I have really been on a dark tangent with my cooking of organ meet lately. I think my favorite street food of all time would be the tongue and intestine tacos that I ate so much when in Texas and here in the Midwest. People don’t give organ meat enough of a chance.... It has the most amazing flavors that vary from organ to organ. Textures span an equal array of diversity. Maybe its the drastic differences that turns people off... What do you think? Anyone a fan of the "other" meats?
I found some good small beef intestine the other day and when I saw it I knew its fate.... Tacos de Tripas! Normally the tripe is boiled in a pot with various ingredients such as onions, garlic, Mexican oregano, etc. I wanted to achieve the same result in a much smaller environment with a much more concentrated flavor.
Here is the meat before entering the vacuum chamber.