They are cheap! majority of Dominicans are very poor. I remember eating platanos for breakfast, lunch, and dinner. Seafood stuffed totones are amazing. Mangu mixed in with chrushed chicharones are also good. Also, ripped plantains have no equals.
- Thread starter AlterEgo
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6 Million Platanos a day
They are cheap! majority of Dominicans are very poor. I remember eating platanos for breakfast, lunch, and dinner. Seafood stuffed totones are amazing. Mangu mixed in with chrushed chicharones are also good. Also, ripped plantains have no equals.
You are correct and for that Canadian fellow, tripe is the stomach of the cow not the intestines of a hog (pig for you non farmers). Chitlins are called "tripas" in the DR.
It's called Bofe. My mom used to make a really goof soup with tripe, pig ears, snout, etc. This is usually made when having a party and there is going to be a lot of rum drinking. It's said to sober you up much like sancocho The chitterlings were always cooked by themselves because it took a lot of work to get rid of the smell. I did eat them a s a child, but after that I would puke when trying to eat it here in the US. yuck.
hahaha, now that we have covered hog maws and chittlins, and pigs feet ......... what about ham hocks?
You should have covered up the English and given the "bowels" a try. LOL
i noticed they omitted info that fish soup was made with fish heads and spanish stew with cow's feet. as if feet and heads were less appetizing than bowels.
AE mentioned pastelon somewhere earlier in the thread. it's not a bad dish but usually it's painfully greasy so i rarely eat it. but i made my own variation last week using baked ripe rulos as a base. mashed them with parsley, garlic and jalapenos. then added that mushy mash to cooked spicy ground beef effectively making it all-in-one type of dish. put it in a baking tray, topped with fresh mozzarella and baked for around 35 minutes. yummy.
AE mentioned pastelon somewhere earlier in the thread. it's not a bad dish but usually it's painfully greasy so i rarely eat it. but i made my own variation last week using baked ripe rulos as a base. mashed them with parsley, garlic and jalapenos. then added that mushy mash to cooked spicy ground beef effectively making it all-in-one type of dish. put it in a baking tray, topped with fresh mozzarella and baked for around 35 minutes. yummy.
It was well known locally that you go buy your intestines at some stalls just down the old Duarte road near the southernmost slip road entry into Bonao. (Assuming your were eating at the original Tipico Bonao off the main slip road into Bonao).
i received a huge bunch of ripe rulos from my in-laws. for about two weeks i've been making various dishes using baked rulos as a base. so i made the pastelon mentioned before. then mashed rulos with herbs, spices and queso en hoya to fill some cuban peppers and baked them. then rulo gniocchi. and today i made baked rulo scones. boy, i am glad i used all of them!
each of the dishes would work as well with platanos or, in fact, other starches too.
each of the dishes would work as well with platanos or, in fact, other starches too.
I can believe it. I've seen the 20 ton flatbeds come to town at five AM packed high with them then offload onto pickups. An adult can easily eat two or three boiled in one meal. I prefer them ripe and panfried. It can be hard to find ripe ones.
Like mangos, sugar cane, and oranges, they're not native to here. The Taino staples were auyama, yuca and sweet potato.
It would be nice if the DR and Puerto Rico could trade platinos for dairy without tariffs.
Like mangos, sugar cane, and oranges, they're not native to here. The Taino staples were auyama, yuca and sweet potato.
It would be nice if the DR and Puerto Rico could trade platinos for dairy without tariffs.
You say that because you’ve never eaten MY spaghetti. I even have a pasta maker here.
I have one too, but I can't clamp it to my counter. I want to get the attachment for my Kitchen Aid.
I'm also thinking of getting a ricer for platinos.
they take time to start going yellow and then it goes pretty fast. unlike platanos, that can go completely black and still remain edible the rulos will kinda soften up and rot at this stage. i got mine in two or three installments so basically i managed to use all of them before they went bad. in our house there is no such thing as wasting food. i'm one of these people who will rinse nearly empty jar of marmalade with water/milk to get every single morsel out and then use that rinse to make oatmeal or cake dough.