Quoting Dave Drum to Jim Weller <=-

I've helped prepare pig guts to make chitterlings on hog
slaughtering day

I haven't but Roslind did as a kid on the farm, but for use as
sausage casings not chitterlings. They just aren't a Canadian thing.

And I've eaten chitterlings

I haven't. I hadn't even heard of them in Ontario until I got cable
TV that brought in American stations and one of our feeds was from
a Detroit station. There were ads from some supermarket chain that
were aimed at African Americans and one of the offerings was
chitlins in 10 lb pails. That's also when I first heard about
collards.

I wouldn't mind trying them someday; I imagine they're rather
tripe-like.


Cheers

Jim


... WHITE GRAVY IS NOT A THING!

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JIM WELLER wrote to DAVE DRUM <=-

I've helped prepare pig guts to make chitterlings on hog
slaughtering day

I haven't but Roslind did as a kid on the farm, but for use as
sausage casings not chitterlings. They just aren't a Canadian thing.

Most chitterlings come from the large intestine. We took our sausage
casings from the small intestine. I wasn't involved in the sausage
stuffing so I've no idea how they got from the thick(ish) walls of the
pig intestine to the thin membrane used to contain the sausage meat.

And I've eaten chitterlings

I haven't. I hadn't even heard of them in Ontario until I got cable
TV that brought in American stations and one of our feeds was from
a Detroit station. There were ads from some supermarket chain that
were aimed at African Americans and one of the offerings was
chitlins in 10 lb pails. That's also when I first heard about
collards.

My grandmother was big on "greens". Collards, mustard, dandelion, turnip,
etc. Oddly, kale was not on her radar. I don't recall even hearing about
kale to the point it impinged on my consciousness until well into this
century. And when I saw it in the stores I recognised it as "leaf"
cabbage. Bv)=

I wouldn't mind trying them someday; I imagine they're rather
tripe-like.

Somewhat. Depends on how they're cooked. I like them done the same as
"pork skins" and laced with hot sauce or dusted w/ground chile.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Louis Deep Fried Tripe
Categories: Beef, Offal, Herbs, Dairy
Yield: 10 Servings

3 lb Beef tripe; in 1/4" strips
Oil for frying
1 lg Egg
2 tb Barbeque sauce
1 1/2 c Milk
2 c All-purpose flour
1 tb Garlic powder
2 ts Ground black pepper
1 ts Italian seasoning

Place the tripe into a large pot, and cover with a lot
of water. Bring to a boil over high heat; reduce heat to
medium-low, cover, and simmer 1 1/2 hours. Drain, then
rinse well with cold water. Drain in a colander,
squeezing out the excess water.

Heat oil in a deep-fryer or saucepan to 375°F/190°C.

Beat together the egg, barbeque sauce, and milk in a
mixing bowl. Stir in the flour, and mix until no dry
lumps remain. Season with garlic powder, pepper, and
Italian seasoning.

Dip the pieces of tripe into the egg batter, and allow
the excess to drip off. Deep fry the tripe in the hot
oil until golden brown, about 2 minutes. Allow the tripe
to drain on a paper towel-lined plate before serving.

Recipe By: Chef Prentice

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Anchovies = sea bacon

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Quoting Dave Drum to Jim Weller <=-

JIM WELLER wrote to DAVE DRUM <=-

I wasn't involved in the sausage stuffing so I've no idea how
they got from the thick(ish) walls of the pig intestine to the
thin membrane used to contain the sausage meat.

Roslind says while they're being cleaned, they are turned inside
out and the fatty mucous lining is scraped off until one is left
with just a thin white casing membrane. And you can stuff both
the intestines and the stomach.

My favourite pork stomach treatment is when a Chinese butcher shop
hangs an inverted stomach below a chunk of BBQ pork or a duck as
they are getting roasting on a hook. The stomach gets continually
basted with juices from above as it cooks up into a darkened crisp.
When done it gets cleavered into anonymous looking innocent little
strips so you can feed them to anybody.

Another Somali dish:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb Suqaar
Categories: Lamb, Somali, Stews, Chilies, Curry
Yield: 6 servings

2 tb Cooking oil
1 Onion, finely chopped
2 cl Garlic, crushed to a paste
3 Leafy Stems Fresh Coriander,
-finely chopped
425 g Can Tomatoes in juice
1 kg Lamb Shoulder Meat, cut into
-small chunks
Salt
1 ts Chilli Powder
1 c Water
1 lg Carrot, peeled & sliced
2 md Potatoes, peeled & cut into
-chunks
1 ts Cumin Seed
1 ts Curry Powder

Heat oil in a large, heavy pan & fry the onion until it starts to
colour. Add the garlic & coriander & saute a minute more. Add the
tomatoes & stir thoroughly. Put a lid on the pan & cook for 5
minutes over moderate heat. Add the lamb, salt & chilli powder;
stir & cook another 10-15 minutes. Add the water, carrot,
potatoes, cumin seeds & curry powder. Stir & cover. Cook over a
very low heat until the meat is tender - about 1 1/2 hours.

Source: New Zealand Listener, November 13, 1999

MMMMM







Cheers

Jim


... Soul food vs. Country food: it's the same thing!

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JIM WELLER wrote to DAVE DRUM <=-

I wasn't involved in the sausage stuffing so I've no idea how
they got from the thick(ish) walls of the pig intestine to the
thin membrane used to contain the sausage meat.

Roslind says while they're being cleaned, they are turned inside
out and the fatty mucous lining is scraped off until one is left
with just a thin white casing membrane. And you can stuff both
the intestines and the stomach.

That both makes sense and makes me glad I wasn't involved with that part. Sounds labour intensive.

My favourite pork stomach treatment is when a Chinese butcher shop
hangs an inverted stomach below a chunk of BBQ pork or a duck as
they are getting roasting on a hook. The stomach gets continually
basted with juices from above as it cooks up into a darkened crisp.
When done it gets cleavered into anonymous looking innocent little
strips so you can feed them to anybody.

I'd eat that in a Sarasota Second.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Tripe
Categories: Five, Offal, Chilies
Yield: 4 Servings

2 lb Beef tripe
1 c Flour
Salt, black pepper & cayenne
Oil; for frying

"Another way to use those organs that are becoming the
'posh' thing in expensive restaurants. A delicacy that has
been enjoyed by slaves and African-Americans for years.
Mexicans use it in their Menunudo."

Heat oil to 350°F/175°C. Boil tripe until tender. Allow to
cool enough to handle. Cut tripe into strips or cubes. Mix
flour, salt, and both peppers. Dredge tripe in flour
mixture. Fry until golden brown. Drain on paper towels.

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... "It is the nature of all greatness not to be exact." -- Edmund Burke

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