I'm in a meat mood. Tomorrow I will shop several specialty butchers looking for variety inspired by Fergus Henderson's "The Whole Beast". Nose to tail Thursday.
Lately I've been working on Menudo and I might do something with tripe. Coppa Chef Bisonette does a great tripe dish, The Trippa alla Romana/Baked tripe with squash, mozzarella and tomato gravy.
Scrapple (pork scraps and trimmings combined with cornmeal and flour, loafed, sliced, fried) is a Pennsylvania thing with fans in Delaware and New Jersey. I'm told that Meatland in Jackson Sq has it. I expect to find other items there that will be irresistible.
Country Ham is illusive. I make sure to get it for breakfast when I'm below the MD line. Salt cured, smoked and socked away for three years it is porcine saline perfection alongside real orange yolked fresh eggs. Hounds say Lord Jeff's Beef Place in Newmarket has it. What else will they have that I must cook or freeze?
(nts: toss a cooler with ice packs in the car).
The Butcher Shop and Savenor often catch my eye but it's a little too clean for this foray. Dewar will order whatever I ask for. Formaggio has done the shopping for me. Thursday I'm conjuring saw dust, and dirty white coats, butcher paper and blood. There will be iron in the air. still with me?
Pork belly for Dongpo Pork 東坡肉 Hangzhou's trademark dish the custard-like fatty pan-fried then red cooked delight. I've been working on my Thai fried pork belly, Moo Krop กรบหมู่. 1001 uses although a wicked guilt pleasure.
Kidneys? Brains (sesos fritos)? Marrow maybe? Tongue, tail, heart. Peruvian Anticuchos perhaps?
Gonna be a kid in a candy store but research is always key. Your advice is greatly appreciated.
Lord Jeff's Beef Place
129 Newmarket Square, Boston, MA 02118