 -0400, Jean B. > wrote:
>
>>Yummy, indeed. And if one has access to a good Sichuan
>>restaurant, there may be fu qi fei pian (aka man-woman slices
>>and many other things), which usually contain thin slices of
>>beef, tendon, and tripe with a nice spicy sauce. One of my
>>very favorite things.
>
>
> I don't think I've had this dish, but it sounds like it'd be one of my
> favorites, too. I love beef tendon. When done right, it just melts in your
> mouth...
>
> Ariane

Oh, Ariane, I have to say I had the WORST tendon the last
time. It seemed not to have been cooked at all. It was
awful! (This is not a restaurant I frequent, thank goodness.)

Darn! I was gonna post a recipe for this, which had been in
my inbox for maybe TWO years, and now I can't find it. (I was
cleaning up. :-( )

--
Jean B.

On Wed, 03 Aug 2005 09:54:53 -0400, Jean B. > wrote:

>
> Oh, Ariane, I have to say I had the WORST tendon the last
> time. It seemed not to have been cooked at all. It was
> awful! (This is not a restaurant I frequent, thank goodness.)

Yeah, when it's not cooked long enough, it's like chewing on
an old sneaker sole! What a workout for the jaws, though... ;D

> Darn! I was gonna post a recipe for this, which had been in
> my inbox for maybe TWO years, and now I can't find it. (I was
> cleaning up. :-( )

Well, if you find it, please post it! I know where I can buy
(frozen) beef tendon, but have never tried cooking it myself.

Ariane

Ariane Jenkins wrote:

> On Wed, 03 Aug 2005 09:54:53 -0400, Jean B. > wrote:
>
>
>>Oh, Ariane, I have to say I had the WORST tendon the last
>>time. It seemed not to have been cooked at all. It was
>>awful! (This is not a restaurant I frequent, thank goodness.)
>
>
> Yeah, when it's not cooked long enough, it's like chewing on
> an old sneaker sole! What a workout for the jaws, though... ;D
>
>
>>Darn! I was gonna post a recipe for this, which had been in
>>my inbox for maybe TWO years, and now I can't find it. (I was
>>cleaning up. :-( )
>
>
> Well, if you find it, please post it! I know where I can buy
> (frozen) beef tendon, but have never tried cooking it myself.
>
> Ariane

Lemme see if I can find it.... I smartly searched my
mailboxes, and there it is:

(posted by Peter Dy in afa)

OK, after a glance at the Chinese recipe, it calls for mixed beef
parts, but
no lungs, as far as I can see.

2500 g. beef meat
2500 g. beef parts (heart, tongue, [not gonna look up the rest
now])
175 g. red chili oil
175 g. crispy peanuts
2500 g. "lu" sauce [spiced stewing sauce]
150 g. soy sauce
100 g. sesame seed powder [or ground sesame seeds? --
zhi1ma2mian4]
35 g. Sichuan peppercorn powder
10 g. MSG
8 pieces of star anise
5 g. Sichuan peppercorns
10 g. cinammon
125 g. sugar
75 g. "white" alchohol

Now I know one place I will go to while my daughter is on
vacation: my favorite Sichuan restaurant. (She was so
disagreeable the last time we went that I am not taking her
again.) I need my Sichuan noodles and fu qi fei pian!!!!

It's possible I can find one more recipe for this....

--
Jean B.