You’re supposed to cook it in water first to get rid of the smell on the surface Sealing that in a vacuum bag made the smell penetrate all the way into it
this is so true. In our cuisine (Bangladeshi cuisine) we boil the thing for hours to get rid of the smell, and then cook it with a mix of different spices. It is delicious.
Indonesian dishes that use tripe are usually made into a stew, or cooked with lots of spices. usually on the market it is sold fresh and has not been processed so it looks like a towel / rug, unlike in the video which is already white
I can already tell you, the stomach wasn't properly cleaned. Also you need to boil it with a good amount of water and then get rid of those water to remove the smell. And not to mention, if it's properly cleaned it tastes amazing stir fried.
You never cook tripe like that. You boil it. That's the only way it can be edible. And it works well as an ingredient in a bigger dish, not a dish on its own.
@@Alexander-gs3rz how come they didn't like plus it ain't smooth muscle tissue nor cartilage or ligaments. It not the same consistency of skeletal tissue. Plus That tissue contain lots of gastric acid
@@Certifiedcrackuser When it's raw, yes. Have a unpleasant odor. 😅 But in a good spicy broth cooked for a lot of hours, you add some fresh chopped onion, oregano, lemon juice and some handmade corn tortillas... You have a very very tasty and traditional Mexican dish that gets used after a hangover. It's delicious and cosy if you like the spicy food. Spetially in a cold cold morning! 😋
Tripe soup (called "flaki" in Poland) is yummy! You just have to wash it really well and boil it (first in water, then in salty beef and pork broth) with a lot of marjoram, black pepper, carrots, celeriak and other root vegetables
My mom used to make this occasionally when I was a kid. It's pronounced flotchkey I believe? Never had the courage to try it as a kid because it filled the house with a not great smell. I would try it now though!
its called drzkova in slovak and it tastes absolutely disgusting and ive checked its the same recipe as polish, its those kind of foods that you either like or absolutely despise
Guga, after learning so much from you it’s time to return a favor. This thing is famous for being the “flavor sponge” which has the ability to absorb all the sauce, meat juice and flavor from the same pot. Usually the easiest way to cook it is to put it in a slow cook with other meat, and use some strongly spiced recipe. Also you might have skipping a lot of prep work, since it is part of the digest system you need to get rid of as much original juice in it before u cook it. The way we do it is to repeatedly rinse, scrub and press on it so it will release all those nasty fluid from the digestive system, then you will want to strongly rub it with Chinese cooking wine and white pepper so the overpowering favor of these two will replace what is left inside the tissues. Trust me Guga, do not let this defeat you, you are the best foodie on TH-cam and you shouldn’t pass on this.
There's a reason most people consider tripe to be a "garbage part", it's only worthy of the trashcan and the only people who like it have equally trash taste in food.
if the way to cook it is to overpower its own flavor with other flavors then just use something that actually tastes good to begin with. Tripe doesnt belong on the table. it belongs in the garbage can.
Tripe stew is a delicacy here in Hungary. I love it. The secret is to cook it in hot water with salt pepper cumin bay leaves onion and garlic til it is soft enough to easily be pierced thru with a fork. Then we cook it with diced onion, pork fat, and lots of smoked red paprika and a little water. You add bay leaves and cumin to the stew as well and once it is soft u can eat it with cooked potatoes. It is amazing. We call it "pacal pörkölt", which is Hungarian for tripe stew.
Here in Colombia it’s called “Mondongo”, you can make it in soup and even being a spanish recipe it can be done with garbanzo bean and chorizo in a dish called “callos a la madrileña”; both are splendid dishes
@@tomillo6075 El locro lleva carne de cerdo, el mondongo es estómago de vaca. Nada que ver el locro con los callos a la madrileña tampoco, el locro lleva maíz y zapallo y los callos no.
We all have covid because of the deep state not an entire group of people that have nothing to do with it you can't blame all Asians for covid just like you can't blame all Germans for Nazis just like you can't blame all Muslims for jihad just like you can't blame all Americans for slavery
This is one of those videos where you know you're quite spoiled with having certain meats. I grew up on this stuff and absolutely love it. I think you need to have Sonny from the Best Ever Food Review Show to really experience off cuts.
I know this is two years old but I think for your mystery meat videos it would be a cool idea if you go back and prepare these things the proper way and see if your opinion on them might change :) Either way nice video! I enjoy going through your channels looking at videos to watch 👍🏾
Yeah after seeing this im baffled why would anyone try to deep fry tripe. Its best used for soups or stews and needs to be boiled first because otherwise the smell is trapped inside the meat.
I'm quite surprised Guga had never seen tripe before with how much time he's spent experimenting with food. I eat it in Pho fairly regularly since I love the variety of textures in all those "weird" bits they add in there like tendons, ligaments, tripe, etc. Love the video, as always!
The only times I’ve had tripe is specifically in Pho. And while it may have a funky flavor profile, I do agree that the texture does add to the dish. Moreover, dipping it in a bit of hoisin and sriracha is perfect as the lining allows the tripe to hold the sauce fairly well, better than chicken or beef toppings in Pho Edit: now that I recall more of my experience, I have had it in yellow curry as well. And I still say the same as with Pho: tripe holds the curry fairly well and adds flavor to each bite
It's actually sad that he spends more time on meat than the average guy yet he don't know what a tripe is. I guess you can call yourself nowadays a chef and only know how to ''cook'' steak.
@@GremlinsRoll I guarantee you he knew what it was before. Just says he doesn't for the fun of the video. Wouldn't be much of a " mystery" meat if he said he had
I’m Nigerian and this is very common in our cuisine . This is tripe called “shaki” in Nigeria it’s always good to cook with a lot of onions and spicy peppers to mask the strong smell
I dunno why hut I expect that this is well known “cut of meat” is hispanic cuisine or actually any non-European cuisines. But it seems like only Asian knows about tripe?
Here in Argentina we eat something called "Guiso de mondongo" it's also a Bolivia recipe, you should try it. BUT u must pre-cook it to remove the strong smell and flavor
In Poland we have soup that is made of this and we call it "flaki", which basically means "tripe" or "guts", I'm not sure, and it's main ingredient. I must to say. It's delicious. It smells and tastes, horrible because it's super hard to clean, but if you do it right, this smell is gone and it can be delicious. Another reason why it's smells horrible, you cooked it sous vide. If I made a mistake, sorry because my English isn't very intermediate.
look up the egyptian stew recipe of this (mystery meat) and the next time you eat it, you will love it. after washing it, soaking it in salt and vinegar solution for 2/3 minutes, washing it again, the secret is to soak it again in *Baking Powder* solution for 2/3 minutes, then washing it again. it becomes so clean that the most popular recipe of it is making a Stew. also, wear gloves while cleaning it.
