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The agony and ecstasy of menudo – honeycomb tripe vs. leaf tripe


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General Discussion 16

The agony and ecstasy of menudo – honeycomb tripe vs. leaf tripe

rworange | May 17, 2007 09:24 AM

The first time I had menudo it was amazing. The tripe almost as soft and succulent as bone marrow.

The second bowl of menudo ... well, I swear the cow was still attached and mooing ... ick.

So, in a review of a local restaurant, I learn there's two types of tripe ...

"Diana Kennedy writes that smooth tripe, the kind Mexican cooks call callo, or toalla in the Yucatan ("towel" tripe, on account of its relative smoothness), is best. Samiljan calls it leaf tripe, the lining from one of a cow's four stomachs that's smaller than the large organ where the honeycomb stuff comes from, meaning there's less of it to go around."

So, how would I ask in Spanish about the type of tripe they are using. I would want to ask if they are serving leaf tripe ... followed by ... "It's not honeycomb tripe, verdad?"

I've pretty much stopped sampling menudo because it is such a game of tripe roulette. This might help me increase my chances of getting the good stuff.

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