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Started By
Message
Give me your sweetbreads, your brains, your goat chunks, and your tripe...
Posted on 7/1/14 at 7:04 pm
Posted on 7/1/14 at 7:04 pm
My local Mexican market has everything offal. Anything you want, they got it. Cow brains? Chicharrons? Tripe of all kinds? Whole cow heads just wrapped in plastic bags? Chicken feet? Hearts? Beef and chicken liver?
Yeah they got it all.
And it's pretty cheap. I picked up a pound of chicharron con carne (cracklins) for $4 today.
But I have no idea how to cook the weird stuff. What's your grandma's po folk recipe for this bizarre foods?
Yeah they got it all.
And it's pretty cheap. I picked up a pound of chicharron con carne (cracklins) for $4 today.
But I have no idea how to cook the weird stuff. What's your grandma's po folk recipe for this bizarre foods?
6
Posted on 7/1/14 at 7:08 pm to StringedInstruments
That sounds...
Offal
That's really all I have to contribute. Sorry.
Offal
That's really all I have to contribute. Sorry.
Posted on 7/1/14 at 8:09 pm to StringedInstruments
quote:
Cow brains
If they are calf brains, scramble them up with some eggs.
quote:
Chicharrons
You can make tacos out of them. Search the internet for a recipe, but it's essentially reconstituting them in a spicy salsa.
quote:
Tripe of all kinds
Menudo
quote:
Whole cow heads just wrapped in plastic bags
Sounds like barbacoa is in your future.
Posted on 7/1/14 at 8:19 pm to StringedInstruments
I'd love to have access to all that stuff.
Are they turnin over a lot? Does it always look fresh?
Are they turnin over a lot? Does it always look fresh?
Posted on 7/2/14 at 8:19 am to StringedInstruments
quote:
(cracklins) for $4 today
I got a bag of $16/lb cracklins I'm munching on. Yum stuff.
Posted on 7/2/14 at 8:22 am to StringedInstruments
Find a recipe for Trippa a la Romana. 
Posted on 7/2/14 at 8:29 am to StringedInstruments
Yikes.
I'm weird about that stuff. I'll devour it in a restaurant, but the preparation freaks me out.
I don't even clean out my own whole chickens. I make Jones do it.
I'm weird about that stuff. I'll devour it in a restaurant, but the preparation freaks me out.
I don't even clean out my own whole chickens. I make Jones do it.
Posted on 7/2/14 at 8:44 am to BRgetthenet
quote:
Are they turnin over a lot? Does it always look fresh?
Some of it turns over quickly. I went in one morning to see three huge tubs of tripe completely full and returned that evening to see them mostly empty. The cow heads are gone by noon. The brains, sweetbreads, and livers don't seem to sell that well. Surprisingly, the octopus goes from a dozen to 2 or 3 each day.
They have a HUGE butcher area in the back of their store. I wouldn't be surprised to find out they receive a whole cow or whole pig and clean it themselves each day. You can hear the saws going at all times.
Pretty cool place. Mi Pueblo in Pelham, AL.
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