mack the knife wrote:
> I am looking for a good mecudo recipe, there are millions on the web but
> they are all so different. What should be used to bring out the flavor of
> the tripe? The last time I made menudo I came out bland, yet I cooked it
> with garlic, onion, oregano, salt..Also someone told be to add a couple
> of cans of chicken broth, and I've never heard of this, has anyone done
> this? TIA

My favorite version of tripe is the Florentine style which is basically
cooked tripe with a tomato sauce. I don't make it at home because there
is a nearby Mom & Pop restaurant that does a good job with it. Most
recipes are very similar to this:

Tripe Florentine Style (Trippa alla Fiorentina)
Ingredients
700 gr. of already boiled tripe, 500 gr. of tomato sauce, 1 lt. of meat
broth, about 2 dl. of olive oil, 1 onion, 1 carrot, a piece of celery, a
generous pinch of parsley, salt.

Preparation
Take 700 grams of already boiled tripe and cut it into strips half a
finger wide. Then finely chop an onion, one carrott, a piece of celery
and some parsley. Put this “battuto” on fire in a saucepan with some
olive oil. Before the battuto starts to brown toss the tripe in the
saucepan seasoning with some pinch of salt . The tripe will start now to
loose it’s own water: in this phase remember to turn often for about 10
minutes. When the tripe is dried and tender continue to cook for some
minutes over a high flame turning continously. Add now about 500 grams
of tomato sauce and start to cook over a slow fire for at least 2 hours.
Add regularly the meat broth to moisten during the cooking. Serve the
tripe hot and give it more flavor with grated Parmesan cheese.

Preparation Time: about 3 hours