Guga: "Mystery Meat" Venezuelans: "Mondongo chico, Mondongo" If its your first time trying it you should make it like a stew, first treating it with water and heat to take out some of the odors. Your method (Sous Vide) does the opposite of that. This meat is hella powerfull for sauces, stews etc, so mucho you have to take down a little bit. Mondongo is a classic venezuelan mega stew/soup hybrid with different meats and vegetables with center is the flavor of dis cows stomach meat
In Poland we're making "flaczki" soup which means ,,guts" soup XD. It's soup made with boulion, cut cow stomach, carrots, green peas, ginger, cloves, a lot of marjoram and it's thickened by adding burned on dry pan flour. Check that out :D
Yeah you do. You also add a lot of different spices. I just had some yesterday in a soup in Mexico called “menudo” it is really good. This is exactly why we don’t like to eat it from other people because many don’t know how to clean it. So we eat it at home
Depending of where you bought it, it may be already cleaned. It'd never hurt to rinse it again, though. The main problem here, IMO, is the cooking method: you need to boil them, they have to be in contact with the water and boil slowly for a long, long time. Tripe ("callos" over here in Spain) shouldn't be hard nor chewy; it's actually quite tender when cooked properly.
He just didn't cook it properly. It's common in chinese food and it taste delicious. Tripe is all about the texture and add some strong sauce like curry on and it taste even better. tripe is cooked all over the world Just depends how you cook it.
Its cow stomach Im from Vietnam and here to cook that Step 1: Wash it hard with lime juice and Salt, REALLY HARD many time step 2: A little cook with boiled water and wash again then cut to piece step 3: Mix it with Five-spice powder, soy sauce, minced shallot, salt and pepper, let them rest in 2 hour step 4: Pan + oil and sate some shallot and garlic then put the meat in and fry it step 5: Now u need a coconut water ( if the water not sweet add sugar) and let it simmer for 2 hour Or u can Sous Vide it Enjoy it with bread and basil
@@frontbattles8090 No i think there many recipe for cow stomach too when we poor and dont have anything to eat, we cant only eat the meat and throw away the rest of the animal, and every country have their hard time too i think. That why we always have the recipe use everything of the animal every where in the world
Qui in Brasile c'e un piatto che e basicamente la stessa cosa chiamato "dobradinha", fette di stomaco di mucca, con la salsa al pomodoro i un sacco di altre cose, particolarmente non lo gradisco ma piace a molte delle persone che conosco.
mamma… sono dal veneto, ma cresciuto negli stati uniti… mio padre ama la tripa alla romana e l’ha cucinata era onestamente molto buona, ma la sua consistenza era troppo gommoso per me haha solo mi sono fatto un piatto ma nel futuro lo mangiero un’altra volta
I think you should do a follow-up series. After your audience names the mystery meat and tells you how it's used in their culture's cuisines you can try doing a "Guga" version of those dishes. I'm sure you'll enjoy these meats more that way. I've been eating this mystery meat since I was a child. XD I eat it a lot during dim sum.
@@bige8949 i dont know how you do it, but in my country and most south east asian countries, many restaurants can cook some delicious tripes. my favorite is of course deep fried tripe.
@@dhotnessmcawesome9747 its fun how you norht americans call "pet food" everything beside filet and picaña lol. do you know there are a lot of packed pet food? learn how to cook , eat and buy some high quality and balanced food to your pets
Mondongo!!! Delicious... Since you like peruvian food you should try Cau Cau, a dish made with mondongo (one of the cow's stomachs), potatoes and seasoned with turmeric, cumin and hierba buena (a variety of mint) or Trippa alla Romana (mondongo a la italiana here in Perú) another one of my favorite dishes. You have to wash it thoroughly and give it a first boil with milk and bay leaves to get rid of the smell. Hope you enjoy it. All the best
I teach you a trick.. cuit it into small pieces about 2 inches squares.. wash it, boil it for 15 minutes, wash it again, boil it again for 15 minutes, wash it the third time and boil it for 30 minutes. Now while its boiling, fry some about half teaspoon mustard seeds, 1 teaspoon spoon cumin for 30 seconds, add in 2 pieces of garlic, 1 inch chopped ginger, chillies about 3 pcs or birds eye chillies if you like it more spicy and 1 whole big onion cut into slices for 1 and half minutes. Put the whole thing into the the boiling tripe. Add about 1 teaspoon of tamarind paste(or can substitute with tomatoes or msg but i preferably love tamarind paste for this as it helps kill the remaining fine smell) . Let it boil for 5minutes. Then add 3/4 cup of coconut milk, boil for 2 minutes more. Cut the fire and add a bit of black pepper and salt to taste. Serve with (essential item) coriander leaves as garnish as it will help enhance the flavour in the hot stew. Try this and tell me what you think. In my place, many people love my tripe dish when prepared this way. The more cumin you add, the bigger the flavour. Grinding it also is heavenly but it burns too fast while frying.
In italy, we call this meat “trippa”. The procedure is a little bit wrong. The meat (trippa) must first be boiled in order to remove that very strong and almost dirty taste.
When I was a kid my dad got some tripe for our dog, the smell stunk the house out and the dog refused to eat it. I once saw the same dog do his "business" in the garden, turn around and eat it then not long after throw it up before eating it again.
That´s dogs for you...... You have to clean the tripe immediately after slaughtering, else the gras starts to rot, and the meat takes on the smell and taste, and you can´t get that off. it has to be snow white.
This is Cow's stomach. There are very few ways you can cook it. my favorite is to wash it with a scrub until it is thinner. Then, I'll stuff it with rice, ground beef, and sauteed onions, and stitch it so it forms a spherical shape. Once the balls are ready, they will be cooked in a mixture of water, tamarind, cardamom, bay leaf, and cinnamon for a long time. They should be cooked simmering for no less than 6 hours.
We actually eat this "meat" in indonesia. We prepared it as a soup dish called "soto babat" which translate to "tripe soto" the way its cooked made the tripe way better. We use tripe for "soto mie" and sometimes "soto betawi" soto betawi is either meat only, tripe only, or mix of both. Ngl i actually kinda like tripe with this preparation. There are many preparation but this (soto) is the one that i familiar with and love
the thing is that you didn't cook it in the right way, doing it correctly it's delicious and not stinky at all, that's the importance to do proper research about that ingredient
@@Alejandro-sr8by That's true!! It's mystery for his audience not for him. he is a professional or at least a well-prepared cook but come on man He should've prepared that meat the best way possible and btw he said he'd already tasted it before in a Vietnamese restaurant, So...
To be fair the point of the channel is to sous vide everything so obviously he's is going to do that Also if you watched the whole thing he recommended other ways to cook it
In Rome, Italy, we use it to prepare a dish called "trippa alla romana" with tomato sauce, pecorino cheese and other stuff. It's the fourth stomach of the cow, or at least in Italy is what we use. I HIGHLY recommend you trying this recipe, I think you can search on the internet. Bye you guys are fantastic! Greetings from Italy!
In centre Italy we call it "trippa", dialect for tummy, stomach. We let it simmer in tomato sauce for hours and it comes out super soft, not for everyone, but surely an experience
Im surprised Guga being Brazilian not knowing what that is, since its a very famous dish in Portuguese cuisine, and him being most likely descendant of Portuguese people should know what that is.
