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STOMACH Menudo Tripe Recipe | Day 2 GUTMAS 2017

STOMACH Menudo Tripe Recipe | Day 2 GUTMAS 2017

Greetings my beautiful lovelies! Hello, it’s Emmy! Welcome back to the ♪ second day of Gutmas. ♪ If you missed the first day, be sure to click that link there, or there, and check it out where I eat a pig’s heart. So today and tomorrow are going to be combined into one recipe called menudo. Menudo is a Mexican very stewy soup that contains tripe and sometimes pig trotter which isn’t part of guts at all, I know, but again we use the term Gutmas very loosely here. And that’s why we’re gonna cover day two and day three with menudo. I’ve never actually had menudo before — my dad loves it my mom makes menudo and pozole for him all the time. My folks live in Southern, California… So, I thought I’d make it and share it with you guys today. It is a little bit labor-intensive, mostly in the time it requires to cook it. The tripe, or the stomach lining, takes a long time to cook and to tenderize. So do the pig trotters. But first let’s talk a little bit about tripe. So tripe is the stomach lining of a ruminant. A ruminant is an animal that has a multi-chambered stomach. It has a multi-chambered stomach for a reason because they eat lots of plants. Now, let’s just use a cow for an example — and the cow is chewing on some grass, and it’s mixed with saliva, and it goes down to chambers one and chambers two which are the rumen and the reticulum — also known as flat blanket tripe and honeycomb tripe — it goes into those chambers where it kind of sits and does this kind of pre-fermentation. Then the substance, called the cud, is regurgitated and the cow chews it again; hence the word ruminate: to chew again. So the cut is chewed, and it goes back down, it goes into the third chamber, which is called the omasum — this part is also eaten — then it goes down to the fourth chamber called the abamasum (which isn’t really consumed much because it contains lots of glandular tissue) and then it continues down to the small intestine. All right, so that’s a little physiology for you. Pig trotters, on the other hand, are pretty straightforward. I got mine from the butcher shop where they cut it very kindly for me into pieces. And it’s full of collagen and cartilage and makes a really great gel. I think this is probably the origins of dishes like aspics: using this kind of hoof material, and leg material, to create a natural jelly. So the first thing we want to do is prepare our tripe: we want to make sure it’s really, really clean. Run it under lots and lots of water. Give it a good scrub. And then we’re gonna cut it into bite-sized pieces. Same thing with our pig trotter: we want to make sure it’s really clean. Give this a good rinse as well. In a large stock pot, we’re gonna place our trotter, and all of our tripe, and enough water to cover everything. We’re also going to add a half an onion; a good pinch of Mexican oregano; and about four or five cloves of garlic. Bring this up to a boil and then allow it to simmer for two-and-a-half to four hours until your tripe is nice and tender. And you’ll notice a color change in the broth, too, as it cooks. When you’re getting closer, it’ll get kind of this milky color. And when you lift the trotters out of the soup, they’ll just fall right off. I’m gonna skim all the fat off we can… as possible. You can also refrigerate this, and then you can just very easily remove all the fat from the top. So, once the broth is finished, we’re gonna scoop out all of the pig trotters, and pick out all the bones. And that way it’ll make it a lot easier to eat. Place the meat back. Now we’re going to make our chili place. This is full of flavor. We’re going to take our guajillo chilis — so you’re gonna toast them on a really hot cast-iron griddle — maybe thirty seconds on both sides till you can really smell these kind of fruity toasty aromas. Then we’re gonna cover them with boiling water and allow them to rest for about a half an hour. So after it’s been soaking for about a half an hour, you can pull the peppers out and the seeds will fall out as well. You can also take the seeds out before you soak it — however you want to do it. So we’re going to place the soaked chilies along with four cloves of garlic, and maybe a quarter cup of water —
enough to kind of get the blender going — and whiz that up till you have a nice rich paste. Then we’re gonna place the paste and press it through a sieve to remove all of the skins. And now we have this beautiful red paste… And then add one twenty-ounce can of hominy. Hominy is corn that has been processed so it has this really great kind of crunchy, meaty… um…texture to it. So we’re going to bring this back up to a boil, and simmer this for another forty to forty-five minutes to get all the flavors mixed together. So, at this point, we can serve it, or we can place this in the refrigerator and allow all the flavors to get friendly, and then serve it the next day. Just like a stew, it tastes better the next day. All right, so that wraps up day two of Gutmas. Please come back tomorrow for day three to see me taste my beautiful menudo. And yeah, if you missed day one, be sure to check that out. I hope you guys are having a great holiday season so far, and yeah, share this video with your friends; follow me on social media; and I shall see you in the next one. Toodle-oo! Take care! Byee!

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