Menudo (Tripe Soup) Recipe

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Ingredients:

2 1/2 lb tripe
1/2 calf's foot
1/3 cup vinegar
1 cold water
2 cloves garlic
1/2 small onion
3 qt water (approx.)
1 salt
1 1/2 cup hominy
1 red chile puree (see below) or 1 cu, p canned red chile
1 sauce
1 finely chopped green onions
1 chopped cilantro leaves
1 lemon wedges
1 corn tortillas, heated
1 red chile puree:
8 california chiles (1/4 lb)
2/3 cup water

Instructions:

Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place
tripe and calf's foot in a large bowl. Add vinegar and cold water to
cover generously. Let stand 3 hours. Drain. Rinse tripe and calf's
foot thoroughly. 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. Bring to a boil; reduce heat. Cover and simmer
about 6 hours or until tripe is tender. After 1 hour, skim foam from
surface of soup. Skim again as needed. Add more water if liquid
evaporates. Prepare Red Chile Puree. Add hominy and Red Chile Puree
during last hour of cooking. Ladle into large bowls. Serve chopped
green onions, cilantro, lemon wedges and hot corn tortillas
separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a
saucepan with water to cover. Bring to a boil. Continue to boil until
chiles are softened, about 5 minutes. Drain; discard water. Place
chiles in blender; puree. Add enough water to make puree the
consistency of tomato sauce. Press pureed chiles through a sieve to
remove bits of peel. Makes about 1 cup. Variation: Substitute 1 1/2
cups nixtamal (cooked dried corn) for canned hominy. Combine with
soaked tripe and calf's foot, garlic, onion and water. Cook as
directed above.

Servings: 10

 

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