Here in Philippines, we call that "Tuwalya" which means "towel." There's a dish called "Papaitan" (which will directly translates to 'make it bitter') which is a soup, they use cow or goat innards along with bile to make it bitter and then they will cook it slowly until the meat is tender and the soup is very rich. They always cook it as a "pulutan", which is food that they eat when there's drinking session whenever they have celebrations. It is also good with rice!
He cooked it wrong, very very wrong. This is never cooked in a dry or low-moisture application. It needs to be boiled and the broth needs to be replaced to do the first round of cleaning. Not to mention it needs a lot of spices or fragrant aromatics to cleanse the smell. This is how it’s cooked all over the world, always in broth and always with lots of aromatics.
Guga: “Mystery Meat”!!! Anyone:... Really Anyone:... A mexican guy: THATS MENUDO!!! No a mystery meat thats panza de res bro Ps you should try to do Menudo
In France we have a recipe named "pied paquets" where we have a tomato soup with pig's feet that melted in the sauce, and little "paquets" of meat stuffed tripes. I use to eat this every chrismas with all the family, it takes 2 days to cook because the tripes have to be blanched and then flambe to get rid of the smell, and the tomato soup takes 8+ hours to cook, and finally it has to be eat the next day, because it's one of those recipe that are better the next day, and it's WONDERFUL
I'm Italian and I love it. It's called trippa, there are several recipes and probably the most popular is trippa alla romana. My favourite one is with beans, tomato sauce, pecorino, chili peppers and a bit of olive oil.
@@MegaHakim1999 yeah, the meat is kinda there, it gives some meaty flavour and substance to the dish, but it's mostly a sponge for flavours, like a potato
The mystery meat is one of the 4 stomachs that the cow has. The one that you prep un México is called "Cacarizo", "Cuajo" or "Panal". The other 3 stomachs are "Libro", "Callo" and "Toalla".
I for sure thought it was some type of sea animal or maybe you snuck a mushroom in there. Any part of a mammal was NOT on my radar haha. Love these mystery meat episodes.
In Hungary it is quite a popular thing, it is called "pacal", and it is the stomach of the cow. Hungarians make stew with this kind of "meat" with a looot of paprika. People either love it or hate it. Personally I can't even stand the smell of it. LOL
This is the stomach of IDK (probably cow, but not sure). I ate it and from my experience you have to be really heavy on seasoning and deep fry it in cast iron pan. I saw my mom to wash this thing by boiling for long time (call it forever). Also, it goes well with tortilla .
@SousVideEverything you gotta clean the belly first tho literally cover all of it with Bicarbonate of Soda and let it stay inside vinegar for like 30-40 minutes, then boil a water , literally blazing hot boil, put the belly inside for like 40 seconds and then scrape literally scrape it clean , after the smell is gone , its ready to be coocked/fryed. Would recommend cutting it into strips as you did , let it rest in soy souce,honey,garlic,black pepper,smoked paprica,and a little bit of sriracha , let it rest for 1-4 hours , then deep fry with a little breading it is blooody amazing this way, its how my grandma did it Cheers from Bulgaria ! Amazing Videos !
You should definitely try making a Hungarian dish called Pacal. It's how they call the beef stomach and the dish itself. It's a stew and it's a fantastic dish.
I’m Filipino, and the thumbnail photo was taken very well. It’s tripe! Lots of ways to prepare and clean that before cooking to remove that weird aroma. 👍😁👍
I was thinking that the stomach as well but I was thinking that from a more scientific standpoint, because I know what stomach is supposed to look like
You have to trype it again :) It's very popular in Hungary. It was a good choice to buy a bleached one because originally it looks like a dirty towel in in a car workshop. Yes, bleached, like clothes are bleached. You have to cook it about 3x with spices like peppercorn, salt and bay leaf, and get rid of the water 3x, entirely for about 1.5 hours. Maybe 2x is enough. And it was only the preparation. It removes the odor. After that, you can cook it as a normal stew (with or without mushrooms, pork knuckles, beef tail), and can even cook a soup or fry it like wiener snitzel.
“Menudo Jalisciense” or “Pancita” here in Mexico, you make it in broth, and in Spain they call it “Callos” but it is kind of a stew. Of course I prefer broth cause it’s very concentrated and seasoned, they both (menudo or pancita and broth) make the perfect match because they are two very strong flavors. Saludos. 👋🏻🇲🇽
Would you eat it?
Nah
Nah
Yep my dad is a fan never wanted to try but now i do thanks to you ill explore
In Menudo yes sir!
Yes we eat it here in south Africa.. it's called mogodo in our language
You’re supposed to cook it in water first to get rid of the smell on the surface
Sealing that in a vacuum bag made the smell penetrate all the way into it
this is so true. In our cuisine (Bangladeshi cuisine) we boil the thing for hours to get rid of the smell, and then cook it with a mix of different spices. It is delicious.
Indonesian dishes that use tripe are usually made into a stew, or cooked with lots of spices. usually on the market it is sold fresh and has not been processed so it looks like a towel / rug, unlike in the video which is already white
@@aemiya7566 Bot Bhaji or Bhuri as we call it...personally i love it with small cubed potatoes...YUM
So true!!!
@@ivanshinji3600 exactly! Small cubed potatoes and a lot of spices.
Part of a cows stomach, in mexico is used to make a soup called "menudo" good for hangovers.
Thats my shit lol
Its called honey comb tripe but its amazing in menudo
Menudo and I've had it with tomato sauce. It's delish
romania have it too, it s called "ciorbă de burtă
In Greece we make a soup with this which is called patsas. Stinks like hell but the taste is very different.
I can already tell you, the stomach wasn't properly cleaned. Also you need to boil it with a good amount of water and then get rid of those water to remove the smell. And not to mention, if it's properly cleaned it tastes amazing stir fried.
also mixing some vinegar with water would kill the smell right away
True
@@abdulelahalshamrani5488 and some bay leaves
@@marvelrassam9675 nice addition
@@abdulelahalshamrani5488 Nice addiction
You never cook tripe like that. You boil it. That's the only way it can be edible. And it works well as an ingredient in a bigger dish, not a dish on its own.
"Hell Yeah! joe"
Yep, my Italian grandma would make it that way. The only other way I’ve had it is in pho, and it was just a bit chewy, but nothing offensive.
chinese people eat it
altho im chinese, I have never tried it
In Portugal we eat tripe on its own! It’s trip with beans and rice, a very tasty dish!
"Menudo" is really good. It's not meant to be cook like that. (Its stomach)
Filipinos know that hahahaha hi
Ako din hehe
I love menudo so much ❤️
Never one right way to cook food my friend.
@@Alexander-gs3rz how come they didn't like plus it ain't smooth muscle tissue nor cartilage or ligaments. It not the same consistency of skeletal tissue. Plus That tissue contain lots of gastric acid
Being Mexican this is no mystery meat, it’s either the lining of the stomach of a goat or cow we use it in MENUDO and it’s awesome....
