Googling indicates that buche is pig tail,
pig snout, pig belly, stomach, close to the
stomach, and beef cheeks.
Anyone here know what it really is?
I think it's deep-fried pig stomach (but may sometimes be applied
to other deep fried variety meats just to confuse us). Note that
tripe is usually beef stomach.
You may have better luck asking in alt.food.mexican-cooking (like
> I ate at my favorite taco truck today, and
> noticed after I had ordered that they had
> "buche". I asked what it was, and was told
> stomach. I asked how this was different from
> tripas, but didn't understand the answer.
As in "Buche de Noel"? Context ...
I wanted to explain it myself, but I think this article explains it better
Sorry I got it in Spanish, but I think there's an English translation.
Carnitas are prepared not only with the "macisa", but with the insides of
the pork, in this article you will see the name of the different parts of
the pork that are cook in the same cauldron.
Hope this help.
p.s. I can't find the English translation....
Any way here are the names:
De carnitas de cerdo: Provienen de Michoacán y Jalisco, y generalmente son
de: maciza, cuerito, buche, nana, nenepil, trompa, oreja, cachete, hígado,
tripa, "libro", pulmón y cáscara.
"Steve Wertz" <swe...@cluemail.compost.gov.invalid> schrieb im Newsbeitrag
I'm not sure how I can provide more context that
I have already. It's sold in a taco truck, and was
described as stomach, but not tripas.
It's possible (but I suspect highly unlikely) that
they were talking about Buche de Noel.
It's definitely the meat surrounding the stomach, not the actual
stomach ("buche" means "crop", so i'd guess it's from the underside of
the cow's crop). Tripas is intestines (not tripe, which is the
Crap's Law: 90% of fish cytogenics is sturgeon. - Kibo
I must quote this article from the Orange County Weekly:
Buche: Not stomach, but the meat immediately surrounding the
stomach. More popular than it should be, buche is as close to
lunching on rubber as sanitarily possible.