Text 4948, 105 rader
Skriven 2013-09-22 09:54:00 av Dave Drum (70670.cooking)
   Kommentar till text 4916 av JIM WELLER (1:123/140)
Ärende: Where's the beef?
=========================
-=> JIM WELLER wrote to NANCY BACKUS <=-

 JW> side of [...] beef [...] and all the organ meat as he
 JW> was a steak and burger kind of guy

 NB> Sounds to me as though your family got the best of that deal

 JW> I thought so. The Scottish and Irish farmers of the Ottawa Valley
 JW> probably had impoverished ancestors who could rarely eat meat of any
 JW> kind back home and thought they hit paradise when they came to the
 JW> colonies. In any event most of their descendants today don't eat
 JW> shellfish, lamb, rabbit or offal.

At least not until they become the latest "in" thing. I have never understood
people who turn up their noses at any food without, at least, giving it a try.
Of course, I was raised under the system that I had to take a sample of
everything provided. And I learned early on that some things that looked pretty
unappetising could taste wonderful.
 
 JW> When my parents picked up their beef, cut, wrapped and frozen from
 JW> a local butcher, they were always offered extra livers and kidneys
 JW> at ridiculously low (cat and dog food) prices. They always got
 JW> their own tongue and heart but 2 livers and 4 or 6 kidneys. But even
 JW> they didn't ask for or get the head, brain, feet, lungs, tripe,
 JW> spleen or intestines. (I would, today.)

Me too. Where do I sign up?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Menudo (Tripe Soup)
 Categories: Latino, Soups, Offal, Chilies
      Yield: 10 Servings
 
  2 1/2 lb Tripe
    1/2    Calf's foot
    1/3 c  Vinegar
           Cold water
      2 cl Garlic
    1/2 sm Onion
      3 qt Water (approx.)
           Salt
  1 1/2 c  Hominy
           Red Chile Puree (see below)
           +=OR=+
      1 c  Canned red chile sauce
           Fine chopped green onions
           Chopped cilantro leaves
           Lemon wedges
           Corn tortillas, heated

MMMMM----------------------RED CHILE PUREE---------------------------
      8    California chilies (1/4 lb)
    2/3 c  Water
 
  Scrape off any fat from tripe. Cut tripe into 1" squares.
  Place tripe and calf's foot in a large bowl. Add vinegar
  and cold water to cover generously. Let stand 3 hours.
  Drain. Rinse tripe and calf's foot thoroughly.
  
  Place in a large pot. Add garlic and onion. Pour in water
  to cover ingredients plus 1 to 1 1/2 inches, about 3 qt.
  Add salt to taste. Bring to a boil; reduce heat. Cover and
  simmer about 6 hours or until tripe is tender.
  
  After 1 hour, skim foam from surface of soup. Skim again
  as needed. Add more water if liquid evaporates.
  
  Prepare Red Chile Puree.
  
  Add hominy & Red Chile Puree during last hour of cooking.
  Ladle into large bowls.
  
  Serve chopped green onions, cilantro, lemon wedges and hot
  corn tortillas separately.
  
  Makes 10 to 15 servings.
  
  Red Chile Puree: Remove stems from chilies. Break chilies
  open and rinse out seeds. Place in a saucepan with water
  to cover. Bring to a boil. Continue to boil until chilies
  are softened, about 5 minutes. Drain; discard water.
  
  Place chilies in blender; puree. Add enough water to make
  puree the consistency of tomato sauce. Press puree through
  a sieve to remove bits of peel.
  
  Makes about 1 cup.
  
  Variation: Substitute 1 1/2 cups nixtamal (cooked dried
  corn) for canned hominy.  Combine with soaked tripe and
  calf's foot, garlic, onion and water.
  
  Cook as directed above.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I've liked lots of people 'til I went on a picnic with them. - Bess Truman
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)