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Newsgroups: dfw.eats
Date: Sat, 18 Jan 2014 08:24:01 -0800 (PST)
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Subject: Re: Texas Haggis
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On Saturday, July 19, 2003 8:36:03 PM UTC-6, Thurman wrote:
> From the Mexican.cooking newsgroup:
> 
> I finally got around to buying a couple of those "Machitos" 
> sold at a
> few of the local HEB's for $2.77/lb.  They come from the Cabrito
> Market in Mission, TX.
> 
> They're intestines wrapped around thick caul fat (omental fat),
> wrapped around chopped heart and liver.  They're made 
> entirely of lamb
> and/or goat according to the ingredients.  They weigh about 
> 1lb each
> and could be mistaken for large, short penises of unknown 
> origin.
> 
> The intestines (1/4" wide) are wrapped in a spiral fassion, 
> probably
> about 2 feet all together.  They did indeed crisp up in the 
> oven at
> 350 for 1.5 hours (as they directions indicated), but not 
> all the fat
> rendered out.  The liver was way too strong and had a nasty, 
> pudding
> texture.  The taste of lamb was very faint - I would have 
> guessed I
> was eating pork if I didn't already know the ingredients.
> 
> Bottom line - if there was no liver and they cost $1.50/lb 
> or less, I
> might buy tham again.  But the liver taste and texture was 
> just too
> overpowering.  Don't look for them anytime soon, and if you 
> do happen
> to see them, run.  They seem to be a local invention of some 
> sort;
> Some kind of sick tex-mex joke.
> 
> [cross-posted to alt.food.mexican-cooking]
> 
> -sw
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