It looks disgusting
@@Certifiedcrackuser When it's raw, yes. Have a unpleasant odor. 😅 But in a good spicy broth cooked for a lot of hours, you add some fresh chopped onion, oregano, lemon juice and some handmade corn tortillas... You have a very very tasty and traditional Mexican dish that gets used after a hangover. It's delicious and cosy if you like the spicy food. Spetially in a cold cold morning! 😋
New it
@stemxtic Cool!
Puebes
Guga: “mystery meat”
Mexicans: “cual mystery meat” es menudo!!
Awevo!
Recognized it as soon as I saw it.
Yep, only the thumbnail and I know it is Pancita
He cooked this so wrong! I love some menudo only way to eat it!
I love menudo!
Tripe soup (called "flaki" in Poland) is yummy! You just have to wash it really well and boil it (first in water, then in salty beef and pork broth) with a lot of marjoram, black pepper, carrots, celeriak and other root vegetables
We make soup with it here in texas too but its called Menudo and I love it especially when its spicy!!!
My mom used to make this occasionally when I was a kid. It's pronounced flotchkey I believe? Never had the courage to try it as a kid because it filled the house with a not great smell. I would try it now though!
its called drzkova in slovak and it tastes absolutely disgusting and ive checked its the same recipe as polish, its those kind of foods that you either like or absolutely despise
@@timjen3 I'm polish and I never tried it either cause it's disgusting(in a look way not a taste way)
Guga: Mystery meat.
Mexicans from the south: That's "pancita" for mondongo.
Argentinians too
Not only mexicans eat pancita
Mondongo paa
Guga is Brazilian
indonesia : that jeroan (animal stomach)
Guga, after learning so much from you it’s time to return a favor.
This thing is famous for being the “flavor sponge” which has the ability to absorb all the sauce, meat juice and flavor from the same pot. Usually the easiest way to cook it is to put it in a slow cook with other meat, and use some strongly spiced recipe.
Also you might have skipping a lot of prep work, since it is part of the digest system you need to get rid of as much original juice in it before u cook it. The way we do it is to repeatedly rinse, scrub and press on it so it will release all those nasty fluid from the digestive system, then you will want to strongly rub it with Chinese cooking wine and white pepper so the overpowering favor of these two will replace what is left inside the tissues.
Trust me Guga, do not let this defeat you, you are the best foodie on TH-cam and you shouldn’t pass on this.
There's a reason most people consider tripe to be a "garbage part", it's only worthy of the trashcan and the only people who like it have equally trash taste in food.
@@borderlands10 it became part of cuisine atleast for some reason right
if the way to cook it is to overpower its own flavor with other flavors then just use something that actually tastes good to begin with. Tripe doesnt belong on the table. it belongs in the garbage can.
Tripe stew is a delicacy here in Hungary. I love it. The secret is to cook it in hot water with salt pepper cumin bay leaves onion and garlic til it is soft enough to easily be pierced thru with a fork. Then we cook it with diced onion, pork fat, and lots of smoked red paprika and a little water. You add bay leaves and cumin to the stew as well and once it is soft u can eat it with cooked potatoes. It is amazing. We call it "pacal pörkölt", which is Hungarian for tripe stew.
Here in Colombia it’s called “Mondongo”, you can make it in soup and even being a spanish recipe it can be done with garbanzo bean and chorizo in a dish called “callos a la madrileña”; both are splendid dishes
No boludo, creo que comi eso, aca en argentina hacemos locro, que creo que tiene "mondongo", lpm 😢
Menudo yummy
@@tomillo6075 El locro lleva carne de cerdo, el mondongo es estómago de vaca. Nada que ver el locro con los callos a la madrileña tampoco, el locro lleva maíz y zapallo y los callos no.
We do the same in South Africa.
El.Mondongo es similar al Menudo Mexicano? Me gustaría probarlo.
Every Asian: Is the mystery meat behind the tripe?
Yaa related broo
Im hispanic and i wad like, thats looks like tripe, even tho i eat asian food more than anything
We all have covid because of the deep state not an entire group of people that have nothing to do with it you can't blame all Asians for covid just like you can't blame all Germans for Nazis just like you can't blame all Muslims for jihad just like you can't blame all Americans for slavery
Every Mexican too
@@cody-wx6mu where was that from
"Mistery Meat"
Mexicans: Ah, Menudo!!!
Mexicans? I’m Dominican I knew what this was instantly
Kid with no life WoOoW
You got that right bro..haha
Xd
100%. Where the hominy???
Guga : *Mystery Meat*
Mexicans: “ahhh menudo”
That’s the first thing I said, meat used in menudo
We call it 'Bhuri' in Bangladesh
Pinoys have a menudo dish but probably quite different to what you have
Pinoy use that to cook “kare-kare”
En Honduras lo llamamos "mondongo" xD
This is one of those videos where you know you're quite spoiled with having certain meats. I grew up on this stuff and absolutely love it. I think you need to have Sonny from the Best Ever Food Review Show to really experience off cuts.
Guga: mystery meat
Mexicans: menudo
It's panza, dude. Menudo is just one dish made with the panza.
I didn’t even have to think twice to know it is menudo.
Spaniards: Callos!
Yup it's panza to make menudo or pancita
Tripe homie
Asians: *laughing at the “mystery meat”*
Seems like everybody eats tripe!
Ik, we Asians feast on the mystical meats deep within the magical lands of ᔑ ꖎᔑリ↸.
Blacks too 😂🙏
@@MAHEATShell I smell a little hint of racism here
Hahahaha.. Mystery.. Rofl
Brazil here! We LOVE it!
This video should be titled "How not to cook tripe."
This video is thoroughly disappointing. This is like a vegetarian boiling a steak in vinegar and bitching about how gross it is.
You are correct. Menudo requires oregano to remove the offensive smell.
this video is disappointing on so many levels, tripe is very popular in asian cuisine..
@@chloekaftan can’t blame him, he didn’t know anything about it
@@lukesmith715 then don't make a video about it. Or at least take 2 seconds to Google a tripe recipe and proper preparation technique.
I know this is two years old but I think for your mystery meat videos it would be a cool idea if you go back and prepare these things the proper way and see if your opinion on them might change :) Either way nice video! I enjoy going through your channels looking at videos to watch 👍🏾
Yeah after seeing this im baffled why would anyone try to deep fry tripe. Its best used for soups or stews and needs to be boiled first because otherwise the smell is trapped inside the meat.
Please do this again! I would like to see your reaction to a properly prepared stomach!
Watchers: “he’s cooking it wrong”
Channel name: sous vide everything 🤦🏾♂️
Normally you want to throw this in the water for a good time before cooking, as it is the tripes of the animal
i know right.. he basically sous vide everything.. if you want the right way, go to his main channel GUGA FOOD
This dude just sous vide shaki 🤣🤣🤣
@@memento6947 why not sou vide all of the sauce too then? And those fries should be cook sou vide too 😏
@@priersackh bruh its not on the topic. the topic of this video is "mystery meat". not mystery sauce, or mystery fries..
Mexicans: *mouth watering* (when cooked correctly)
fr
Lol a Mexican dish have this meat is called “menudo”
@@dmndbro8144 Yeh, no shit, central europe here, we eat it too.
