Quoting Bill Swisher to Dale Shipp <=-

I wonder if tripe is available to most/any of us here.

I mostly see it being sold for Menudo.

I've heard of but never made menudo. There's not much in the way of
Mexican or Tex-Mex influences in Canadian cuisine other than tacos,
salsa, guac and tortilla chips.

I am more familiar with French preparations.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tripe a la Mode De Caen
Categories: French, Offal, Beef
Yield: 8 Servings

3 lb Fresh tripe
1 Calve's foot; split
2 lb Onions; sliced
1/4 lb Beef suet
1 Onion; stuck with
3 Cloves
1 Bay leaf
1 Bouquet Garni
1/4 c Calvados
Cider

Bouquet Garni: Tie in a bunch 3 sprigs each parsley and chervil with
2 sprigs fresh thyme.

Trim, wash, soak, blanch, wash again, drain and cut into 1 1/2"
pieces. Wash and blanche a calve's foot. Peel and slice the
onions. Dice the suet.

Line the bottom of a casserole with a layer of onions, then a
layer of tripe and a sprinkling of suet. Continue to build layers
and top with the calve's foot and clove studded onion, a bay leaf
and the bouquet garni. Pour over this the Calvados or brandy and
enough water or cider to cover.

Bring just to a boil. Seal the casserole with a strip of pie pastry
dough and bake in a preheated 250 F oven for 12 hours. When ready to
serve break the seal, remove the bouquet garni, bay leaf and whole
onion. Degrease the sauce and pick the meat from the calve's foot.
Return the meat to the casserole to heat through and serve in
preheated individual small casseroles with boiled parsley potatoes.

From the 1964 Joy of Cooking.

The New York Times Cook Book suggests the following variations: use 4
calve's feet, add carrots, leeks and celery, lots of coarse freshly
ground black pepper and 1/2 cup Calvados.

JW

MMMMM




Cheers

Jim


... A taco is a beef love letter in a corn envelope you mail your stomach

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Quoting Dale Shipp to Dave Drum <=-

tripe and honeycomb tripe / the difference?

A cow has four stomachs. The first three are called tripe.

The very first one, called blanket tripe, has flat, smooth
walls.

Honeycomb tripe comes from the second stomach chamber. It has a
honeycomb pattern on the inside of its wall. It is the tenderest,
best tasting one.

The third one is called book tripe as it is filled with layers that
look a little like pages of a book.

The fourth one is called reed tripe, which is where rennet comes
from. It's edible too but not as popular. It is tough and smelly
when raw. One needs to soak it in salt water or skim milk, then
simmer it forever and then season and cook it some more.

might be only found in your real butcher shop.
4 lb Oxtails

My supermarket does have them. They're not cheap any more though!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chez Henri's Cuban-Style Braised Oxtail
Categories: Beef, Caribbean, Stews
Yield: 6 Servings

8 lb Oxtail, trimmed of fat; cut
-in 2" segments
2 c Finely chopped onions
2 c Finely chopped carrots
1/2 c Chopped celery
1/2 c Red bell pepper; diced
1/2 c Green bell pepper; diced
3 Cloves garlic; minced
3 ts Ground cumin
1 ts Ground coriander seed
2 Bay leaves
1/4 c Capers; rinsed
3 c Canned tomatoes with their
Juice; chopped
4 c Beef stock
1/2 c Chopped fresh cilantro;
For garnish
6 sl Garlic toast

Preheat the oven to 450 F. Put the oxtail in a high-sided roasting
pan and roast in the oven for 30 minutes, turning it once. Remove
it from the oven and pour off the rendered fat.

Distribute all the vegetables and spices - including the cumin,
coriander seed, bay leaves, and capers - around the oxtail. Pour
the tomatoes and beef stock over the oxtail with enough water to
cover. Place in the hot oven for 1 hour. Check every 15 to 20
minutes and stir with a spoon to break up any crust that forms
(add water if it seems dry).

After 1 hour reduce the heat to 350 degrees and continue cooking
until the oxtail is done, about 1 hour more. Pull one large piece
of oxtail to check for doneness: The meat should fall from the
bone. Remove the oxtail from the sauce and skim off as much fat as
you can.

Let the oxtail cool and chill overnight in a container, covered
with the sauce. When cold, remove the layer of solidified fat on
the surface. To serve, slowly reheat the oxtail in the sauce and
stir in the chopped cilantro. Serve the oxtail in bowls, the sauce
spooned over it, with garlic toast and sprigs of fresh cilantro.

Recipe by: Paul O'Connell of Chez Henri's in Cambridge, MA.

Source: Boston Globe - 3/18/98

From: Garry Howard

MMMMM

Cheers

Jim


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JIM WELLER wrote to BILL SWISHER <=-

I've heard of but never made menudo. There's not much in the way of Mexican or Tex-Mex influences in Canadian cuisine other than tacos,
salsa, guac and tortilla chips.

Well if you ever get my way...I'll go out of my way to make sure you guys have an opportunity to do Tex-Mex. When Connie and I moved to Anchorage the very first place we went out to eat at was a Tex-Mex joint, later we found one we liked better. I have a basic understanding of Tex-Mex...I remind you my mother was from San Antonio Texas and we dropped in to visit relatives at regular intervals while traversing the country during duty station changes. Plus I had the unfortunate experience of living there for several years, until I made my escape, and then again Colorado has a pretty long tradition of eating the food and I lived there for 15+ years.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Pot Pie 1
Categories: Chicken, Easy, Casserole
Yield: 6 Servings

2 9-inch deep dish pie crusts
-(1 will be for the "lid")
2 cn Condensed Cream of Potato
-soup
1 cn Mixed Vegetables (16oz.)
2 c Cooked turkey or Chicken
1/2 ts Black pepper
1/2 c Milk

Thaw out frozen Pie crusts. (They usually come 2/package) Roll out
out one to use as a "lid" on the pie.

Mix remaining ingredients together and pour into pie crust.

Put crust lid on and make several slits in it.

Place on cookie sheet or pizza pan. (This is important, as the pie
will very heavy and you will want the cookie sheet to help give it
support on your oven's wire rack.)

Bake 45 min at 375.

From: "Bumgarner Family Recipes," submitted by Dorothy Cloyd. Posted
on COOKing Echo by Bud Cloyd. U/L to NCE by Burt Ford 12/96.

MMMMM

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//Hello Bill, //

*12.10.21* *10:38:00* in area *COOKING*

Well if you ever get my way...I'll go out of my way to make sure you guys have ... Tex-Mex

Texas?.. And what is Mex, chief? :)


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Denis Mosko wrote to Bill Swisher <=-

Texas?.. And what is Mex, chief? :)

Tex-Mex is a fusion of spicing and cooking techniques found, originally, in Texas which resemble some of the food found in Mexico. Mexico itself has a rich food history from the amalgamation of indigenous ingredients and imported French/Italian chefs which were brought by the Spanish after they invaded.

The southwestern part of America shares a long border with Mexico and the cultures have blended over the last two centuries.


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