Sopa de médula
Victor M. Martinez
Victor M. Martinez
I want to make this delicious soup, but I don't know exactly how
to order the main ingredient with my butcher. Do I just ask for
bone marrow? Do they sell it at all? If you can get it, you have
to make this soup, it's extremely good.
Sopa de Médula
Ingredients:
1 kg of bone marrow
2 bay leaves
1 onion, halved
salt
For the broth:
6 medium tomatoes
1/2 onion
2 garlic cloves
3 chipotle peppers in adobo sauce (they sell them in cans)
2 bay leaves
6 cups of good chicken or beef stock
For garnish:
4 carrots, peeled and julienned and 50 grams of butter
Cook the bone marrow with water, the onion, bay leaves and salt. When
it's fully cooked, drain and slice it.
Broth: Cook the tomatoes in water, drain them and blend them with the
onion, garlic, chipotles and bay leaves. Strain the liquid and put in
a soup pot over medium heat adding the stock. Let simmer for 10 minutes,
add the bone marrow and finally the carrots sauteed in butter. Let
boil a few minutes and serve really hot.
Serve with tortillas (corn of course) and limes.
--
Victor M. Martinez, Jr. | The University of Texas at Austin
mar...@che.utexas.edu | Department of Chemical Engineering
http://www.che.utexas.edu/~martiv | Austin, TX 78712
If we knew what we were doing it would not be called research, would it?
Dimitri G Criona
Victor M. Martinez wrote in message <77ibjf$oih$1...@geraldo.cc.utexas.edu>...
>http://www.mexicodesconocido.com.mx/comida/2100.htm
>
>I want to make this delicious soup, but I don't know exactly how
>to order the main ingredient with my butcher. Do I just ask for
>bone marrow? Do they sell it at all? If you can get it, you have
>to make this soup, it's extremely good.
>
Great recipe and site, however the recipe is unclear.
Normally the meat department sells "marrow bones" usually sliced "arm or
leg" about 3/4" to 1 " thick to expose the marrow. I suspect (but I'm not
sure) that's what they mean.
Especially since 2.2 pounds of marrow without the bone is a lot of marrow
and would make a very rich soup.
If it's just bone marrow usually you can push it out of the bone after its
cooked.
Anyway, any supermarket butcher can order or make just the marrow.
Thanks for the sight and the soup.
Dimitri
Victor M. Martinez
>Normally the meat department sells "marrow bones" usually sliced "arm or
>leg" about 3/4" to 1 " thick to expose the marrow. I suspect (but I'm not
>sure) that's what they mean.
Nope. In Mexico they sell these white tubular things without any bones.
>Especially since 2.2 pounds of marrow without the bone is a lot of marrow
>and would make a very rich soup.
It is indeed a very rich soup.
>If it's just bone marrow usually you can push it out of the bone after its
>cooked.
It might be something else, because the bone marrow from bones comes out
like soft jello, easy to spread on a tortilla (YUM!) and the marrow for
the soup is quite solid. Maybe it's something else? Perhaps the spinal
cord? Does anybody know for sure?
Dimitri G Criona
Victor M. Martinez wrote in message <77ipdf$49l$1...@geraldo.cc.utexas.edu>...
>>
>It might be something else, because the bone marrow from bones comes out
>like soft jello, easy to spread on a tortilla (YUM!)
Isn't that who we eat osso buco - to get to the marrow?
Dimitri
C.L. Gifford
"Victor M. Martinez" wrote:
>
> Dimitri G Criona <DIMI...@prodigy.net> wrote:
> >Normally the meat department sells "marrow bones" usually sliced "arm or
> >leg" about 3/4" to 1 " thick to expose the marrow. I suspect (but I'm not
> >sure) that's what they mean.
>
> Nope. In Mexico they sell these white tubular things without any bones.
>
> >Especially since 2.2 pounds of marrow without the bone is a lot of marrow
> >and would make a very rich soup.
>
> It is indeed a very rich soup.
>
> >If it's just bone marrow usually you can push it out of the bone after its
> >cooked.
>
> It might be something else, because the bone marrow from bones comes out
> like soft jello, easy to spread on a tortilla (YUM!) and the marrow for
> the soup is quite solid. Maybe it's something else? Perhaps the spinal
> cord? Does anybody know for sure?
>
> --
> Victor M. Martinez, Jr. | The University of Texas at Austin
> mar...@che.utexas.edu | Department of Chemical Engineering
> http://www.che.utexas.edu/~martiv | Austin, TX 78712
> If we knew what we were doing it would not be called research, would it?
All this seems to indicate regular bone marrow. A good butcher
will split the bones (length wise) and extract the marrow.
However it will not be inexpensive. I have procured this and when
cooked it is excellent on toasted rye bread - I think that it
would be evern better on tortillas! I have also used it in a stew
and in a pate, but don't ask for the recipes because it would
take me a long time to find them in this mess I call my office.
Charlie
<><