[CH] menudo

Judy Howle (howle@ebicom.net)
Mon, 20 Jul 1998 22:08:16 -0500

Here are the url's sent by Sharon Bloechl and Steve Tanner.

http://www.vivacincodemayo.org/recipe.htm

http://www.vivacincodemayo.org/
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There is a recipe for menudo in The Firecracker Chilly Cookbook
URL is:  http://www.ioa.com/home/stanner/chindex.htm
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Glen sent a bunch of recipes.  I'll just post a few.

- Recipe via Meal-Master (tm) v8.05
 
      Title: MENUDO (TRIPE SOUP)
 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.)
           Salt
  1 1/2 c  Hominy
           Red Chile Puree (see below)
           -OR 1 cup canned red chile
           Sauce
           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.
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MENUDO ESTILO NORTE#O
 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 Oregano
 
                                         Approx. Cook Time: 6:00
  
  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.
  
                                  --- The Cuisines of Mexico
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Menudo 6
 Categories: None
      Yield: 8 Servings
 
      3 lb Tripe (3 to 4 lbs)
      1    Piece honeycomb; be sure to
           -include
      6    Garlic cloves; bruised but
           -not peeled
      1 tb Peppercorns
      2    Sprigs thyme
      3    Bay leaves
      1 ts Sea salt
      1 cn White hominy; (28 ounce)
      1 bn Cilantro; leaves chopped
      1 bn Green onions; chopped
     12    Tomatillos; diced
 
  Rinse tripe under cold running water and cut large pieces into 1inch
  squares. Place the garlic, peppercorns, thyme, and bay leaves into a square
  of cheesecloth. Tie into a bundle. This is your bouquet garni. Place the
  tripe in a large stock pot with 4 quarts of hot water, the bouquet garni,
  and salt. Bring to a boil and skim foam if necessary. Reduce the heat and
  cook at a simmer for 2 to 3 hours or until tripe is tender. Add the canned
  hominy, liquid and all. Cook 15 minutes longer. About 10 minutes before
  serving, add the cilantro, green onions, and tomatillos. Remove the bouquet
  garni. Garnishes may include mild red chile sauce, ground chile powder,
  oregano leaves, chopped onions, or lime wedges, or sliced radishes.
      Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/10/96
  show Yield: 8 to 10 servings
  Recipe By     : TOO HOT TAMALES SHOW #TH6292

Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462