Menudo 🔥🔥🔥
@MrEyeswideopen7 exactly. They just don’t know how to cook it properly
beef tripe is so hard to find in grocery stores but it is SO GOOD I really enjoy the texture of it.
I'm quite surprised Guga had never seen tripe before with how much time he's spent experimenting with food. I eat it in Pho fairly regularly since I love the variety of textures in all those "weird" bits they add in there like tendons, ligaments, tripe, etc. Love the video, as always!
The only times I’ve had tripe is specifically in Pho. And while it may have a funky flavor profile, I do agree that the texture does add to the dish. Moreover, dipping it in a bit of hoisin and sriracha is perfect as the lining allows the tripe to hold the sauce fairly well, better than chicken or beef toppings in Pho
Edit: now that I recall more of my experience, I have had it in yellow curry as well. And I still say the same as with Pho: tripe holds the curry fairly well and adds flavor to each bite
It's actually sad that he spends more time on meat than the average guy yet he don't know what a tripe is. I guess you can call yourself nowadays a chef and only know how to ''cook'' steak.
@@GremlinsRoll I guarantee you he knew what it was before. Just says he doesn't for the fun of the video. Wouldn't be much of a " mystery" meat if he said he had
Guga is Brazilian, he already ate it before. Dobrada
Same, if he is Brazilian I would imagine he would at least know what it is? yeah raw it doesnt smell good but after its cooked in menudo OMG
Americans: confused
Africans, Latinos, Asians: oh yeaaaa!
Also hungarians. Not every one of us likes it but there is a food called "pacal" in Hungary.
What latinos? You now not every Latin country have the same food, nor the same culture, right?
@dpm I'm obviously generalising
@@Verselessofficial why? Doesn't seem like something most latinamericans would like
@@danielvarga5385 legjobb
Yeah tripe, makes nice soup, apart from that I'm not a fan, the dog likes it tho.
Edit: oof he sousvide it, yeah thats gonna stink.
Yea definitely in soup its good
Salt rinse twice. Then dry brine for 6 hrs. Grill or deep fry
the best soup for hangover
Tripe is soup is a delicious addition
🤮🤮🤮🤮
I’m Nigerian and this is very common in our cuisine . This is tripe called “shaki” in Nigeria it’s always good to cook with a lot of onions and spicy peppers to mask the strong smell
You already know brother.
In México we use it to cook menudo its like a soup
I do a salt scrub then boil before using to make a stir fry
BOIL it 1st bro!
It's wonderful to know even west Africans eat it.
In my language we call it uluso.
As Asian I cried watching this "mystery meat"
same here wkwkw
Lol 😂💀
Mystery meat? *laughs in Asian*
“Mystery Meat” that’s the only thing in an Asian’s fridge. Lol... I want some dim sum tripe now.
I dunno why hut I expect that this is well known “cut of meat” is hispanic cuisine or actually any non-European cuisines. But it seems like only Asian knows about tripe?
in Indonesia, it called 'babat'. and one of the famous cuisine in Indonesia "Soto Babat" made by with this part
u all should try "gulai babat" too
how does it taste?
@cat it's not for everyone.
@@sakurain wonderful
True. Soto Babat is the best.
Here in Argentina we eat something called "Guiso de mondongo" it's also a Bolivia recipe, you should try it. BUT u must pre-cook it to remove the strong smell and flavor
Thats cow stomach commonly used in “menudo” you should try it like that.
One thing is for sure they didn't clean it properly, thats why the strong smell stayed in the meat, here in the Philippines 🇵🇭, we cooked it as soup.
In Poland we have soup that is made of this and we call it "flaki", which basically means "tripe" or "guts", I'm not sure, and it's main ingredient. I must to say. It's delicious. It smells and tastes, horrible because it's super hard to clean, but if you do it right, this smell is gone and it can be delicious. Another reason why it's smells horrible, you cooked it sous vide.
If I made a mistake, sorry because my English isn't very intermediate.
That’s cool I’m Polish too 😃
My guy has better english than actual brittish people
@@lesterthemolester1501 brittish
Your English is just great no mistakes in your comment
look up the egyptian stew recipe of this (mystery meat) and the next time you eat it, you will love it.
after washing it, soaking it in salt and vinegar solution for 2/3 minutes, washing it again, the secret is to soak it again in *Baking Powder* solution for 2/3 minutes, then washing it again.
it becomes so clean that the most popular recipe of it is making a Stew.
also, wear gloves while cleaning it.
It has lots of names, but it’s most known as “Tripe”, this is the stomach lining of a cow I believe.
You are correct mate
Correct, we eat a lot of these in Vietnam. Very delicious if you know how to make it :3
Yep thats the one pal
Yup, my granny used to poach it in milk....never tried it myself, I stick to eating what I like the smell of
@@davidmathieson8661 same
Guga: "Mystery Meat"
Venezuelans: "Mondongo chico, Mondongo"
If its your first time trying it you should make it like a stew, first treating it with water and heat to take out some of the odors. Your method (Sous Vide) does the opposite of that. This meat is hella powerfull for sauces, stews etc, so mucho you have to take down a little bit. Mondongo is a classic venezuelan mega stew/soup hybrid with different meats and vegetables with center is the flavor of dis cows stomach meat
I agree with my man here. Mondongo is a super strong "meat" and you should "clean it" when cooking it
Please, try Mondongo. You will never regret it
Is similar to Spanish Callos. They are delicious
En el sur de México igual le decimos mondongo
In Poland we're making "flaczki" soup which means ,,guts" soup XD. It's soup made with boulion, cut cow stomach, carrots, green peas, ginger, cloves, a lot of
marjoram and it's thickened by adding burned on dry pan flour. Check that out :D
As the daughter of a venezuelan mother, I can confirm. I honestly thought everyone grew up eating this 😭
In Filipino cuisine there’s a dish called “kare kare”, it’s basically oxtail and this in peanut sauce. The tripe is my absolute fave in it, so good.
Im a white guy who has never cooked tripe/stomach/any digestive organ but even I know you gotta boil it and rinse a lot.
Yeah you do. You also add a lot of different spices. I just had some yesterday in a soup in Mexico called “menudo” it is really good. This is exactly why we don’t like to eat it from other people because many don’t know how to clean it. So we eat it at home
You can also soak it in lemon juice for a long time, and scrub it really good.
Depending of where you bought it, it may be already cleaned. It'd never hurt to rinse it again, though.
The main problem here, IMO, is the cooking method: you need to boil them, they have to be in contact with the water and boil slowly for a long, long time. Tripe ("callos" over here in Spain) shouldn't be hard nor chewy; it's actually quite tender when cooked properly.
He just didn't cook it properly. It's common in chinese food and it taste delicious. Tripe is all about the texture and add some strong sauce like curry on and it taste even better. tripe is cooked all over the world Just depends how you cook it.
