Thread: 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

"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

"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

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.

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

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

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.

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.

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

"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

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.

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

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

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



I thought they broke up years ago?

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

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.

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

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

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

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