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need menudo recipe

Chiffonade_'s picture

(post #25769, reply #1 of 6)

I have no idea what you mean...The only thing I know called "Menudo" is a singing group made up of very young Hispanic boys.

Main Ingredient?

Carolina's picture

(post #25769, reply #2 of 6)

Chiff: This one I had to look up. It says: "A spicy Mexican soup made from tripe (or was that snipe? :-}), calf's feet, green chilies, hominy and seasonings and garnished with lime wedges, chopped chilies and onions." Sounds pretty gross to me, except for the hominy, of course.

MEAN_CHEF's picture

(post #25769, reply #3 of 6)

This crap is right up there with haggis. Who cares.

Gerard's picture

(post #25769, reply #4 of 6)

Did someone say Haggis??!
wheres me bagpipes..

Sandy's picture

(post #25769, reply #5 of 6)

Hey MC!

Don't be slaggin me haggis!

It's a fine spicy sausage when made properly, and I can't for the life of me figure out why people who eat hot dogs are afraid of it.

I personally am looking forward to Robbie Burns day, so I can go to a haggis dinner followed by much toasting.

Jack_Mason's picture

(post #25769, reply #6 of 6)

I've never tried this but in the back of the local Mexican grocery is a great four table restaurant that serve gallons of menudo on Saturday morning as a hang over cure. Jack

Categories: Mexican, Soups
Yield: 10 servings

2 1/2 lb Tripe
1/2 Calf's foot
1/3 c Vinegar
Cold water
2 Cloves garlic
1/2 sm Onion
3 qt Water (approx.)
1 1/2 c Hominy
Red Chile Puree (see below)
-OR 1 cup canned red chile
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 c Water

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.