Help I need a Tripe Soup recipe!

[Cook Chatty Cathy]

Anyone out there know a good Tripe Soup recipe or two or 3 My husband is craving it and ALL MY RECIPE BOOKS have let me down He says it is a Spanish Soup [a delicacy] of-course one I have never heard of But then I'm of French and Irish heritage.

[shipscook]

does he mean menudo? I have not had it or made it for a very long time. remember it as being very, very good.
now I make posole a lot which has a lot of the flavors, but with chicken or pork usually.
I think menudo is Mexican?
there is also a version in the Phillipines which is a totally different dish.
Here is a link to a history and a couple of recipes-- one calls for a calf's foot and the other not, saw one that called for pig's foot.

here you go-
Menudo Recipes

[Cook Chatty Cathy]

Actually he announces it Mondongo and I did find a recipe after I googled it! It does sound wonderful, I just hope I can find the ingredients.

Recipe: Tripe Soup (Mondongo)

[shipscook]

well, if you can't find annatto oil, you can order seeds to make it with from PENZEYS Spices Home Page . once you have it, I think you will use it lots, I do.

plantains should be available at most supermarkets.

here is the recipe for the olive mix, also something I think you will use more once you have the recipe--
Alcaparrado - Puerto Rican Olive & Pepper Mix Recipe : Recipezaar

and for the ricaito
Recaito & Sofrito Page

We have yuca in the supermarkets here. and around the world working, I have subed any pumpkin I can get, but for the richer flavor of the Indian pumpkin, think I would use butternut squash.

This should be fun,
Nan

[shipscook]

here is another recipe that looks great, also shows how you can sub vegetables, etc. since it is Caribbean, I would use the annatto oil, a real subtle, wonderful flavor.
Sopi Mondongo Recipe (Tripe Stew Recipe) - Caribbean Culture

and another CaribSeek Recipes | Tripe Soup Recipe | Reseta Sopi Mondongo | Receta Sopa de Mondongo | Aruban Recipes

remember I said this would be fun--looks like asking for a recipe for chili, huh? looks like there are several base ingredients and then it's fun!!

Nan

[Cook Chatty Cathy]

Nan,

Thank you for the great info and sites, I actually am familiar with Sofrito and I do have Ground Annato in my spices I actually found it at Big Lots and "scooped" on it! You are correct it is a very flavorful pepper and I really like the flavor. I have a recipe how to make the Annato Oil as it is used in making Pastelles {a Puerto Rican type tamale wrapped in banana leaves similar to how mexican tamales are wrapped in corn husks} Now I am getting anxious to make this soup and it is fun and so interesting when reading all the various sites information on the different cultures beliefs about this soup! The Mexican belief is that it is good for hangovers! Eddie just swears it is wonderful! I am glad that you also concur! Thanks again for all the great info. I really want to find that pumpkin!

Cathy

[chubbyalaskagriz]

Cathy,

I hope you've found a recipe to you and Eddie's liking. Sure looks like Nan had lotsa great stuff to offer.

Would you believe it if I told you I have never eaten tripe- or Menudo- ever? I need to try it- I hear good things about it!

Arturo was a great cook and he introduced me to many incredible Argentinian tastes- but Menudo is Mexican- and was not among the things I ever tried...

[jglass]

They just opened a latin/mexican cooking store here in town.
It is right next door to the place where Jon goes for physical therapy.
Is there anything you need I could check there for it?

[Cook Chatty Cathy]

Thank you for the offer Janie, but we also have a great Latino market here, we have quite the Mexican population here so there are a few stores that cater to them! I am so glad!

Originally Posted by jglass

They just opened a latin/mexican cooking store here in town.
It is right next door to the place where Jon goes for physical therapy.
Is there anything you need I could check there for it?

[lucasantoro]

Hi Cathy,

i have got some recipes from italian traditions.

1.2 Kg of veal trippa (tripe) clean and already boiled,
300 gr beef tail
50 gr butter
50 gr of lard or bacon
2 onions
1 rib of celery
1 carrot
4 sage leaves
200 gr tomatos pulp
100 gr of beans borlotti,
Slices of bread
200 gr di parmigiano reggiano
Salt

Preparation
Wash the tripe with fresh water and leave it dry on a napkin.
Slice it in stripes (not very big)
In case you're using fresh tripe, you need to boil it for about an hour before slicing it.

Put in a pan butter, lard and 1 onion chopped, when the onions blond, add the tripe and make it fries for about 10 minutes. Once it's done add water to make a watery soup, add the beef tail which will enrich the soup, and all the vegetables, cover and let it cook gently for about 2 hours and half

When it is done serve it on the bread slice and spring parmiggiano on it.

Buon Appetito!

Luca

Pasta e Sfizi