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Thread: menudo

  1. #1
    SteveB Guest

    Default menudo

    I have never tasted menudo. I know some people who think it's the best
    thing since marshmallows. I can only think of a couple of things I won't
    eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    the flavor like?

    Steve



  2. #2
    Omelet Guest

    Default Re: menudo

    In article <[email protected]>,
    "SteveB" <[email protected]> wrote:

    > I have never tasted menudo. I know some people who think it's the best
    > thing since marshmallows. I can only think of a couple of things I won't
    > eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    > the flavor like?
    >
    > Steve


    It's quite good actually...
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  3. #3
    Dimitri Guest

    Default Re: menudo


    "SteveB" <[email protected]> wrote in message
    news:[email protected]..
    >I have never tasted menudo. I know some people who think it's the best
    >thing since marshmallows. I can only think of a couple of things I won't
    >eat, but I can't get myself to try it. Is it as slimy as it looks? What
    >is the flavor like?
    >
    > Steve



    It's very good - and purportedly excellent for a hangover.

    I suspect the hangover myth is due to overindulgence in hot sauce or salsa -
    releasing endorphins.

    Dimitri


  4. #4
    jmcquown Guest

    Default Re: menudo

    "SteveB" <[email protected]> wrote in message
    news:[email protected]..
    >I have never tasted menudo. I know some people who think it's the best
    >thing since marshmallows. I can only think of a couple of things I won't
    >eat, but I can't get myself to try it. Is it as slimy as it looks? What
    >is the flavor like?
    >
    > Steve
    >


    It's a hot, spicy Mexican soup. I wouldn't call it "slimy" (but then I
    wouldn't mention menudo and marshmallows in the same paragraph, either LOL).

    I guess you have to like tripe to like menudo. It contains chick peas
    (garbanzo beans) which give it a nice hearty texture, at least to my way of
    thinking. I've never made menudo from scratch. I buy it in cans from time
    to time. Hmmm, I should put that on my shopping list.

    Jill


  5. #5
    Jean B. Guest

    Default Re: menudo

    Omelet wrote:
    > In article <[email protected]>,
    > "SteveB" <[email protected]> wrote:
    >
    >> I have never tasted menudo. I know some people who think it's the best
    >> thing since marshmallows. I can only think of a couple of things I won't
    >> eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    >> the flavor like?
    >>
    >> Steve

    >
    > It's quite good actually...


    I just went to a shabu-shabu restaurant--my first time, having
    avoided them in Japan (thinking if I wanted to cook, I'd do it at
    home--which, for some strange reason didn't extend to the
    do-it-yourself Korean grill places). One of my selections was
    tripe, which would seem to indicate I like it. My broth
    selection, tom yum, actually counteracted the tripe's flavor, for
    better or for worse. I like it the taste (if I am in the mood for
    that), but it is obviously a texture thing too.

    --
    Jean B.

  6. #6
    Omelet Guest

    Default Re: menudo

    In article <[email protected]>,
    "Jean B." <[email protected]> wrote:

    > Omelet wrote:
    > > In article <[email protected]>,
    > > "SteveB" <oldfar[email protected]> wrote:
    > >
    > >> I have never tasted menudo. I know some people who think it's the best
    > >> thing since marshmallows. I can only think of a couple of things I won't
    > >> eat, but I can't get myself to try it. Is it as slimy as it looks? What
    > >> is
    > >> the flavor like?
    > >>
    > >> Steve

    > >
    > > It's quite good actually...

    >
    > I just went to a shabu-shabu restaurant--my first time, having
    > avoided them in Japan (thinking if I wanted to cook, I'd do it at
    > home--which, for some strange reason didn't extend to the
    > do-it-yourself Korean grill places). One of my selections was
    > tripe, which would seem to indicate I like it. My broth
    > selection, tom yum, actually counteracted the tripe's flavor, for
    > better or for worse. I like it the taste (if I am in the mood for
    > that), but it is obviously a texture thing too.