GUGA: *mystery meat*
Puerto Ricans: “aaahhh pero si eso es Mondongo”
no sabia que en puerto rico tambien se le decia mondongo
Every south american*
Also dominicans
also colombians
Also peruvians
Its cow stomach
Im from Vietnam and here to cook that
Step 1: Wash it hard with lime juice and Salt, REALLY HARD many time
step 2: A little cook with boiled water and wash again then cut to piece
step 3: Mix it with Five-spice powder, soy sauce, minced shallot, salt and pepper, let them rest in 2 hour
step 4: Pan + oil and sate some shallot and garlic then put the meat in and fry it
step 5: Now u need a coconut water ( if the water not sweet add sugar) and let it simmer for 2 hour Or u can
Sous Vide it
Enjoy it with bread and basil
Oh every cow stomach is from Vietnam? Didn't know that 🤣
@@frontbattles8090 No i think there many recipe for cow stomach too
when we poor and dont have anything to eat, we cant only eat the meat and throw away the rest of the animal, and every country have their hard time too i think. That why we always have the recipe use everything of the animal every where in the world
Guga : mystery meat
Vietnamese: Tổ ong/ Khăn lông / lá xách
Ah yes, good ol’ tripe. Here in Rome, there’s a traditional dish called Trippa alla Romana, Roman style tripe. It’s delicious.
Qui in Brasile c'e un piatto che e basicamente la stessa cosa chiamato "dobradinha", fette di stomaco di mucca, con la salsa al pomodoro i un sacco di altre cose, particolarmente non lo gradisco ma piace a molte delle persone che conosco.
@@leeroy9k buona! Si, la trippa alla romana è molto simile a ciò che hai descritto. :)
mamma… sono dal veneto, ma cresciuto negli stati uniti…
mio padre ama la tripa alla romana e l’ha cucinata
era onestamente molto buona, ma la sua consistenza era troppo gommoso per me haha
solo mi sono fatto un piatto ma nel futuro lo mangiero un’altra volta
@@leeroy9k Portuguese*
We use it as the primary element of a popular soup where I live, its called "menudo" here
Fierro compa
dats what im saying like how tf do u not know what dis is😂
Ong
One of my favorite foods
yun ohh menudo
“Can you name this mystery meat I cooked?”
Every Mexican here: hold my menudo
pajero
@@ramlisarip8758 si somos
@@nelperro7211 solo queria saber
💀
Menudo? Pancita,no mames
In Argentina we call it "mondongo", and its crazy good when cooked right
En Panamá también le llamamos "mondongo" pero como tu dices, bien preparada queda deliciosaaaa
En Colombia tambien se llama mondogo y sopa de mondogo is delicious
En Honduras tambien mondongo
En Nicaragua es igual Mondongo y queda delicioso en la sopa
Ecuadorian here. Omg MONDONGO is DEEEEEEEEEEEliscious in "Guatita" served with some rice. Omg I'm drooling just thinking about it
You should make “dobrada”, its a portuguese dish done with cow stomach and intestines, and it is really good
Yeah!!!
Guga: "Mistery Meat"
In Italy: "ah trippa"
In Spain is the same ajajajaj
in Romania: "Burta" (it also means belly)
Se la cucinava come si fa qua gli sarebbe piaciuta sicuro
I’m mexico it’s stomach, used for menudo
I was like hiw is my Sunday dinner made by my grandma a mystery
Its tripe... Tripe is “Mondongo” in Spanish, we Dominicans eat it all the time, make a stew out of it and its delicious
ahhhh, eso eral, mondongo, siempre me da alto miedo, it looks repulsive
Yeah, in Central America it's a really popular dish especially in soups.
MENUDOOOOO 🤩🤩🤩
Vos si sabés, queda riquísimo en guiso o estofado
Same with us Philippines but different name but same idea
Guga: mysterious meat
Mexicans: 🤦♂️that’s tripe
Edit: apparently y’all don’t understand that menudo is a dish and tripe is the meat lol
Nah foo thats menudo
Un menudo
Chinese: 🤦♂️that’s 金钱肚
Vietnamese: 🤦♂️that’s lòng
@@el.nacho.1904 Menudo is the name for the soup. The meat is called tripe.
Se me hacia sp conocido pero no me acordaba de donde jajajaja
I think you should do a follow-up series. After your audience names the mystery meat and tells you how it's used in their culture's cuisines you can try doing a "Guga" version of those dishes. I'm sure you'll enjoy these meats more that way. I've been eating this mystery meat since I was a child. XD I eat it a lot during dim sum.
It actually tastes amazing he doesn’t know how to prepare it
It's tripe, right? How do you prepare it?
@@bige8949 i dont know how you do it, but in my country and most south east asian countries, many restaurants can cook some delicious tripes. my favorite is of course deep fried tripe.
I know its good in soup
Idk what its called doe
@@Archepion menudo or something like that
Tripe or stomach, it needs to be blanched to get rid of the smell.
No, juice the cow poop then make poop soup "papaitan" 😎
I love how different cultures comment and say what they do with this piece of meat
I'll pipe in than. I'm from Canada. It's pet food. I'm cool with my culture using it for pet food.
I eat it plain with salt most Africans do that as a small snack but there is many other ways to cook it depending on what country in Africa your from
@@dhotnessmcawesome9747 its fun how you norht americans call "pet food" everything beside filet and picaña lol.
do you know there are a lot of packed pet food?
learn how to cook , eat and buy some high quality and balanced food to your pets
@@gonzajd777I know how to cook. Learn sarcasm.
@@dhotnessmcawesome9747 your definition of sarcasm reeks of ignorance
Mondongo!!! Delicious... Since you like peruvian food you should try Cau Cau, a dish made with mondongo (one of the cow's stomachs), potatoes and seasoned with turmeric, cumin and hierba buena (a variety of mint) or Trippa alla Romana (mondongo a la italiana here in Perú) another one of my favorite dishes. You have to wash it thoroughly and give it a first boil with milk and bay leaves to get rid of the smell. Hope you enjoy it. All the best
I teach you a trick.. cuit it into small pieces about 2 inches squares.. wash it, boil it for 15 minutes, wash it again, boil it again for 15 minutes, wash it the third time and boil it for 30 minutes.
Now while its boiling, fry some about half teaspoon mustard seeds, 1 teaspoon spoon cumin for 30 seconds, add in 2 pieces of garlic, 1 inch chopped ginger, chillies about 3 pcs or birds eye chillies if you like it more spicy and 1 whole big onion cut into slices for 1 and half minutes. Put the whole thing into the the boiling tripe. Add about 1 teaspoon of tamarind paste(or can substitute with tomatoes or msg but i preferably love tamarind paste for this as it helps kill the remaining fine smell) . Let it boil for 5minutes. Then add 3/4 cup of coconut milk, boil for 2 minutes more. Cut the fire and add a bit of black pepper and salt to taste. Serve with (essential item) coriander leaves as garnish as it will help enhance the flavour in the hot stew. Try this and tell me what you think. In my place, many people love my tripe dish when prepared this way. The more cumin you add, the bigger the flavour. Grinding it also is heavenly but it burns too fast while frying.
Guga: steak guru
Also Guga: doesn't know how cow stomach looks like
its sheeps stomach lol
And?
