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pedro naco

Jan 26, 2003, 9:16 AM

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too subtle?

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was my play on words using the word"ofal" too confusing?

the ofal of an animal are the innards-i really would like some feedback on mexican recipes using same so i can try'em out.

come on you gut cookers-i know you're out there!

Uncle Jack

Jan 26, 2003, 10:47 AM

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Re: [pedro] too subtle?

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Pedro;

I doubt that anyone here would ever accuse you of being "too subtle"

The most commonly used offal or innards in Mexico would likely be tripe. Menudo is a very popular dish in much of Mexico. More so in the northern states where there are more cattle.

pedro naco

Jan 26, 2003, 11:09 AM

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Re: [Uncle Jack] too subtle?

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mmmm-yummy i love tripe-how does one make menudo and what does one serve with it?

esperanza

Jan 26, 2003, 11:11 AM

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Re: [Uncle Jack] too subtle?

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Offal includes anything that, in the USA/Canada, is not generally served at table in its original state. Offal is used in those countries (as well as others) in processed meats such as bologna, hot dogs, and other sausages, or as Spam and other canned meats. 'Everything but the squeal.'

Here in Mexico we eat tripe, the stomach lining of a cow (as menudo), cow udder, feet, brains, and intestines, roasted beef liver and kidneys; we eat pig heads including the lips, ears, snout, and eyes; pig kidneys, feet, spine, and brains, pork liver. In other words, all of the animal is available for use in the home kitchen.

http://www.mexicocooks.typepad.com

pedro naco

Jan 26, 2003, 11:14 AM

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Re: [esperanza] too subtle?

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that's all well and good but how do you prepare some of these wonderfull inner parts-i want recipes please!

Uncle Jack

Jan 26, 2003, 11:22 AM

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Here's a couple

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http://www.vivacincodemayo.org/recipe.htm

One hint....I usually soak the cut up tripe in water with a little lemon juice overnight. It cuts down on the smell of the cooking tripe.

Rolly

Jan 26, 2003, 11:59 AM

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Re: Menudo...umm umm good, sometimes

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Go here for one version of menudo: http://www.mexconnect.com/...cgi?post=15020#15020

There are many variations -- some quite good and some just awful. I eat menudo for breakfast every Sunday -- it's a tradition in my part of Mexico. I always add a bit of Mexican oregano. I call it Mexican oregano because it grows wild in the mountains around Lerdo. It is a good bit stronger than what I was familiar with in the USA.

Many women sell menudo from their kitchens on Sunday morning. I have tried several. My favorite comes from a lady at the mercado downtown.

Rolly Pirate

(This post was edited by Rolly on Jan 26, 2003, 12:04 PM)

sparks

Jan 26, 2003, 1:21 PM

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Re: [pedro] too subtle?

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We used to go to a botana in Mexico City that had a few things I've never run into before and never did get the full description. One was tortillitas covered with what I thought was ceviche - I was told it was brain. The other was a menudo type of soup with what I thought were carrots - I was told it was spine.

The first time I ever saw pork rind in 2 by 3 foot sections I thought it was some sort of bakery item (bread).

Don

Jan 26, 2003, 1:35 PM

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Re: [pedro] too subtle?

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Pedro:

You can find all the recipes you want here. If you want dishes particular to a certain state, click on "Platillos Tipicos de Mexico" on the left hand side and then on the state you are interested in to see the recipes.

http://mexico.udg.mx/cocina/cocinamex.html

pedro naco

Jan 26, 2003, 1:51 PM

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Re: [Don] too subtle?

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thanks don for going to the trouble-but remember i don't speak spanish.

anyone have mexican recipes for brains or pig head?

(This post was edited by pedro on Jan 26, 2003, 1:56 PM)

Uncle Jack

Jan 26, 2003, 2:34 PM

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Re: [pedro] too subtle?

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Pedro;

If you go to that site that Don listed, you will see over in the upper left hand side a button for "Home Page". Go there and you can select English.

esperanza

Jan 26, 2003, 3:53 PM

Post #12 of 50 (3361 views)

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Re: [pedro] too subtle?

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You make pozole with pig head. Try Rick Bayless or Diane Kennedy for recipes.

http://www.mexicocooks.typepad.com

Rolly

Jan 26, 2003, 3:58 PM

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Re: [Uncle Jack] too subtle?

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Thanks for the language tip, Jack. Unfortunately, only some of the recipes are in English.

Rolly Pirate

pedro naco

Jan 26, 2003, 3:59 PM

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Re: [esperanza] too subtle?

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i'm not familiar with those 2 people

Rolly

Jan 26, 2003, 4:04 PM

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Re: [pedro] too subtle?

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Diana Kennedy, The Cuisines of Mexico, Harper and Row. Very good book. She's sort of the Juila Child of Mexican cuisine. She was on PBS a few years ago.

Also look here: http://www.google.com/...h%A0within%A0results

The other guy I don't know.

