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What Mexican meat is made of intestines?

Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce.

en.wikipedia.org - Tripas - Wikipedia
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Mexican dish

Tripa Machitos with beans Type Offal Place of origin Mexico Main ingredients intestine Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled.[1] Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with pico de gallo and guacamole.

Preparation [ edit ]

Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery.[2] They are traditionally cooked in a "Disco" which is constructed of two tilling discs (commonly used in the farming industry) welded to an iron pole in the center of the discs to form a wok like bowl on top of the pole with another disc about 8 to 10 inches (20 to 25 cm) below it. The tripas are placed in the top disc and filled with water while the lower disc is filled with wood or charcoal, thus creating the heat to cook. The tripas are boiled for several hours until tender, adding water as needed. Once they are tender the cook will allow the water to boil off and then finish the preparation by continuing to let them cook in their own fat.[3]

Tripas are prepared in three levels:

'Soft' preparation is attained shortly after the water boils off while the tripas are still tender with a velvet like texture. Properly prepared, they should not be rubbery but should have some firmness to them. 'Medium Crispy' is reached by allowing the tripas to continue to cook in their own fat long enough for the exterior to crisp and harden. The center of the tripas are usually still soft and velvety. 'Extra Crispy' preparation is reached by allowing the tripas to cook long enough to get crispy all the way through. Sometimes lard is added to the disco to reach this level of crispness but the true "Cocineros" (Mexican chefs) contend that it is best done using their own fat.

Portuguese tripas [ edit ]

tripas à moda do Porto (tripes Porto style) also known as dobrada across Portugal. A typical dish of(tripes Porto style) also known asacross Portugal. Tripas or dobrada in Portuguese cuisine is beef stomach, and in the form of tripas à moda do Porto (tripes Porto style, with white beans, rice and carrots) is considered the traditional dish of the city of Porto, whose inhabitants are informally known as tripeiros. It is a typical and usual dish across many different regions of Portugal and is most widely known outside Porto as dobrada.[4][5]

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Do Koreans eat perilla leaves?

In Korean cooking, perilla leaves are typically used in a pickled side dish, in stir fry, in soup and as a wrap. It is part of the mint family and has a strong aroma. It is similar to Japanese shiso, but it is known to have different flavors and shapes.

mykoreankitchen.com - Korean Perilla Leaves

Learn about the popular Korean leafy vegetable – Korean perilla leaves!

What are Perilla Leaves

The Korean name for perilla leaves is “kkaenip” or “ggaenip” (깻잎).

In Korean cooking, perilla leaves are typically used in a pickled side dish, in stir fry, in soup and as a wrap. It is part of the mint family and has a strong aroma. It is similar to Japanese shiso, but it is known to have different flavors and shapes. Perilla leaves are commonly mistranslated as sesame leaves but they are from different plants. At a Korean grocery store (in Australia), you can get 1 bunch of perilla leaves (about 25 leaves) for AUD $2.50. If you can’t buy them easily, you can grow them from seeds too. It’s quite easy. I love them because they give a unique smell and taste to a dish and make everything so tasty. 🙂

How to Buy

Fresh perilla leaves are dark green in color and have a stronger scent. Also, the stems should not be dried and should have little fine hairs on the surface of the leaves. Lastly, try to avoid the leaves with red and/or black dots on the leaves as they have been stored with moisture for too long.

How to Store

In general, perilla leaves dry out easily. So to store, wrap the perilla leaves with kitchen paper then place them in a plastic zip lock bag. Refrigerate until needed, however, it is best to consume earlier for an optimal outcome.

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