@@MassivePonyFan ...and what?
In italy, we call this meat “trippa”. The procedure is a little bit wrong.
The meat (trippa) must first be boiled in order to remove that very strong and almost dirty taste.
In Mexico we do the same thing lol
Same mexicans call it tripa
English people call it tripe
In Pakistan we wash it with salt and flour to remove odours.
in philippines we call it "burnik"
When I was a kid my dad got some tripe for our dog, the smell stunk the house out and the dog refused to eat it. I once saw the same dog do his "business" in the garden, turn around and eat it then not long after throw it up before eating it again.
That´s dogs for you...... You have to clean the tripe immediately after slaughtering, else the gras starts to rot, and the meat takes on the smell and taste, and you can´t get that off. it has to be snow white.
This is Cow's stomach. There are very few ways you can cook it. my favorite is to wash it with a scrub until it is thinner. Then, I'll stuff it with rice, ground beef, and sauteed onions, and stitch it so it forms a spherical shape. Once the balls are ready, they will be cooked in a mixture of water, tamarind, cardamom, bay leaf, and cinnamon for a long time. They should be cooked simmering for no less than 6 hours.
We actually eat this "meat" in indonesia. We prepared it as a soup dish called "soto babat" which translate to "tripe soto" the way its cooked made the tripe way better. We use tripe for "soto mie" and sometimes "soto betawi" soto betawi is either meat only, tripe only, or mix of both. Ngl i actually kinda like tripe with this preparation. There are many preparation but this (soto) is the one that i familiar with and love
Babat ftw i love this
Nasi goreng babat also can
gulai babat is good too
the thing is that you didn't cook it in the right way, doing it correctly it's delicious and not stinky at all, that's the importance to do proper research about that ingredient
Dude, it’s called mystery meat for a reason. The lack of cognitive functions some people have is astounding.
@@Alejandro-sr8by That's true!! It's mystery for his audience not for him. he is a professional or at least a well-prepared cook but come on man He should've prepared that meat the best way possible and btw he said he'd already tasted it before in a Vietnamese restaurant, So...
@kinsmarts well then they’re not doing it right lmao
To be fair the point of the channel is to sous vide everything so obviously he's is going to do that
Also if you watched the whole thing he recommended other ways to cook it
Its “Babat” in Indonesia..
Marinate it, dice it, deep fried it, and mix it with egg fried rice..
And wait for Uncle Roger’s approval..
Ahahaha
If rice too wet, you pucked up.
Yessir
hai kawan .
@@Iandres92 NASI GORENG BABAT
In Rome, Italy, we use it to prepare a dish called "trippa alla romana" with tomato sauce, pecorino cheese and other stuff. It's the fourth stomach of the cow, or at least in Italy is what we use. I HIGHLY recommend you trying this recipe, I think you can search on the internet. Bye you guys are fantastic! Greetings from Italy!
Bona la trippa
If u are Mexican, u instantly know what it is.
Al chile
Thats right all i said was Menudo
I'm Arab and I know what is it XD
In America it's called: "what the hell is in my pho?"
LOL YESS I’m viet but remember wondering the same thing
yeah pho was where I first tried it, and I really like the stuff. not much taste but it goes well in that.
Fr the first time I saw tripe in my pho I was like wtf is this😂
🤣🤣🤣🤣🤣
In centre Italy we call it "trippa", dialect for tummy, stomach. We let it simmer in tomato sauce for hours and it comes out super soft, not for everyone, but surely an experience
We cook it the same way in Morocco and it turns out very delicious
In spanish we call it trippe. I've ate it in tomato sauce as well or in soup we throw this in with the soup.
In Friuli too 😉
Lombardy as well
Pensavo fosse una tradizione solo romana sorry 😂
Im surprised Guga being Brazilian not knowing what that is, since its a very famous dish in Portuguese cuisine, and him being most likely descendant of Portuguese people should know what that is.
Here in Philippines, we call that "Tuwalya" which means "towel." There's a dish called "Papaitan" (which will directly translates to 'make it bitter') which is a soup, they use cow or goat innards along with bile to make it bitter and then they will cook it slowly until the meat is tender and the soup is very rich.
They always cook it as a "pulutan", which is food that they eat when there's drinking session whenever they have celebrations. It is also good with rice!
Interesting
@@SousVideEverything you can look for its recipe, and might as well try it.
Tuwalya is also used in Kare-kare
In our place the recipe we called it “gotong batangas” really missing it😋
in Indonesia we call it "BABAT", it can be processed into soup, bacem, fried rice and many recipes
Very tasty...
Up gan
Bagian sapi yang gue suka gan, selain dagingnya. Apalagi kalo dimasak pake santan
Babat is stomach Yes I like it.
Gw mah suka aja tp bersihin nya yg ugh
@@Althaf-ezzar setiap proses butuh tekad wkwkwkwk
*proceeds to cook tripe completely wrong*
“I’m sorry everybody but it’s just not for me”
omg fr
why is this on sous vide thats nasty
He cooked it wrong, very very wrong. This is never cooked in a dry or low-moisture application. It needs to be boiled and the broth needs to be replaced to do the first round of cleaning. Not to mention it needs a lot of spices or fragrant aromatics to cleanse the smell. This is how it’s cooked all over the world, always in broth and always with lots of aromatics.
I mean he even said he didn't know what he was doing
@@MaryRose007 omg, I was dying watching him cooking it.
Guga: “Mystery Meat”!!!
Anyone:...
Really Anyone:...
A mexican guy: THATS MENUDO!!! No a mystery meat thats panza de res bro
Ps you should try to do Menudo
I thought the same lol
En Argentina le decimos mondongo
when u said menudo i was thinking of filipino menudo lol. big differences
if you're Nigerian, you know this as shaki, but if not, you might know it as stomach lining.
or tripe
Mmmmmmmm tripe menudo with that pigs feet tho
I grew up Nigeria and shaki is my favourite part of meat
Saki
Mondongo for Central Americans
In Italy it’s a typical dish, especially in Rome, we call it “Trippa”.
We usually eat it drowned in tomato sauce and it’s called ”Trippa al sugo”
Madonna Che buonaaaaaaa
Questo la trippa l'ha praticamente massacrata
@@brixind1z poraccio non ha idea giustamente, in America non c’è tradizione per queste cose
Trippa aa romana
@@brixind1z non possiamo biasimarlo, non sa che cazzo farsene lol
In France we have a recipe named "pied paquets" where we have a tomato soup with pig's feet that melted in the sauce, and little "paquets" of meat stuffed tripes. I use to eat this every chrismas with all the family, it takes 2 days to cook because the tripes have to be blanched and then flambe to get rid of the smell, and the tomato soup takes 8+ hours to cook, and finally it has to be eat the next day, because it's one of those recipe that are better the next day, and it's WONDERFUL
In Malaysia its called "perut". In Indonesia called as "babat". Part of cattle tripe. We usually used this for sate/satay. Super delicious!
Or we like use for stew with lots of spices. Like tongseng or gule.
