tendon

Confession Of An PT Addict

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I confess !
I am a lifelong PT addict, ever since I was a child and my mother fed me my first dose of PT ………
I will eat PT (pig’s tails) with gusto, in whatever guise you set them before me – braised in soy sauce, salted, fried, in stews, souse, soups, or just by themselves with bread and condiments, as shown here.
For today’s lunch, one bucket of 5 lbs was the exact right amount for Bella and me to pig out (pun intended). Of course, there are a lot of bones, so the actual amount of meat is not really that excessive (well, maybe a little……).
One might call this a case of “PT Overdose” 🙂
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Excerpt from an article by  Chichi Wang  on  Serious Eats :
” I want to make the case that pigs’ tails contain everything desirable in the pig, and in exactly the right proportions. Unlike ox tail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat.
Fried or roasted, the skin of the tail is chewy and crisp, with a gelatinous layer underneath. Tail flesh is fork-tender like that of the neck bones, but meatier than trotters. There’s a modest amount of tendon around each bony hub–just enough to make the gnawing enjoyable, but not so much as to distract from the whole. All in all, a Pigs tail is a little porky universe unto itself. 
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– Looks like I am not the only “PT Addict” 🙂
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Bon Appétit !   Life is Good !
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Click here for more  PT  on  ChefsOpinion
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Confession Of An PT Addict

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Confession Of An PT Addict

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serve with fresh pretzel bread (laugenstangen), hot and mild chilies and mustard (or fresh horseradish if available)

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Confession Of An PT Addict

a bucket of heaven……

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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I have  taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here,  if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
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Bon Appetit !   Life is Good !
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Pho at PHO 79 :
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pho at PHO   (great taste but as you can see, mostly broth and herbs)

pho at PHO (great taste but as you can see, mostly broth and herbs)

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Preparation of Chinese Beef Tripe And Egg Noodle Soup :
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blanch tripe in saltwater 3 times

blanche tripe in saltwater 3 times

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beautiful :-)

beautiful 🙂

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cut into stripes, not too fine so when cooked soft they retain some texture

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

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finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

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chinese egg noodles

chinese egg noodles

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cook in saltwater for about two minutes, strain, toss with sesame oil

cook in saltwater for about two minutes, strain, toss with sesame oil

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place in serving bowl

place noodles in serving bowl

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top with blanched bok choy

top with blanched bok choy

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beef stock, (for recipe, click here) fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

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to serve, top noodles with broth, tripe and scallions

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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