Menudo
A Mexican recipe for Menudo.
Ingredients
- 2 1/2 Pound Tripe
- 1/2 Calf's foot
- 1/3 Cup Vinegar
- Cold water
- 2 Cloves garlic
- 1/2 Small Onion
- 3 Quart Water (approx.)
- Salt
- 1−1/2 Cup Hominy
- Red Chile Puree (see below) OR 1 cup canned red chile sauce
- Finely chopped green onions
- Chopped cilantro leaves
- Lemon wedges
- Corn tortillas, heated
Instructions
- 1
Scrape off any fat from tripe. Cut tripe into 1−inch squares.
- 2
Place tripe and calf's foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours.
- 3
Drain. Rinse tripe and calf's foot thoroughly.
- 4
Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
- 5
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe is tender.
- 6
After 1 hour, skim foam from surface of soup. Skim again as needed.
- 7
Add more water if liquid evaporates.
- 8
Prepare Red Chile Puree. Add hominy and Red Chile Puree during last hour of cooking.
- 9
Ladle into large bowls.
- 10
Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately.
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