|
Callos A La Madrileña
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the ''morcilla'' blood sausage, a tapas dish typical of the region of Castile and León. A version of the stew with chickpeas is made in the Philippines. See also * Menudo (soup) * Sopa de mondongo * Tripes à la mode de Caen * Flaki ''Flaki'' or ''flaczki'' is a traditional Polish cuisine, Polish tripe stew. It is on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Callos A La Madrileña Spanish
Callos is a stew common across Spain, and is considered traditional to Madrid. In Madrid, it is referred to as ''callos a la madrileña. It contains beef tripe and chickpeas, blood sausage and Bell pepper, peppers. Chorizo sausage may also be used. Another simple recipe of callos is boiling the tripe until tender, slicing it into strips and cooking it in pork and beans with peppers. It is common to add cheese to it to enhance the flavour. See also * Cocido * List of legume dishes * List of stews References Spanish soups and stews Offal dishes Chickpea dishes Spanish legume dishes {{spain-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menudo (soup)
In Mexican cuisine, Menudo, also known as pancita ('' ittlegut'' or '' ittlestomach'') or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth. Cultural significance Menudo is traditionally prepared by the entire family, and often serves as an occasion for social interactions such as after wedding receptions where the families of the newlyweds go to one of their family's houses to enjoy a bowl of menudo before and after the ceremony. It is also believed to be a hangover cure. Menudo takes a long time to prepare as the tripe takes hours to cook. It includes many ingredients and side dishes (such as salsa), and is garnished with chopped onions, chiles, cilantro, and often with lime juice; it is often prepared communally and eaten at a feast. Documents from the American Works Progress Administration indicate that in the 1930s, among migr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig's Trotters
A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a Domestic pig, pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s. Description image:Crubeens 2008.jpg, Pigs' trotters, sold as Irish-style crubeens in Illinois image:Wonton Noodles with Pig Trotters Braised With Fermented Beancurd.jpg, Wonton noodles with pigs' trotters braised with ''nam yu'' (fermented bean curd) Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called ''patitas de cerdo''. Sometimes potatoes or butternut are added. Chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Stews
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture In Madrid
Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups.Tylor, Edward. (1871). Primitive Culture. Vol 1. New York: J.P. Putnam's Son Culture is often originated from or attributed to a specific region or location. Humans acquire culture through the learning processes of enculturation and socialization, which is shown by the diversity of cultures across societies. A cultural norm codifies acceptable conduct in society; it serves as a guideline for behavior, dress, language, and demeanor in a situation, which serves as a template for expectations in a social group. Accepting only a monoculture in a social group can bear risks, just as a single species can wither in the face of environmental change, for lack of functional responses to the change. Thus in military culture, valor is counted a typica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
İşkembe çorbası
Tripe soup, tripe stew or tripe chorba ( tr, işkembe çorbası, bg, шкембе чорба, škembe čorba, mk, чкембе чорба) is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely (not universally) considered to be a hangover remedy. Etymology The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian (, "rumen") and (, "soup") came from Persian. Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and Macedonian, as () in Serbian and Bosnian, and ''Çorbë'' in Albanian. Middle East and Southeastern Europe Tripe chorba is a common dish in Balkan, Eastern European and Middle Eastern cuisines. It is widely (not universally) considered to be a hangover remedy. In Greek cuisine, tripe soup is known as ''patsas'' (). In Iranian cuisine, ''sirabi'' also known as ''sirab shir-dun'' is the name for tripe so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaki
''Flaki'' or ''flaczki'' is a traditional Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in pl, flaki - which can also be literally translated to "guts"). Etymology The Polish name , literally meaning "guts" being the plural of ("guts"), came from German ("spot"), from Middle High German Old High German , from Proto-Germanic ''*flekka-'' ("spot/mark"). , the diminutive of , is also used to refer to tripe soups in Poland. Croatian is a cognate. German names for tripe soups include and ("tripe soup"), as well as and ("sour tripes"), as the words , , and can all mean "tripe". History Flaki has been consumed on Polish territory since at least the 14th century. It is known to have been one of the favorite dishes of King Wład ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripes à La Mode De Caen
Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a ''bouquet garni'', a bottle of cider and a glass of calvados in a '' tripière'' (a special earthenware pot for cooking tripe). Some sources include a large quantity of blanched beef fat. This was covered and hermetically sealed with dough and simmered in the oven for fifteen hours. The hoofs, bones and bouquet garni are removed before serving with a sprinkling of some more cider. Although this dish is prepared in Normandy throughout the year, locals believe that the dish is best in Autumn when the apple trees are bearing. Some of the fruit falls to the ground and is eaten by the cattle, along with the rich grasses of the season, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sopa De Mondongo
''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines. Variations Many variations of ''sopa de mondongo'' exist in Latin America, the Philippines and the Caribbean. Some add rice or maize late in the process. Bone marrow or hoof jelly may be used. The tripe may be soaked in citrus juice or a paste of sodium bicarbonate before cooking. The vegetables and spices used vary with availability. In Argentina, it is also referred to as ''mondongo''. In Brazil, it is also referred to as ''mondongo'' or ''mocotó''. It is usually consumed in the southern regions, but in the northeast, it is also named ''dobradinha''. Dobradinha is made from tripe but is not the same as "sopa de mondongo". In Colombia, ''sopa de mondongo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Philippines
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas are snacks and appetizers commonly served with drinks in bars and cafes. History Antiquity Authors like Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food. The extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks and the Phoenicians who introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world. The growing of crops of the so-called ''trí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castile And León
Castile and León ( es, Castilla y León ; ast-leo, Castiella y Llión ; gl, Castela e León ) is an autonomous community in northwestern Spain. It was created in 1983, eight years after the end of the Francoist regime, by the merging of the provinces of the historic region of León: León, Zamora and Salamanca with those of Castilla La Vieja (Old Castile): Ávila, Burgos, Palencia, Segovia, Soria and Valladolid. The provinces of Santander and Logroño, which until then had formed part of Castile, opted out of this merger and formed the new Autonomous Communities of Cantabria and La Rioja respectively. Castile and León is the largest autonomous community in Spain in terms of area, covering 94,222 km2. It is however sparsely populated, with a population density below 30/km2. While a capital has not been explicitly declared, the seats of the executive and legislative powers are set in Valladolid by law and for all purposes that city (also the most populated municipali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Pig's Trotters")
_01.jpg "Click for more on -> Spanish Cuisine")
.svg "Click for more on -> Castile And León")