    I'm still trying to psyche myself into actually cooking some tripe. <g>
    I did try some menudo made by a co-worker and it was good.

    I'd have to substitute tho' for the Chick peas. I can't stand the
    texture of those things.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  7. #7
    George Guest

    Default Re: menudo

    SteveB wrote:
    > I have never tasted menudo. I know some people who think it's the best
    > thing since marshmallows. I can only think of a couple of things I won't
    > eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    > the flavor like?
    >
    > Steve
    >
    >

    Are you speaking of the Philippine or Mexican version?

    I like most ethnic variations of tripe when it is prepared properly. It
    definitely isn't slimey.

  8. #8
    George Guest

    Default Re: menudo

    SteveB wrote:
    > I have never tasted menudo. I know some people who think it's the best
    > thing since marshmallows. I can only think of a couple of things I won't
    > eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    > the flavor like?
    >
    > Steve
    >
    >

    Are you speaking of the Philippine or Mexican version?

    I like most ethnic variations of tripe when it is prepared properly. It
    definitely isn't slimey.

  9. #9
    htn963 Guest

    Default Re: menudo

    On Feb 13, 9:44*am, "SteveB" <oldf...@deepends.com> wrote:
    > I have never tasted menudo. *I know some people who think it's the best
    > thing since marshmallows. *I can only think of a couple of things I won't
    > eat, but I can't get myself to try it. *Is it as slimy as it looks? *What is
    > the flavor like?


    Tripe itself is rather mild in flavor: a bit sweet and salty. It's
    hard to compare its taste to anything else. But it does have a chewy
    and spongy texture which soaks up well the flavor from broths or
    sauces. The honeycomb version is less "rubbery" and more succulent
    than the flat variety.

    --
    Ht

  10. #10
    Zeppo Guest

    Default Re: menudo


    "SteveB" <[email protected]> wrote in message
    news:[email protected]..
    >I have never tasted menudo. I know some people who think it's the best
    >thing since marshmallows. I can only think of a couple of things I won't
    >eat, but I can't get myself to try it. Is it as slimy as it looks? What
    >is the flavor like?
    >
    > Steve


    I've never tried Menudo (yet).

    Being a Philly boy, I've had plenty of pepper-pot soup which is also made
    with tripe. Pretty damn good!

    Jon



  11. #11
    Jean B. Guest

    Default Re: menudo

    Omelet wrote:
    > I'm still trying to psyche myself into actually cooking some tripe. <g>
    > I did try some menudo made by a co-worker and it was good.
    >
    > I'd have to substitute tho' for the Chick peas. I can't stand the
    > texture of those things.


    Hmmm. The Spanish recipe does contain chickpeas. I suppose some
    other legume could be substituted. Maybe even those black
    soybeans, although I can't say I love them. Tripe isn't so bad to
    cook. I think what you get in most stores has already been
    blanched. Not sure of that though.

    --
    Jean B.

  12. #12
    notbob Guest

    Default Re: menudo

    On 2009-02-13, SteveB <[email protected]> wrote:
    > I have never tasted menudo. I know some people who think it's the best
    > thing since marshmallows. I can only think of a couple of things I won't
    > eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    > the flavor like?


    Look for a brand of canned soup called Juanita's.

    http://www.juanitasfoods.com/consumer/en/home_en.html

    It's not only a good example of menudo, it's the best canned soup on the
    market. Most large supermarkets carry it. If you're not a fan of tripe,
    try the pozole, which is all pork with no tripe. It's so good, it's an
    acute embarrassment to all the other soup companies. Even better than my
    Mexican step-mom's homemade. No kidding.

    nb

  13. #13
    Omelet Guest

    Default Re: menudo

    In article <[email protected]>,
    "Jean B." <[email protected]> wrote:

    > Omelet wrote:
    > > I'm still trying to psyche myself into actually cooking some tripe. <g>
    > > I did try some menudo made by a co-worker and it was good.
    > >
    > > I'd have to substitute tho' for the Chick peas. I can't stand the
    > > texture of those things.

