Yeah, chits can be great or “barnyardy” as A Zimm would say. The best I ever had were CLEAN and grilled in Ecuador. Those folks got a feel for intestines.
I’ve only had tripe two ways: in menudo, and the way it’s prepared for dim sum. I like it, but it doesn’t seem to have a lot of its own flavor. It picks up the flavor of however it’s prepared/seasoned without adding much of its own.
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Da Badger, I like tripe in menudo and always get it in pho. A fried tripe steak was a little too much for me. That, the pig ear, and the hash at Hite’s … https://johntannersbbqblog.wordpress.com/2023/04/11/hites-bar-b-que-west-columbia-south-carolina/
A condiment I cannot stand is honey mustard. I once ordered a ham roll at a fast food place, and there was honey mustard added without my knowledge. One bite and it was in the garbage. Definitely vile!
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Same, but I’m generally not a fan of sweet shit snuck into my savories.
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And Im the other way… your homeland is particularly good at pork cooked with fruit (pork loin stuffed with prunes is one of my favorites).
And sweet chili anything is a yes, please
Proper menudo is excellent. (The best I’ve have was served up at a Mexican booth at Oakland’s Laney College Flea Market. I remarked about it and they brought over grandma who made it. She described how she parboiled the tripe twice and dumped the water each time before progressing with the recipe. Marvelous, clean, clear flavor.)
My only experience with fried tripe “steak” was at Daniel et Denise in Lyon where it is a classic,
Tablier de sapeur. I don’t remember it as at all off-putting, but the serving was enormous. A third would have been sufficient. When I finally gave up, the waiter looked at my plate and nodded appreciatively, suggesting that I had done a yeoman’s job.
Again, no bad food, only bad cooks.
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Was this before Mexicali Rose closed in Oakland? I understand their menudo was the bomb bitd and all the cops, detectives, bail bondsmen and a few attorneys were regulars at the Clay Street location.
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Sadly, never had their menudo. But if it has a following, I’d guess it to be extraordinary.
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I add honey to make regular mustard tolerable.
I can tolerate regular mustard on a hot dog, bratwurst or corned beef sandwich.
I don’t want it near anything else . I definitely do not want to see mustard anywhere near chicken, turkey or fish.
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I have a Roux Brothers’ recipe for turkey breast escalopes stuffed with turkey mousse and prunes, and served with an orange cream sauce. It does not come across as sweet.
To me “sweet chilli” is an oxymoron. I once tasted a blistering-hot “sweet mango pickle” at an Indian buffet. I hate with a passion anything chilli; I can’t taste anything while my mouth is in pain.
I find honey in savory food intolerable. @linguafood expresses it best.
I like regular mustard if and only if I apply it myself, on the food you mentioned, but like you, not on poultry or fish (the very thought of it makes me gag!)
Something about MR and mama at the Laney market rings a bell; that’s why I was wondering when your menudo experience was there. It may have been the same family.
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Can’t speak for MR. Our Mexican stand at Laney closed with the pandemic. I could have been earlier as it wasn’t a weekly stop for me. Their quality was outstanding, but their portions were huge and beyond my normal capacity, so it was a gut-busting event when I went there. As I recall, I finally got them to serve me a half portion.
And I like hot (spicy) honey mustard on some things 
… chacun à son goût. …
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Bien sûr
The presence of chili doesn’t mean it has to melt your face off … i dont like extremely spicy either, but a kick is welcome.
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I even have trouble with black pepper, so my pepper mill has a mix of peppercorns, the predominant one being pink.
Never had the pig ear. Dog always got those. Didn’t know one could “steak” tripe.
Pink are pretty gentle but nice flavor.
Little snap for me. I’m with you. Anything that reminds me of slap yo mama, asskickin’, eyeball meltin’, yeehawin’, shtyopants, pssyosef, mind numbin’ hot ain’t me. Little snap is great.
