Sunday, November 12, 2006

Old Town Fiesta, Part IV

Church Street Cafe
2111 Church Street

• Chili with Red Sauce Meat and Beans
• Menudo with Red Sauce on the side
• Posole with Green Sauce on side with Sopapilla
• Sangria

Every one of the sampled dishes was fantastic. The chili was the best I've had in a long time and the sauces were rich and smooth.

The real taste I was seeking here was the tripe. I was raised eating tripe (specifically beef reticulum, or honeycomb tripe) and offal in its many forms are part of my family cuisine. One of my Dad's favorite dishes is pig tails and beans (a dish known as Kuba), sausage was a food group and chicken hearts were the prize giblets. You should see my family at a pig roast practically fighting to get pieces of the crisped skin.

Breaded Tripe

1 egg, large, lightly beaten
1 cup bread crumbs
1/4 cup Flour, all purpose
1 tsp paprika
1 tsp thyme, dried, crushed
1/2 tsp black pepper, ground
oil for frying
1/2 cup buttermilk
2 lbs tripe, beef reticulum, cut, palm size

1. Boil tripe from 30-45 minutes, until fork tender. Drain and let cool to room temp.

2. Heat oil in pan. Use only enough to raise oil halfway up thickness of meat. Heat until breadcrumb sizzles, ~350°-370°.

3. Mix breadcumbs, flour, paprika, thyme, and pepper together on bowl for dredging.

4. Lightly beat egg and milk together in shallow dish. Pat tripe dry then run through egg wash mixture. Drain shortly, then coat with breadcrumb mixture, patting breadcrumbs into surface.

5. Pan fry in oil until golden, flip, repeat. Drain on rack, cover with foil to rest.

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