How do you make tripas?!
I'm having a little trouble making tripas, does anyone know how!?Www@FoodAQ@Com
Answers:
Tripas de leche are bovine milk glands!. They look like intestines!. Probably available in your local Mexican grocery!.
First the cleaning!.!.
Put raw un-cleaned tripe directly from container into boiling water for 5 minutes to kill germs!.
Boiling makes them easier to clean and will not change the taste!.
Wash your hands after touching raw tripe!.
Clean everything in the kitchen that raw tripe may have touched using 1 tablespoon of bleach per gallon of water to kill germs!.
After boiling tripe, washing hands and cleaning surfaces, clean your kitchen!.
I prefer to use the small intestines, commonly found in Mexico, which are true "tripas," as but since tripas can be hard to find in the U!.S!., honeycomb tripe can be substituted, as long as its cut up into small sections!. You can fry the tripas on a griddle, or a comal, or better yet, in the authentic Mexican style, grill it on a mesquite-fired grill, outside, of course!.!.!.
Tools: Cast iron skillet, comal, or grill,
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6 oz tripe, cut into small squares about 3/8" square; size not critical
4 corn tortillas,
Tomatoes, cilantro, cabbage, onions, line slices, radishes, guacamole, etc!. for garnish
Cooking oil as needed
Heat oil in cast iron skillet over medium-high heat!. There should be enough oil to cover tripe!. Place cut-up tripe in pan and fry until golden brown and rather crispy, about 10 minutes, stirring as needed!.
If you prefer to grill your tripas, Marinate a few hours in a rich mixture of Tabasco, Worcestershire, beer, teriyaki, soy sauce, and mustard!. Heat your grill to high heat!.
Chop into foot-long lengths and grill over hot coals until semi-crisp!. The strips will shrink to about three inches!.
Heat ungreased comal on burner at medium-high heat!. Place 1 tortilla on comal, heat until slightly blistered, about 20 seconds and turn over!. Heat other side until slightly blistered, about 10 seconds!.
Place tripe on tortillas, add garnishes and serve immediately!.Www@FoodAQ@Com
First the cleaning!.!.
Put raw un-cleaned tripe directly from container into boiling water for 5 minutes to kill germs!.
Boiling makes them easier to clean and will not change the taste!.
Wash your hands after touching raw tripe!.
Clean everything in the kitchen that raw tripe may have touched using 1 tablespoon of bleach per gallon of water to kill germs!.
After boiling tripe, washing hands and cleaning surfaces, clean your kitchen!.
I prefer to use the small intestines, commonly found in Mexico, which are true "tripas," as but since tripas can be hard to find in the U!.S!., honeycomb tripe can be substituted, as long as its cut up into small sections!. You can fry the tripas on a griddle, or a comal, or better yet, in the authentic Mexican style, grill it on a mesquite-fired grill, outside, of course!.!.!.
Tools: Cast iron skillet, comal, or grill,
---------------
6 oz tripe, cut into small squares about 3/8" square; size not critical
4 corn tortillas,
Tomatoes, cilantro, cabbage, onions, line slices, radishes, guacamole, etc!. for garnish
Cooking oil as needed
Heat oil in cast iron skillet over medium-high heat!. There should be enough oil to cover tripe!. Place cut-up tripe in pan and fry until golden brown and rather crispy, about 10 minutes, stirring as needed!.
If you prefer to grill your tripas, Marinate a few hours in a rich mixture of Tabasco, Worcestershire, beer, teriyaki, soy sauce, and mustard!. Heat your grill to high heat!.
Chop into foot-long lengths and grill over hot coals until semi-crisp!. The strips will shrink to about three inches!.
Heat ungreased comal on burner at medium-high heat!. Place 1 tortilla on comal, heat until slightly blistered, about 20 seconds and turn over!. Heat other side until slightly blistered, about 10 seconds!.
Place tripe on tortillas, add garnishes and serve immediately!.Www@FoodAQ@Com
2 pounds tripe
1/2 cup white vinegar
1 teaspoon vanilla extract
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
4 cloves garlic, coarsely chopped
2 cups basic tomato sauce, recipe follows
1/4 cup pecorino Romano, freshly grated
1/4 cup Parmigiano-Reggiano, freshly grated
1 bunch mint leaves, finely chopped
In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches!. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary!.
Drain the tripe, reserving the cooking liquid, and allow to cool!. Slice the tripe into 1-inch strips!.
In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking!. Add the onion, garlic and tripe and saute 3 minutes!. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes!.
Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine!. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture!.
BASIC TOMATO SAUCE:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat!. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes!. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft!. Add the tomatoes and juice and bring to a boil, stirring often!. Lower the heat and simmer for 30 minutes until as thick as hot cereal!. Season with salt and serve!. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer!. Yield: 4 cupsWww@FoodAQ@Com
1/2 cup white vinegar
1 teaspoon vanilla extract
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
4 cloves garlic, coarsely chopped
2 cups basic tomato sauce, recipe follows
1/4 cup pecorino Romano, freshly grated
1/4 cup Parmigiano-Reggiano, freshly grated
1 bunch mint leaves, finely chopped
In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches!. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary!.
Drain the tripe, reserving the cooking liquid, and allow to cool!. Slice the tripe into 1-inch strips!.
In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking!. Add the onion, garlic and tripe and saute 3 minutes!. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes!.
Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine!. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture!.
BASIC TOMATO SAUCE:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste
In a 3-quart saucepan, heat the olive oil over medium heat!. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes!. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft!. Add the tomatoes and juice and bring to a boil, stirring often!. Lower the heat and simmer for 30 minutes until as thick as hot cereal!. Season with salt and serve!. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer!. Yield: 4 cupsWww@FoodAQ@Com