Rolly Pirate

(This post was edited by Rolly on Jan 26, 2003, 4:06 PM)

jennifer rose

Jan 26, 2003, 4:28 PM

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Re: [pedro] Diana Kennedy

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Well, if you contemplate living in Mexico -- or have any interest in Mexican cuisine -- you'd better familiarize yourself with Diana Kennedy, the highest priestess of Mexican gastronomy. She was definitely the original, and her research set the groundwork for the second and third generation. She's the recipient of the Order of the Aztec Eagle, the highest accolade the Mexican government bestows upon a foreigner. Not knowing who Diana Kennedy is is rather like not knowing about Benito Juarez.

Rick Bayless, whose fame came from operating a Mexican restaurant in Chicago, is definitely the second wave. Patricia Quintana and Zarela are in that category.

(This post was edited by jennifer rose on Jan 26, 2003, 4:30 PM)

derfberger

Jan 26, 2003, 5:30 PM

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Re: [Uncle Jack] Here's a couple

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tried manudo once. never again.
the smell is nausiating not to mention texture]

Mereja

Jan 26, 2003, 6:43 PM

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Re: [pedro] too subtle?

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If you do a google search you will find a lot of recipes for Menudo. But, almost all of them have hominy. Where my husband is from you don't put hominy in Menudo, becuase it then becomes Pozole. The recipes that I looked up on my google search, are like menudo, but leave out the hominy and you will have it.

http://www.vivacincodemayo.org/recipe.htm I did notice another mistake on the recipe. It says take the pieces of calf foot out of the pen, not the pan.

Serve with lemon, onion, cilantro, and fresh tortillas or toasted tortillas.

Jan 27, 2003, 1:03 AM

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Re: [Mereja] too subtle?

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In Reply To

The serving of menudo "con granos (maiz)" or "sin granos" seems to trigger debates of the same religious fervor as what condiments go on a "real" hot dog, how you make a proper martini, or what finger(s) you use to summons the wrath of God. In fondas you'll sometimes see them simply add pre-cooked hominy to the bowl when someone orders menudo con granos (I'm a sin granos kind of guy, myself).

You also sometimes encounter menudo blanco, which seems to be pretty much the same as menudo rojo, except they don't use the ground toasted dried chiles, which imparts the red color to the broth. I've had various people explain to me it's either Sonoran or Sinaloan style menudo.

Uncle Jack

Jan 27, 2003, 5:49 AM

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Mexico, too.

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"Offal is used in those countries (as well as others) in processed meats such as bologna, hot dogs, and other sausages, or as Spam and other canned meats. 'Everything but the squeal.'"

If anyone is squeemish about what they are eating, they should never watch chorizo being made.

UJ

REY

Jan 27, 2003, 9:14 AM

Post #21 of 50 (3299 views)

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Re: [Uncle Jack] Mexico, too.

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I remember going to visit my family in mexico when I was small, and my uncles made chorizo.

first step, hatchet to pig's head :)

I'm sure you know the rest ;)

enjoy!!!

Mereja

Jan 27, 2003, 10:05 AM

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Re: [REY] Mexico, too.

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This year, about 2 days before we headed back to the US, my husband's family decided to give us a real treat. Carnitas, very fresh carnitas. They tried to start very early in the morning, so no one (all the kids and me) would know what was going on. Sorry to say, I knew. You couldn't miss the squeal of the pig getting taken out of the pen. That is a part of Mexico that I would rather not remember. But, somebody has to do it.

(This post was edited by Mereja on Jan 27, 2003, 5:20 PM)

pedro naco

Jan 27, 2003, 4:37 PM

Post #23 of 50 (3270 views)

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Re: [jennifer rose] Diana Kennedy

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well! i guess i better get the book or i most certainly will be denied my fm3-right ms. rose?

i started this thread in the hopes that some regular type mexican folks,not pros, could tell me what they do with internal organs of various domestic beasts and also weird but wonderful external parts.

so far we've got lotsa variations on good old tripe-which i really like a lot-and cow udder-sounds delicious-and also stomach and intestine filled with ,as swift canadian used to say-variety meats-yum!

how about tongue,brain,sweetbreads,liver,kidney,heart and those parts of the male of the species that are removed to neuter 'em?

Jan 27, 2003, 5:20 PM

Post #24 of 50 (3264 views)

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Re: [pedro] too subtle?

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Yo Pedro,how the hell did you end up in the mex connect kitchen.You go boy!!!!!!!

jennifer rose

Jan 27, 2003, 5:48 PM

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Re: [pedro] Diana Kennedy

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In Reply To

well! i guess i better get the book or i most certainly will be denied my fm3-right ms. rose? reply]

You'd certainly better do that, young man. It's an essential part of your cultural education.

Diana Kennedy didn't start out as a pro, but she researched her work by talking to and cooking with what you would call "regular type Mexican folks." Not since Fanny Calderon de la Barca has a foreigner so carefully brought Mexican cuisine and culinary habits to the English-speaking world.

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