Vegetarian thread

[TomServo]

might not like this if your a vegetarian..

http://allrecipes.com/Recipes/BBQ--Grilling/Main.aspx

[ragabashpup]

I didnt like it because Paula Dean's scary self was staring at me from the right hand side of the page. I had to close it. I couldnt look at her anymore.

[thirt33n]

i'm a cattle rancher.

[TomServo]

A large saucepan
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano

Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve

[Token]

TS, could we speed that recipe up with a pressure cooker?

Also, can the tripe be cut after it is cooked the first round and not as tough?

T

[TomServo]

Yup, my grandfather used a pressure cooker...have since lost his recipe. so not sure how long in the pressure cooker...but definitely alot faster! Also, soaking the tripe in white vinegar overnight eliminates that aweful smell tripe makes when it's boiling...after all the ingredients are in smells great though

best to cut it before...smaller pieces the better, like 1/2inch x 1 1/2inch or less

[TomServo]

Found the ingredients my grandfather used:

3-4 lbs tripe
1 large can Yellow Hominy
3 Cloves Garlic minced
1 large yellow onion diced
1 large can pureed tomatos
2 tbsp. Oregano
hot sauce to taste
salt and pepper to taste

wash tripe with lime and boiling water, soak overnight in white vinegar. Cut tripe in small pieces. pressure cook for? add hominy and all other ingredients pressure cook for? those are the best directions I can give you for now

much simpler recipe. Think he got it from his neighbor in San Bernardino. How he used the pressure cooker I'm not sure, but Ill ask relatives...they may remember

cool thing is, he would freeze the whole batch, and chop out a portion and heat, whenever he wanted some