jrn
Full Fledged Farker
That's how we roll in Mississippi!!
Menudo...........Updated with Pron
- Thread starter BobBrisket
- Start date
Hankdad1
is one Smokin' Farker
deepsouth
somebody shut me the fark up.
I'd eat it, the brains and the menudo, but for the record, we don't all roll like that in Mississippi.
mbshop
Babbling Farker
looooong ago i used to eat it in hawaii as a fix for hangovers.
then someone told me what it was made of.
wife loves the stuff.
then someone told me what it was made of.
wife loves the stuff.
WineMaster
Babbling Farker
No real Chorizo cause its made from the part of the pig that smiles at ya. You know, the inside of its mouth. I know I know. Take a shot for me, then repeat till you understand. I wish I could eat it but I cant.
BobBrisket
Moderator
I see. Around here this stuff is iconic in terms of chorizo. I'm positive it's made with many "other" parts that are nowhere near the mouth! LOL! It's used for breakfast with eggs and is really good. Super salty and greasy and not healthy at all. It's basically red mush in a casing. I use it for things like chili as the fat base and it adds flavor and color. I use it as the fat base in discada too.
The mom and pop shops make their own versions of chorizo. They use mostly butts, etc and toss in a good bit of pork fat. I'm sure they mix in some beef etc into it.
Homemade chorizo using pork butt, is good stuff!
Fo Sizzle My Nizzle
is one Smokin' Farker
Great cure for hangovers but all the menudo I've eaten has had a funky rubbery texture. Not for me unless you can get rid of the rubber funk.
BobBrisket
Moderator
The key would be in the boil. I just NOW, shut it down. It's been simmering since about the time I posted the thread. It takes hours to break the tripe down. If you get it at a restaurant, dont' go too early in the morning. At that point, most places have just gotten it going. Later in the morning means they've had it simmering longer and the texture will be better.
I'm beat! Menudo in the AM tomorrow! By the way, the house smells GREAT!
Bob
NorthwestBBQ
somebody shut me the fark up.
I hate "rubber band" soup but I love to drink the broth! :thumb:
goodscotch
Is lookin for wood to cook with.
Have you ever tried it using a crockpot? That's how I do it.
BobBrisket
Moderator
Chicken salad sammiches!
Breakfast of Champions! Had some good heat to it. Tripe was perfectly soft! I'll have a few more bowls throughout the day I'm sure!
BobBrisket
Moderator
Don't know about a crockpot. Took long as it was to boil it down. I have been thinking about using a pressure cooker though just fro the boil to cut down on time.
WineMaster
Babbling Farker
Damn, that does look good, wish I was there to try some with ya!
HeSmellsLikeSmoke
somebody shut me the fark up.
You shore do eat good around there!
I didn't think I would, but now that I see it I would eat a bowl of that.
I didn't think I would, but now that I see it I would eat a bowl of that.
WineMaster
Babbling Farker
The Tripe does kinda look like stewed morels. Mabey could trick the brain. I have seen the recipie for I think it was Kevins post for Chorizo from Butts. I doubt it would be the same as the real stuff is very fatty. Mabey Ill try it again. 1 lb burger and 1 lb chorizo for tacos.
caseydog
somebody shut me the fark up.
leanza
Babbling Farker
Looks good in the bowl there Bob. Not for me though. As far as chorizo, what I read on the label that chases me away is salivery glands and lymph nodes. Again, not for me.
BobBrisket
Moderator
LOL! I guess chorizo is the Mexican version of hot dogs. Some chorizo made with straight up pork meat is good stuff. That's how I prefer mine too. Somewhere on here is a thread where I made some with butt. That was dang good.
WineMaster
Babbling Farker
So find it Moderator extrordinare I looked through all Kevins posts he stared and didnt see it. Which reminds me. Man I miss his posts!
Bigdog
somebody shut me the fark up.
I dream of someday having a bowl of that at Bob's house. :thumb:
