Here are the url's sent by Sharon Bloechl and Steve Tanner. http://www.vivacincodemayo.org/recipe.htm http://www.vivacincodemayo.org/ --------------------------------------------------- There is a recipe for menudo in The Firecracker Chilly Cookbook URL is: http://www.ioa.com/home/stanner/chindex.htm -------------------------------------------------------------------------- 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. ----- ---------- 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