Sunny Conley wrote: Tradition has it that eating menudo on New Year's day brings a year of good luck. All of these items can be found in most Southwest grocery stores. 4 pds tripe,cut into 1-inch sqaures. Luke in Oz replied, I have just cooked this recipe here in Oz with some variations. I used Polenta instead of Homminy as the latter is not on the grocery shelves here in Oz, probably used a bit too much. Winged it on the Green Chile Sauce, made my own quickly using green peppers and some green chiles with vinegar and onion. Added the rest of a bottle of Buffalo Chipotle sauce, you know the bit thats hard to get out at the end. Wimped out on the Tripe, cooked it initially then it kinda got thrown out with the fat the bones and the bathwater. I ate some in San Antonio at Ma Tierra but looking at a big pot of it was scarry. I ate about 3 bowls tonight and will freeze the rest, I will probably add some sliced Chorizo when I reheat it next. BTW I added salt which was missing from the original recipe. Mexican Chocolate; I added some Popular brand Mexican Chocolate (1-1/2 squares grated fine) to my last batch of Guacamole, I also finely slice the zest from about 1/8 of a lime. Twasn't bad, people at the BBq were asking what was in it, (obviously not enough Habs) as I had to arm wrestle a couple of (erh) "ladies" for my share and I brought it! Now I brought back a couple of blocks of this and my wife and kids tore one open and tried a square each, he he talk about spit. This chocolate is the one with cinnamon and is very grainy (like sand). Its actually for making Hot Chocolate with a mollino. Standard disclaimers apply. Here's the Question, I have been making the Belizian style sauce from the archives, anybody have any idea as to the refrigerater shelf life of this. I'm giving some to the son of a friend who is in our special forces and I'd hate to think I'll be putting the security of our country in peril. Well actually I'm scared he will come back with orders for more as these guys are tough and he must have been well trained, as he tasted it and took about a 1/4 cup more on his steak. for the record I make a double lot and add half a teaspoon of salt and a bit more lime juice. A ballpark answer would do as I'll probably cut it back some more. TIA. I'll have to go now as about 4 pounds of fresh fish fillets were just dropped off on my doorstep. Could be worse last time the boys called,they left it in the mailbox, Its great to have good friends. Unfortunatly it was friday night and we don't get mail on the weekends. Luke in Oz