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Cook time 1hr 20 mins
Ingredients
* 1 pound beef tripe, cut into small squares
* 3 fresh cloves garlic, minced
* 3 teaspoons salt
* 1/2 cup red chile powder
* 2 teaspoons oregano leaves
* 1 tablespoons coarse black pepper
* 1 teaspoons cumin powder
* 1/2 small onion chopped
* 1 small can hominy, yellow or white
Directions
Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.
* beef tripe can be substituted with pork tripe or feet.
Recipe 2 If you really like spicy hot
A large saucepan (see note below)
1 calf's foot (about 1 to 1 1/2 pounds)
2 pounds honeycomb tripe
1 large onion
3 cloves garlic, peeled
6 peppercorns
2 teaspoons salt, or to taste
4 quarts of water
A comal or griddle
3 large chiles anchos
A spice grinder
A large chile poblano, peeled or 2 canned, peeled green chiles
The calf's foot
1/2 cup canned hominy (1 pound) drained (see note below)
Salt as necessary
1 scant teaspoon oregano
Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan.
Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.
Add salt as necessary. Sprinkle with oregano and serve (see note below).
This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas. |
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Whew! It's a recipe....I was afraid this was gonna be something else...
Sounds yummy though! |
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