    >
    > Hmmm. The Spanish recipe does contain chickpeas. I suppose some
    > other legume could be substituted. Maybe even those black
    > soybeans, although I can't say I love them. Tripe isn't so bad to
    > cook. I think what you get in most stores has already been
    > blanched. Not sure of that though.


    Pre-soaked for at least 24 hours (I actually soak for 3 days with
    frequent water changes) and pressure cooked, the black soy beans are
    quite tender and end up like a good pinto bean.

    Explanation for the 3 days soak...

    Dad insists that the beans have to start sprouting before he will eat
    them. I have to cater to him and it really does not hurt them as long as
    I change the water twice per day minimum. I have them in a screen
    colander in the soaking bowl so it makes it easy to do.

    Once they split and start to sprout, I can cook them.

    Odds are, I'd probably substitute canned or fresh frozen corn for the
    chick peas.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

  14. #14
    Tammy Guest

    Default Re: menudo

    On Fri, 13 Feb 2009 10:44:58 -0700, SteveB wrote:



    I thought they broke up years ago?


  15. #15
    bulka Guest

    Default Re: menudo

    On Feb 13, 4:33 pm, Tammy <tamm...@hym.com> wrote:
    > On Fri, 13 Feb 2009 10:44:58 -0700, SteveB wrote:
    >
    > I thought they broke up years ago?


    Chick peas? My menudo, and pozole for that matter, is based on
    hominy. Maybe next time I'll try .adding ceci.

    Bulka

  16. #16
    Dave Smith Guest

    Default Re: menudo

    SteveB wrote:
    > I have never tasted menudo. I know some people who think it's the best
    > thing since marshmallows. I can only think of a couple of things I won't
    > eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    > the flavor like?


    I tried it once. The broth and hominy was great. Even the tripe tasted
    good. But it had a horrible, grisly texture.

  17. #17
    Default User Guest

    Default Re: menudo

    Zeppo wrote:

    >
    > "SteveB" <[email protected]> wrote in message
    > news:[email protected]..
    > > I have never tasted menudo. I know some people who think it's the
    > > best thing since marshmallows. I can only think of a couple of
    > > things I won't eat, but I can't get myself to try it. Is it as
    > > slimy as it looks? What is the flavor like?
    > >
    > > Steve

    >
    > I've never tried Menudo (yet).
    >
    > Being a Philly boy, I've had plenty of pepper-pot soup which is also
    > made with tripe. Pretty damn good!


    I would second that emotion.



    Brian

    --
    Day 10 of the "no grouchy usenet posts" project

  18. #18
    Victor Sack Guest

    Default Re: menudo

    SteveB <[email protected]> wrote:

    > I have never tasted menudo. I know some people who think it's the best
    > thing since marshmallows. I can only think of a couple of things I won't
    > eat, but I can't get myself to try it. Is it as slimy as it looks? What is
    > the flavor like?


    It neither looks nor is slimy. The flavour is very rich and usually
    spicy, sometimes very much so. As posted before:

    Unless you want a version of menudo blanco with no chile peppers at all,
    you need at least some, perhaps making a traditional chile pepper purée
    or paste. Such a menudo, blanco, rojo or verde, as the case may be,
    ought to be spicy, often seriously so. In any case, avoid the vile,
    bland, inedible hominy like a plague and aim for a southern version with
    no such excrescence included.

    I have no access to the right chile peppers here, so the last time I
    made a menudo-like tripe soup, it turned into a decidedly fusion thing,
    as I added some Thai red curry paste (and later added some Korean
    gochujang), as well as a splash of nam pla, among some other things.
    The soup was made with rumen (blanket tripe) and cooked in a pressure
    cooker. It turned out very tasty indeed, even if I say so myself. It
    was the first time I felt I made something even better than the
    superlative menudo I had had in Taquería La Paloma in Plano, Texas. I
    posted the recipe before... here it is again. Amounts are approximate.

