5/17/2023 0 Comments Best way to cook machacha beef![]() ![]() After 2 hours, once the nixtamal begins to soften, add sliced tripe and simmer for 10 minutes.A small amount of reduction in the cooking liquid is desirable to concentrate flavors. If the pot begins to run dry, add hot water. Cook nixtamal loosely covered until softened enough to just begin bursting, approximately 2 hours.Once simmering well, add bay leaves and Mexican oregano. Add 3 quarts of water and bring to a steady simmer, removing any scum or impurities that rise to the top. Note: the onion and garlic skins need not be removed unless off in appearance. Place in a large stock pot along with the white onion and garlic. Rinse nixtamal well, removing any damaged or off color grains.This new speakeasy is a son's homage to Paul Keeler Here's where to score food deals and freebies on Tax Day Couple shutters beloved BBQ restaurant after 14 years ![]() Make it at home: I guarded this 'secret' recipe for Sonoran chorizo for a decade Recipe: How to make menudo blanco estilo Sonora When tender, remove tripe from the cooking liquid and allow to come to room temperature before cutting into ½-inch by two-inch pieces.The tripe should have a consistency similar to chewy rice or tapioca. To test for doneness, slice a thin piece of the meat, about half an inch, and allow to cool for a few minutes before tasting.Bring to a steady simmer and cook until the tripe has softened, but still retains some chew, about one to two and a half hours, depending on the type of tripe. Add ¼ cup distilled vinegar and one teaspoon of kosher salt. Place the clean tripe in sauce or stock pot and cover with at least two inches of cold water.After the second rinse, check the tripe for any other traces of attached fat and remove as needed.Rinse well under cold running water, removing all the salt. Soak the scrubbed tripe in a mixture of one cup distilled vinegar and three cups cold water for five minutes.Use a small handful of kosher salt to scrub the tripe thoroughly, being sure to include honeycomb pockets.Place the tripe in a flat layer and use a small knife to scrape away any attached fat.The result is a soup that not only fails to soften the chewiness of the tripe, but also infuses the broth and nixtamal with the natural and expected stink of a cow’s digestive system.Īppealing, isn’t it? Still, when cooked properly, tripe is not just perfectly edible, it can be deeply satisfying and nutritionally rich. These two elements have to simmer together until the tripe is tender. Menudo combines a rather absorbent ingredient-dry corn reconstituted in an alkali solution or nixtamal-with a potentially foul smelling, always chewy organ meat cut into large squares. The problem is not in the ingredient itself – honeycomb tripe –but the technique used to make it and the cut used for menudo. A better menudo starts with properly prepared tripe Depending on how much tripe is added into the soup, a slight mineral quality comes through in the broth, but largely it is the earthy sweetness of corn that should dominate. Good menudo is a clear broth with just the barest hint of a gelatinous thickness, which pleasantly sticks to the palate. ![]()
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