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Tripas de res

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Calf’s brains, or cervelle de veau, is a traditional delicacy tripas de res Europe and Morocco.

It is the brain of a calf consumed as meat. The Basics of Mad Cow Disease”. The BSE Risk: to eat or not to eat- the facts behind the disease”. Mexican dish from the state of Michoacan. The Spanish term “birria” is used to describe immaterial things without value or quality. In recent years, a popular adaption of birria has been quesabirria, a style of taco composed of a beef birria served with melted cheese in a taco that has been stained red by the birria marinade. Birria is one of the most famous dishes from Central Mexico including Jaliso and Michoacan.

Each municipality and state is said to have its own version of this dish. Restaurants or street carts that serve birria are known as birrierias and exist throughout Mexico, especially in Michoacan and Jalisco. In 1519, Hernán Cortés and the Conquistadors first landed in Mexico, bringing various old-world domestic animals, including goats. While goat meat was looked down upon by the Conquistadors, as it was tough, had a strong smell, and was hard to digest, the natives accepted the animals, marinating the meat in indigenous styles making it palatable and appetizing. The dishes they produced were called “birria”, a derogatory term meaning “worthless”, by the Spanish, in reference to their having given the natives meat with apparently noxious characteristics. Traditionally birria was served on bread, tortillas or even directly on your hand. Many variations of the dish have derived since, causing arguments amongst birria enthusiasts on what is authentic and or the original way.

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