Okay he did say its cow stomach at last..... In bangladesh its cooked as stew with a ton of spices and its real good 👌
Soto Babat... Babat Gongso, babat goreng. Enak pool
I'm Malaysian and I've never heard of tripe before nor have I heard of it being used in satay either. Which state are you from? KL here.
@@kanjakan im from KL. Tons of places that made sate sells this. Sate Kajang Hj Samuri one of those. Sate Perut/sate Babat
I'm Italian and I love it. It's called trippa, there are several recipes and probably the most popular is trippa alla romana. My favourite one is with beans, tomato sauce, pecorino, chili peppers and a bit of olive oil.
What part is it ?
@@BuyMTG its the 4th stomach of the cow!
Dont forget the Tuscan sandwich with trippa, the lampredotto!
It's funny how what makes it delicious is everything that isn't the meat in question
@@MegaHakim1999 yeah, the meat is kinda there, it gives some meaty flavour and substance to the dish, but it's mostly a sponge for flavours, like a potato
The mystery meat is one of the 4 stomachs that the cow has.
The one that you prep un México is called "Cacarizo", "Cuajo" or "Panal". The other 3 stomachs are "Libro", "Callo" and "Toalla".
You get an A+ 😁👍💕
Pretty cool. Toalla means towel.
And in the Philippines, we call that "Tuwalya" from the same spanish term. I actually love it as a kid.
I for sure thought it was some type of sea animal or maybe you snuck a mushroom in there. Any part of a mammal was NOT on my radar haha. Love these mystery meat episodes.
Guga: "I wonder what this mystery meat tastes like."
Also Guga: "I'm going to do everything in my power to hide the taste of this meat."
They could barely eat it like that imagine if he didn't try to mask it 😂
@Haris Holmes it is, it's one of the most foul things people consider "food".
@@borderlands10 agreed. but some people will say its a "delicacy" and just prove they have 0 taste in food.
Mystery meat?
Filipino: We call it Tuwalya or in English term " towel " It looks like a towel cloth. We used it for cooking Kare Kare.
We actually mainly use it for "papaitan". Best partner for beer or empi
@@darelleglovo1731 yes correct. Papaitan as well , Almost forgot.
Lol, in Spain we call that callous, but toalla is indeed towel XD
@@Giraldtec callos would be a dish that we also call for it, it's also famous for that recipe too
yes also good for goto
In Hungary it is quite a popular thing, it is called "pacal", and it is the stomach of the cow. Hungarians make stew with this kind of "meat" with a looot of paprika. People either love it or hate it. Personally I can't even stand the smell of it. LOL
The smell of this thing is kill me all the time....
@@iwao1897 Buy precooked version. No smell....
@ Nem köszi, inkább továbbra is elkerülöm :D
This is the stomach of IDK (probably cow, but not sure). I ate it and from my experience you have to be really heavy on seasoning and deep fry it in cast iron pan. I saw my mom to wash this thing by boiling for long time (call it forever). Also, it goes well with tortilla .
In Poland we make soup with it, it's called "flaki" which literaly means "guts". A lot of marjoram, garlic and paprika and it's amazing.
As a Nigerian this meat actually slaps in a stew
As a South African I fully agree.
As a Pole I also 100% agree
Make a soup out of it , it is a lot better than stew 😁
I love how Guga’s whole family is slowly becoming more skeptical and suspicious of Guga with each video
@SousVideEverything you gotta clean the belly first tho literally cover all of it with Bicarbonate of Soda and let it stay inside vinegar for like 30-40 minutes, then boil a water , literally blazing hot boil, put the belly inside for like 40 seconds and then scrape literally scrape it clean , after the smell is gone , its ready to be coocked/fryed. Would recommend cutting it into strips as you did , let it rest in soy souce,honey,garlic,black pepper,smoked paprica,and a little bit of sriracha , let it rest for 1-4 hours , then deep fry with a little breading it is blooody amazing this way, its how my grandma did it
Cheers from Bulgaria ! Amazing Videos !
This is called “shakki” in Nigeria. Very popular delicacy
Really i thought it was a sheep's stomach like the one from uzbekistan
In my country we eat elk heart
Yeah it’s very delicious a very popular type of intesticel in turkey it called ischkembe
Shaki of life
Shaki!!!!
It is called "Tuwalya" here in the Philippines. We use that for "Kare-Kare"
And pinapaitan
Yep
Hell yeah
You should try it again and make “menudo”, it’s a Mexican recipe and it’s delicious!
I'm not Mexican but we love Menudo
Ya sabía que era panza, no me gusta cómo se siente en la boca, siempre se la quito al menudo jajaja
You should definitely try making a Hungarian dish called Pacal. It's how they call the beef stomach and the dish itself. It's a stew and it's a fantastic dish.
I’m Filipino, and the thumbnail photo was taken very well. It’s tripe! Lots of ways to prepare and clean that before cooking to remove that weird aroma. 👍😁👍
It's really good on a congee with pork and tofu.
"Mondongo" or "Menudo, you're supposed to prepare it as a soup with Mexican Corn Grain.
it is tripe in English. can be used in many different dishes
“Panza de res” in South America and I think is called cows stomach. Really good when cooked properly!!!
I was thinking that the stomach as well but I was thinking that from a more scientific standpoint, because I know what stomach is supposed to look like
It’s really good with soups and stews
Yes sooo good when cooked properly
Guatita in Chile 🇨🇱 ✌🏻
Yes,very good when put in a saup we call it ciorba de burta in Romania
You have to trype it again :) It's very popular in Hungary.
It was a good choice to buy a bleached one because originally it looks like a dirty towel in in a car workshop. Yes, bleached, like clothes are bleached.
You have to cook it about 3x with spices like peppercorn, salt and bay leaf, and get rid of the water 3x, entirely for about 1.5 hours. Maybe 2x is enough. And it was only the preparation. It removes the odor.
After that, you can cook it as a normal stew (with or without mushrooms, pork knuckles, beef tail), and can even cook a soup or fry it like wiener snitzel.
Guga: “mystery meat”
Me, a crackhead: flesh light
You have fun roblox gaming and the n word in your name you don’t know what crack is
@@giowelo you make fortnite videos stfu
oMG im SuCh a CraCKHEAD 😜😜😜🤪🤪🤪🤪
In Romania we have a traditional soup made out of this stuff. it's quite delicious ! it's called "ciorba de burta"
tripe soupe
Hi we have in the Czech Republic something similar and it is realy delicious! we call it Dršťky.
In Czech republic it’s called ,,dršťková”
ioooi,sunt si romani la guga pe canal :)) 👋
@@casi2305 câțiva rătăciți 🤣
You’re eating it wrong you should make a thick broth and eat it with bread
Just started watching and so excited. Would save so much mess if I could sous vide instead of pressure cook for menudo!
“Menudo Jalisciense” or “Pancita” here in Mexico, you make it in broth, and in Spain they call it “Callos” but it is kind of a stew. Of course I prefer broth cause it’s very concentrated and seasoned, they both (menudo or pancita and broth) make the perfect match because they are two very strong flavors.
Saludos. 👋🏻🇲🇽