Binko wrote:I personally have always wanted to try them deep fried. When I made them, it was a simple simmered recipe which you served with some vinegary hot sauce (or vinegar and hot sauce.) I'd bet deep fried I'd enjoy them more.

This interests me as well, however -

It just seems odd to me that I've yet to encounter a fried chitlin. It would seem to me that if fried were a preferred method of prep, that method would be prevalent throughout my upbringing, since so many other fried foods made their way to our family's table (and I am including all of the combined family that would gather for the big Xmas and bird day meals.) I haven't webbed it up, but I wonder if something funky happens when they are fried like they puff up kinda like chicharrones. They DO have a skin like texture, imo.

I have had them breaded and fried a long time ago; we actually preferred them that way. It is unusual that this way is not more widespread.

If you want to do a tasting. 4th item down.

http://www.schiltzfoods.com/category_s/1868.htm

-Will

seebee wrote:

Binko wrote:I personally have always wanted to try them deep fried. When I made them, it was a simple simmered recipe which you served with some vinegary hot sauce (or vinegar and hot sauce.) I'd bet deep fried I'd enjoy them more.

This interests me as well, however -

It just seems odd to me that I've yet to encounter a fried chitlin. It would seem to me that if fried were a preferred method of prep, that method would be prevalent throughout my upbringing, since so many other fried foods made their way to our family's table (and I am including all of the combined family that would gather for the big Xmas and bird day meals.) I haven't webbed it up, but I wonder if something funky happens when they are fried like they puff up kinda like chicharrones. They DO have a skin like texture, imo.

Fried chitterlings are common in Filipino cuisine - known as chicharon bulaklak. Had it once at a street fair in Manhattan. Not exactly my cup of tea.

How a Detroit couple founded a chitlin-cleaning empire

It was a Monday morning in the back room at Gourmet Food Center on Detroit’s west side, where the specialty is hand-cleaned chitlins — more formally known as chitterlings, more bluntly known as the entrails of a pig. The store’s motto is “We clean the shit out of chitlins!”

seebee wrote:

pairs4life wrote:
Bro. David, you, or someone, is doing way, way, more than rinsing those chitterlings prior to serving them at the picnic.

That's a banner quote right there.

Still...
Pairs4life had one of the best quotes on this site, imo.
If you've never experienced wrinkle cleaning, (or the result of the lack thereof,) you'd never understand how funny (but true AF) this is.

Tripas can be found prepared in many Taquerias, served on Tortillas with onions, lime, cilantro and hot sauce and prepared raw at most SuperMercados. The preparation for raw stills requires you pick out the fat and hook up to a water source for final cleaning.
While having a distinct taste as found in pancita de res (tripe), It is certainly palatable, especially if you are hungry!-Richard

budrichard wrote:Tripas can be found prepared in many Taquerias, served on Tortillas with onions, lime, cilantro and hot sauce...

This is the weirdest way to say the word "taco" I think I've ever seen in my life. It's almost creepy.

seebee wrote:

budrichard wrote:Tripas can be found prepared in many Taquerias, served on Tortillas with onions, lime, cilantro and hot sauce...

This is the weirdest way to say the word "taco" I think I've ever seen in my life. It's almost creepy.

I guess I will leave it up to the Moderators as to whether your POST adds anything other than a disparaging comment to this Thread.

Budrichard -
Please don't be disparaged. My post surely adds nothing (as usual) except a possible giggle. I don't think you are a creepy, or a creep. I don't even know you. The description of a taco was creepy (and only in my worthless opinion, btw.)

I, on the other hand, am definitely a creep.
Also, I kinda think I like the word "creep" now.