    Sopa de mondongo a mi manera

    2 medium onions, roughly chopped
    4 celery sticks, finely chopped
    2 medium carrots, finely chopped
    1 celery root (celeriac), finely chopped
    1 leek, thinly sliced
    3 tablespoons sunflower oil
    about 1 kg (2.2 pounds) blanket tripe, cut into 1-inch squares
    250 ml (1 cup) dry white wine
    400 mg (0.9 pound, a standard small can) tomato passata
    5 garlic cloves, chopped
    3 dried piquin peppers, crushed
    powdered cayenne pepper
    dried oregano
    dried cumin
    dried marjoram
    3 fresh bay leaves
    1 tablespoon Thai red curry paste
    2 tablespoons Korean gochujang chile paste
    a splash of nam pla (Thai fish sauce)
    mixed beef-and-chicken broth
    salt and freshly ground black pepper

    Heat the oil in the open pressure cooker and put in the chopped onion,
    carrot and celery, and slowly fry them. Add the tripe and fry it over
    high heat until it sheds its water - there will be a lot - and the water
    evaporates. Pour in the wine, deglazing the pot, and let it evaporate
    for the most part. Add the tomato passata, garlic, piquin peppers,
    cayenne, oregano, cumin, and bay leaves. Pour in the stock. Add salt
    and pepper and mix well. Bring up to pressure over high heat, reduce
    heat to as low as possible to maintain the pressure and cook for 40
    minutes. Let the pressure get released naturally, about 10 minutes. If
    desired, serve some cilantro, lime wedges and raw onion rings on the
    side.

    Victor

  19. #19
    Arri London Guest

    Default Re: menudo



    Omelet wrote:
    >
    > In article <[email protected]>,
    > "Jean B." <[email protected]> wrote:
    >
    > > Omelet wrote:
    > > > In article <[email protected]>,
    > > > "SteveB" <[email protected]> wrote:
    > > >
    > > >> I have never tasted menudo. I know some people who think it's the best
    > > >> thing since marshmallows. I can only think of a couple of things I won't
    > > >> eat, but I can't get myself to try it. Is it as slimy as it looks? What
    > > >> is
    > > >> the flavor like?
    > > >>
    > > >> Steve
    > > >
    > > > It's quite good actually...

    > >
    > > I just went to a shabu-shabu restaurant--my first time, having
    > > avoided them in Japan (thinking if I wanted to cook, I'd do it at
    > > home--which, for some strange reason didn't extend to the
    > > do-it-yourself Korean grill places). One of my selections was
    > > tripe, which would seem to indicate I like it. My broth
    > > selection, tom yum, actually counteracted the tripe's flavor, for
    > > better or for worse. I like it the taste (if I am in the mood for
    > > that), but it is obviously a texture thing too.

    >
    > I'm still trying to psyche myself into actually cooking some tripe. <g>
    > I did try some menudo made by a co-worker and it was good.
    >
    > I'd have to substitute tho' for the Chick peas. I can't stand the
    > texture of those things.
    > --
    > Peace! Om
    >


    The notion of slimy menudo is rediculous LOL.

    You best 'substitute' for chickpeas is the ingredient that actually
    belongs in menudo: hominy/nixtamal. Tripe and chickpeas is a different
    dish, although equally good

  20. #20
    Omelet Guest

    Default Re: menudo

    In article <[email protected]>, Arri London <[email protected]>
    wrote:

    > > I'd have to substitute tho' for the Chick peas. I can't stand the
    > > texture of those things.
    > > --
    > > Peace! Om
    > >

    >
    > The notion of slimy menudo is rediculous LOL.
    >
    > You best 'substitute' for chickpeas is the ingredient that actually
    > belongs in menudo: hominy/nixtamal. Tripe and chickpeas is a different
    > dish, although equally good


    But I don't like Hominy either. :-( Same texture as chick peas.

    I'd most likely substitute canned corn, or just skip it altogether since
    I'm low carbing.

    The scale is finally moving in the right direction again. I stalled out
    in Dec. and Jan.
    --
    Peace! Om

    I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

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