ISTM it has no taste on its own. It adds nothing but mass to whatever it is in. I guess that is some protein content but not much use otherwise. And way too chewy for my liking. The texture is yuck.
I agree. A good Pepper Pot should be good and spicy so whatever flavor tripe had won’t get through. Pepper pot is the only dish that I’ve had with tripe clearly identifiable. It’s been chopped up and blended into other dishes, but no discernable flavor I could detect.
I had some fabulous tripe at my brother’s wedding banquet. (He married a Chinese woman, so it was a Chinese wedding banquet.) The tripe had essentially no flavor, except a vague “meatiness”, but it was in a really delicious sauce, and was one of my favorite foods at the event
$1.99 / lb for me. Cut it into 6 potions to split between me and the dogs. Except after I ate the sirloin part I saw a video on how to make it into boneless ribs for the crock pot.
That was a meal my mom made growing up. Country ribs, good barbeque sauce, crock pot all day. What’s left in the pot when you take the meat out is dipping sauce for tots.
Speaking of pork, my mom used to cook a pork butt all day then use the drippings to make pork gravy over rice. Pork is too lean nowadays to do that. Hey, how did you know I grew up in the 70’s?
Interesting! You learn something new every day! T&T is the brand of pork & vegetable potstickers that I buy all the time for making dim sum. I didn’t know that they were (and apparently still are) an Asian grocery store chain. I get them at Loblaws. IIRC, Loblaws used to have their own President’s Choice brand of frozen dumplings, and then they disappeared and these appeared instead. Now I understand why!
Wow, that’s a great price. For pork tenderloin, or for pork loin? There is a difference. If I found pork tenderloin for $1.99, I’d be buying in bulk and freezing it.
That might be true of modern chop or tenderloin cuts, but pork butts still have plenty of fat.
Not like they used too.
Loin, has the fat cap
Growing up in a Polish family, we would eat flaki every so often, which is a tripe-forward soup spiced mainly with pepper and marjoram. It is one of my favorite soups (just like Mexican menudo is), but I’ve never made it at home myself, as it tends to stink up the house. Mom always cooked it a couple of times to get most of the funk out of it. Tripe definitely has a flavor of its own, but pretty mild when cooked well. I have no issues with the texture – I don’t find it chewy at all. It’s almost like offal noodles to me.
Yeah, loin is quite different from tenderloin. Tenderloin has the texture and appearce of beef filet. Loin is more like sirloin or something like that. And while it’s true pork isn’t as fatty as it used to be, pork shoulder/butt still oozes out ungodly amounts of fat. I can’t even imagine what yesteryear’s pork butt must have been like.
Ya know, pork tenderloin sounds like a good idea for inner today. I discovered my kids like it and, for me, it can be used just like you would filet mignon. I think I’ll put some nice Walkerswood jerk rub on my portion today.
I was thinking tenderloin because except for the fatty end and the fat cap, there is basically no intramuscular fat.
Sure, but if you poke a tenderloin vs a loin, you’ll very much feel the difference. Loin is much most stiff.
I’m about to go to the grocery to pickup one of these for $1.97 a pound. My wife has a method for coating it with a sugar-based glaze and cooking it for hours at low temperature. We get a meal, pulled pork sandwiches for another dinner, a tamale dinner, and plenty left for sandwiches.
This was the main reason I bought a sous vide. I can buy large cheap round roasts and shoulder roasts. It makes them tender without falling apart. Not quite as tasty as the fattier cuts but still very good when seasoned.
It tastes completely different. 
T&T is where I see chicken or pig feet for sale as well as my personal favourite: pig uterus. (Never tried it.)
It does. I would similarly say pork shoulder can be used in most recipes that call for chicken thighs and vice versa (or beef chuck). I said nothing about how they taste. Of course different animals will taste different.
ISWYDT
I just did a small pork tenderloin last week. I did it in the oven. It was a good price and came out great.
It is also the only kind of pork I feel is easy to make delicious- everything else is so dry if you don’t time it exactly right. Pork shoulder can take some abuse and still come out tender and flavorful.