by Gregor 43 Replies latest jw friends
I'll take Pozole, great flavor, many of the same ingredients as Menudo, and no tripe
Liver..................liver.............I tried beef liver with onions once, nearly puked. Turkey gravy with the organ meats (other than gizzard) is good. Well Gregor, I'd try it if you did the cookin'.
Then serve it to your evil minions to ensure their undying loyalty
Raises hand.....willing to be your minion for a bite of that steak!
What about oysters?
I heard somewhere that fava beans and a glass of Chianti go well with a certain kind of liver.
The best liver I ever ate was fresh Elk liver. I friend who is a hunter gave me a big piece and I sauteed it with some onions. My son and I ate the whole thing. Wife and daughter wouldn't even look at it. Perfect!
Ever see those National Geographic pics of Eskimos eating raw seal liver? They bite into a big piece and cut it off with those curved blades. I'd be afraid I'd cut my lips off. They make it look delicous.
Kidney pie sounds good! Organ meats don't bother me! Must be a dub thing!?
btt
I have to honestly say that I've never been that hungry.
If I'm ever stranded on a deserted island, and all that is left to eat is canned menudo, tripe, liver or gizzards, I think I'll eat my big toe.
Put me down for some liver! I usually go for beef liver rather than chicken liver though. I suppose it would be possible to cut the liver up into bite-sized "poppers." One of my favorite ways to prepare beef liver is to coat the slices with onion powder - not onion SALT, not onion GRANULES - onion POWDER. Just onion powder, no flour. Nothin' else; don't need it. The onion powder will not coat the liver heavily, and it fries up just nice. Sometimes I fry with just a little butter, sometimes with oil, sometimes with a dry teflon skillet.
And lamb's kidneys are fine, too.
And tripe. I had some tripe today, in fact, at a Dim-Sum restaurant in Seattle's international district. Tripe has very little flavor of its own - it's all about texture. That dim-sum tripe was pretty darned good. I like the tripe generally found in authentic Italian restaurants too.
Also had rocky mountain oysters done up as "ginger beef" in another Chinese restaurant here. It took me a minute to realize what those oblate spheroids of 'beef" really were... bon apetit!
As for the question:
if chitterlings is stomach, then what is tripe? Is one from a pig and another from a cow?
Chitterlings aren't stomach, they're intestine, and if you'veever eaten sausage, guess what it was covered with? That's right! Tripe is cow's stomach.
"Every moving animal that is alive may serve as food for YOU."
chicken livers are delicious, but I don't eat liver any more since I found out that bodies (animal and human) store toxins in the fats and organs - organ meat is more toxic than muscle meat. Just the same, I always liked liver, gizzards, and sweetbreads - that sort of thing. You can have tripe, though. Too stinky.
