- Thread starter DominicanQuest
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Mondongo - You Have Been Warned!!!!
DominicanQuest........you are a BRAVE guy!!!! Couldn`t pay me to try that, YUCK!!!!!!!gre: Reminds me of that old TV show and for the life of me I can`t remember. Anybody remember??
Think you are talking about 'Fear Factor'.....damn good show!!
Tripe is a delecacy the World over.... UK advert for tripe by the marketing board.
yapask1
One mans delicacy is another mans YUCK. (I'd rather eat boiled plantains or tostones and I don't like either of them. )
Personally not very keen on the British version but well prepared as a stew like Mondongo or Callos I personally find it delicious! Preparation means it is more trouble than it is worth but we regularly buy a can of callos from Spanish delis in London and serve with mashed planatians+ extra chorizo - a real treat!
Do Dominicans also eat sweatbreads - another delicacy but also need a lot of preparation!
Do Dominicans also eat sweatbreads - another delicacy but also need a lot of preparation!
isn't chicharones the lining of a cows stomach?
I must admit that the Mexican fried chicharon is delish add a bit of bottled chili & lemon, not sure how the DR one is.. I noticed that the foods at DR are not spicy.
I must admit that the Mexican fried chicharon is delish add a bit of bottled chili & lemon, not sure how the DR one is.. I noticed that the foods at DR are not spicy.
Delious tripe raw...
yapask1
This is the tripe I use to make into a tomato base stew,which is the lining of the cow's stomach.I don't
like the testinal parts which are used in the DR.
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I don't mind Mondongo, even though I don't go out my way to eat it. The one I can't do anymore is Morcilla (Blood sausage), which I used to eat and like when I was young. Chicharrones are awesome (Have you ever been in Villa Mella?)...very greasy, but then again you don't eat food like this because of it's low fat content.
I'm currently in Mexico and for the first time in my life yesterday I tried fried cricket and grasshopper
along with Pulque Pulque - Wikipedia, the free encyclopedia
(All native Mexican cuisine). I would rather have Mondongo any day than fried grasshoppers and crickets.
I'm currently in Mexico and for the first time in my life yesterday I tried fried cricket and grasshopper
along with Pulque Pulque - Wikipedia, the free encyclopedia
(All native Mexican cuisine). I would rather have Mondongo any day than fried grasshoppers and crickets.
I don't mind Mondongo, even though I don't go out my way to eat it. The one I can't do anymore is Morcilla (Blood sausage), which I used to eat and like when I was young. Chicharrones are awesome (Have you ever been in Villa Mella?)...very greasy, but then again you don't eat food like this because of it's low fat content.
I'm currently in Mexico and for the first time in my life yesterday I tried fried cricket and grasshopper
along with Pulque Pulque - Wikipedia, the free encyclopedia
(All native Mexican cuisine). I would rather have Mondongo any day than fried grasshoppers and crickets.
OMG! fried cricket and grasshopper.
I ate alot of blood sausage for years and like you I can't get myselfto eat it now.
In my country we also have several dishes confecionados with tripe, we have the "dobrada" and "tripas ? moda do Porto"
http://capeiaarraiana.files.wordpress.com/2012/07/dobrada.gif?w=490&h=281 the "dobrada"
http://fotos.sapo.pt/zlwLhQNUf1vBesLvQZYU/340x255 "tripas ? moda do Porto"
We also also cooked bull testicles with tomato called " tubaros de tomatada", cow hooves with beans called "m?o de vaca com gr?o" http://4.bp.blogspot.com/_Y4QzG7Wbh6k/SZHFZN-M3kI/AAAAAAAAAis/HDsfQTTtqE8/s400/DSC02486.JPG and nail pork with coriander called "pezinhos de coentrada" http://www.teleculinaria.pt/getImag...eitas/qyw1ekaze5i1nhem1udcgyjq_1255068089.jpg
So for me the mondongo should be pretty nice
JT
http://capeiaarraiana.files.wordpress.com/2012/07/dobrada.gif?w=490&h=281 the "dobrada"
http://fotos.sapo.pt/zlwLhQNUf1vBesLvQZYU/340x255 "tripas ? moda do Porto"
We also also cooked bull testicles with tomato called " tubaros de tomatada", cow hooves with beans called "m?o de vaca com gr?o" http://4.bp.blogspot.com/_Y4QzG7Wbh6k/SZHFZN-M3kI/AAAAAAAAAis/HDsfQTTtqE8/s400/DSC02486.JPG and nail pork with coriander called "pezinhos de coentrada" http://www.teleculinaria.pt/getImag...eitas/qyw1ekaze5i1nhem1udcgyjq_1255068089.jpg
So for me the mondongo should be pretty nice
JT
My mom's mondogo looks at lot like the one you said it is from Colombia. The mondongo in the first picture does not look like the mondongo I know. Even here in the US, they make it like the second picture..
Delicious, I could have it anytime, as long as it is home made. Cabbage rellenos, my mom used to make that back home. I never cared for it. :chinese:
In my country we also have several dishes confecionados with tripe, we have the "dobrada" and "tripas ? moda do Porto"
http://capeiaarraiana.files.wordpress.com/2012/07/dobrada.gif?w=490&h=281 the "dobrada"
http://fotos.sapo.pt/zlwLhQNUf1vBesLvQZYU/340x255 "tripas ? moda do Porto"
We also also cooked bull testicles with tomato called " tubaros de tomatada", cow hooves with beans called "m?o de vaca com gr?o" http://4.bp.blogspot.com/_Y4QzG7Wbh6k/SZHFZN-M3kI/AAAAAAAAAis/HDsfQTTtqE8/s400/DSC02486.JPG and nail pork with coriander called "pezinhos de coentrada" http://www.teleculinaria.pt/getImage.aspx?i=~%2Fimages%2Freceitas%2Fqyw1ekaze5i1nhem1udcgyjq_1255068089.jpg
So for me the mondongo should be pretty nice
JT
The first photo,Dobrada,looks like it is made with white beans.Yumm!
In my country we also have several dishes confecionados with tripe, we have the "dobrada" and "tripas ? moda do Porto"
http://capeiaarraiana.files.wordpress.com/2012/07/dobrada.gif?w=490&h=281 the "dobrada"
http://fotos.sapo.pt/zlwLhQNUf1vBesLvQZYU/340x255 "tripas ? moda do Porto"
We also also cooked bull testicles with tomato called " tubaros de tomatada", cow hooves with beans called "m?o de vaca com gr?o" http://4.bp.blogspot.com/_Y4QzG7Wbh6k/SZHFZN-M3kI/AAAAAAAAAis/HDsfQTTtqE8/s400/DSC02486.JPG and nail pork with coriander called "pezinhos de coentrada" http://www.teleculinaria.pt/getImag...eitas/qyw1ekaze5i1nhem1udcgyjq_1255068089.jpg
So for me the mondongo should be pretty nice
JT
The first photo,Dobrada,looks like it is made with white beans.Yumm!