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Ingredients:
1 calf's foot (1 to 1-1/2 lb)
4 qt water
2 lb honeycomb tripe
3 large chiles anchos
1 large onion
2 canned, peeled green chiles
3 cloves garlic, peeled
1 1/2 cup canned hominy
6 peppercorns
1 tsp oregano
2 tsp salt, or to taste
Instructions:
Cut the calf's foot into four pieces. Cut the tripe into small
squares. Put them into the pan with the onion, garlic, peppercorns,
salt, and water. Cover and bring to a boil. Lower the flame, open the
windows(!) and simmer uncovered for about 2 hours, or until the tripe
and foot are just tender but not too soft. Meanwhile, toast the
chiles anchos well on a dry skillet, turning them from time to time
until the skin is charred. Slit them open (wearing rubber gloves, if
you like keeping your skin) and remove the seeds and veins. Grind
them dry to a fine powder. Add it to the pot as the meat is cooking.
Remove the pieces of the calf's foot from the pan, and when they are
cool enough to handle, strip off the fleshy parts. Chop them roughly
and return them to the pan. Add the hominy and continue cooking the
menudo slowly, still uncovered, for another two hours. Adjust the
salt to taste. Sprinkle with oregano and serve.
Servings: 6
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne
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Menudo Estilo Norteno Recipe brought to you by Mexican Recipes To-Go
