In article <5gqlbt$1cb$1@mack.rt66.com>, Carl Englehorn said this about that: > Would someone please post a recipe for menudo? Also, how does one > prepare the tripe? I enjoy Mexican menudo and would > like to try making it myself. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: MENUDO ESTILO NORTEÑO Categories: Mexican, Soups, Breakfast Yield: 8 servings 1 1/2 lb Calf's foot 2 lb Honeycomb tripe 1 lg Onion 3 Garlic clove; peeled 6 Peppercorns 2 ts Salt; or to taste 4 qt ;Water 3 lg Chiles ancho 2 Green chiles, canned peeled 1 1/2 c Hominy, canned 1 ts Or?gano 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 or?gano and serve. --- The Cuisines of Mexico Diana Kennedy MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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Menudo
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