È uscito il nuovo Troppa Trippa!

"Ricette di trippa dagli Stati Uniti", di Indro Neri, Collana I Quaderni di TroppaTrippa.com n. 10, ISBN-10: 1-7322669-0-5, ISBN-13: 978-1-7322669-0-2, Aerostato, Seattle 2018, 56 pagine, prezzo 10 Euro. Clicca sull'immagine per acquistare il libro.

Non tutto è oro quello che luccica

Non tutto quello che si legge su Internet è vero, anzi. A volte si incontrano articoli di controinformazione, dal tono chiaramente umoristico, come questa curiosa ricetta su come preparare il menudo, trovata sul blog Household Tips, Tricks and Hints, che non solo fa volutamente confusione tra questa preparazione di trippa ed il gruppo musicale portoricano dallo stesso nome (di cui ha fatto parte anche Ricky Martin), ma propone anche una improbabile etimologia latina del nome di questa zuppa messicana:

According to Wikipedia, menudo is a traditional Mexican dish, a spicy tripe soup that released its first album in 1977, entitled "Los Fantasmas". Menudo achieved much success, especially during the 1980s, until they were seasoned with pepper and eaten. Menudo (from the Latin “men-” meaning “menudo” and “-udo” meaning "soup") was introduced to the Americas by Spanish explorer Francisco Pizarro. Shortly after his arrival, he was beheaded by the Incas. To make a delicious menudo to soothe a hangover, you will need the following: 4 or 5 pounds of tripe (fresh tripe is best, but evaporated tripe will work), 14.5 oz can of corn, 14.5 oz can of chile, make-your-own-menudo kit (usually next to the glittered pecans in the grocery store), 4 cloves of garlic, 2 lemons, kosher salt and pepper to taste, 1 cooking pot, 1 rolling pin, 1 electric blender. Puree chile, corn, garlic, and lemons in the blender. Pour into a cooking pot filled with 8 cups of water and bring to a boil. Add menudo mix and kosher salt and pepper to taste. In the meantime, trim as much fat from the tripe as you can. As Groucho Marx would say: “I once trimmed a tripe in my pajamas.” When you’ve got your tripe ready, put it in the blender and frappe. Add it to the menudo pot, cover it, and let it simmer on low heat for at least 4 hours. Free tip: When the menudo is done, you should be able to penetrate the surface of the menudo with a toothpick without it breaking. Enjoy with a warm stack of flour tortillas, matzah, pita bread, bagel or hot dog buns.