AboutEnrique Torres Expertise How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems.
Experience My company has been deveploping studies in meat cooking since 2000, my expertise is based on the last studies in meat histology changes related to cooking process and recipes. My expertise is focused on juciness, tenderness and yield increasing.
Education/Credentials La Salle Univ. Animal Scientist 1986-1992
National University of Colombia Food and Science Technology focused on meat processing.1992-1994
Andes University (Colombia) Marketing Specialist 1997-1999
Saint Joseph's University (Philadelphia) Food Marketing 2001
Meat processors consultant since 1995.
Question my grandma use to barbacue intestines, tripas? they were long and crunchy. I am wondering how to prepare them, do I need to clean them out first, soak in salty water? please help me, would like to recreat that memory
Answer Elisa:
Yes, it is a very ancient latin recipe, what i remember is the following:
1. You buy intestines (thin intestines of cow ) and clean them very well, to do so, you have to invert to take out the internal part of the intestine, after you wash gently with flowing water in order to remove the slime and any other substance excess which are normally present. After, rub it with lemon juice+ laurel leaves + mashed garlic cloves+ salt+thyme and store for 2-4 hours inside the refrigerator.(this part is very important to remove any unpleasant odor/flavor)
2. Finally invert again the intestines. Heat your grill 350F, when it is so hot you put the intestines (don't cover!) it takes between 5 to 10 minutes to reach that ancient crunchy/flavor you have in your memory.
