Forums > Specific Focus > Mexican Kitchen

Rolly

Oct 14, 2003, 8:12 PM

Post #1 of 9 (875 views)

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Doña Martha's Kitchen

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The weather has begun to moderate in Lerdo (it's not so damn hot), so Doña Martha and I have been talking about making some more cooking stories. We're interested in taking requests. What would you like to see?

In case you don't know what I'm talking about (I often don't), look here:
http://rollybrook.com/...irectory.htm#Kitchen

Rolly Pirate

TomG

Oct 18, 2003, 9:26 AM

Post #2 of 9 (850 views)

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Re: [Rolly] Doña Martha's Kitchen

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What's Mexico without soup! How about a pozole toppings and all?

These are great reports. I can't help but notice Dona Martha's aluminum foil on the stove: a careful person, ella.

HHERRINGTON

Oct 18, 2003, 12:21 PM

Post #3 of 9 (843 views)

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Re: [Rolly] Doña Martha's Kitchen

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Pozole by all means!
----------------------------------------------------

Life is too complicated to be expressed in one liners.

Rolly

Oct 18, 2003, 2:31 PM

Post #4 of 9 (840 views)

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Re: [HHERRINGTON] Doña Martha's Kitchen

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She has given up on the aluminum foil -- more expense than it's worth. I'm glad because it makes hot spots in my pictures.

She will make pozole tomorrow (Sunday 19 Oct) night. I'll have the pictures up a few days later.

Rolly Pirate

Carron

Oct 19, 2003, 10:38 AM

Post #5 of 9 (821 views)

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Re: [Rolly] Doña Martha's Kitchen

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I am currently going through menudo withdrawal. We had a neighbor who for many weeks took our orders and delivered wonderful, hot menudo with all the trimmings directly to our door every Saturday morning. About two weeks ago she quit doing it. I suspect it was costing her more to make than she could reasonably charge. Anyway, I need a menudo fix and am going to try it myself, even if it means staying up all Friday night watching it bubble over my tire-rim brazier.

I have several recipes in popular cookbooks, but I am really not sure how to prepare the tripe itself. I have read that tripe here in Mexico needs much more preparation prior to cooking than tripe in the US. (Not that I ever cooked tripe in the US!) The grocery stores in my area sell it in large frozen bricks similar to a block of lard.

Hope you guys can help me out soon.

Rolly

Oct 19, 2003, 7:23 PM

Post #6 of 9 (810 views)

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Re: [Carron] Doña Martha's Kitchen

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I had menudo for breakfast this morning as I do most Sunday mornings. This afternoon Doña Martha made pozole which I had for supper. No comparison -- I may never eat menudo again. I'll have pictures up soon, maybe Monday evening.

Martha says she doesn't make menudo. Too much work and too much smell. Her pozole is better, anyway.

Rolly Pirate

(This post was edited by Rolly on Oct 19, 2003, 7:25 PM)

Uncle Jack

Oct 21, 2003, 4:46 AM

Post #7 of 9 (786 views)

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Re: [Carron] Doña Martha's Kitchen

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After you thaw the tripe, wash it several times in cold water and remove any clinging fat. Cut the tripe up in to what ever size you intend to use and then soak it overnight is cold water with a little lime juice or white vinagar added and that will cut down on the odor when cooking.

uj

Oct 21, 2003, 7:45 AM

Post #8 of 9 (777 views)

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Re: [Uncle Jack] Doña Martha's Kitchen

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Quote

Uncle Jack writes:
.... Cut the tripe up in to what ever size you intend to use and then soak it overnight is cold water with a little lime juice or white vinagar added and that will cut down on the odor when cooking

I've seen this advice in the past and have always wondered are you supposed to cook the tripe in the same acidified water, or after the overnight soak do you dump the water and boil the tripe in fresh water?

Regardless, I've also been told that you should bring the tripe to a boil and dump the water several times until the "protein scum" (more polite euphemisms can be used) doesn't form anymore.

Uncle Jack

Oct 21, 2003, 10:36 AM

Post #9 of 9 (768 views)

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Re: [ET] Doña Martha's Kitchen

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I dump the soaking water and start the boiling process with fresh and , Yes, I add a bit of lime juice to the pot. The "scum" is the cooked blood serum that forms whenever a piece of meat is boiled. I just remove it with a spoon a couple of times. After the first 10 minutes, you shouldn't have anymore "scum" forming.

uj