Menudo

* Exported from MasterCook *

MENUDO

Recipe By : Ariadna Tanguma
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds tripe -- cut in 1-inch pieces
1 gallon water
2 medium onions -- chopped
2 cloves garlic
1 tablespoon salt
1/2 teaspoon black pepper
2 ancho chiles
1 tablespoon fresh cilantro leaves
7 cups hominy, yellow -- cooked
lime wedges -- for garnish

For starters, you must place the tripe, water, onions, garlic,
salt, and pepper in a large kettle and let it simmer over low heat for
about two hours, skimming fat as necessary. Next, you must toast the
chiles well. Then you slit them open and remove the seeds and veins. You
must grind them until they are very fine and then you add them to the
kettle. Continuing, you can add the cilantro and let it simmer for about
two hours. At last, you can add the hominy and cook for another thirty
minutes. Finally, it is a good idea to serve with lime wedges. This
recipe will serve from ten to about twelve people



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NOTES : Edinburg, Texas High School Family Recipes
Ariadna Tanguma
Spanish III H/AP
Isabel Prescott
4th Period

For some time now, my favorite Mexican food has been Menudo.
The first time I was introduced to it, was at my grandmother's house.
She lives in Oaxaca, Mexico.
My parents don't really like to go visit my grandmother,
because she tends to be very irritable. But when my parents actually
decide to go for a visit, we really have a good time.
My quinceanera was very near and my grandmother decided it
was about time that I learned how to cook. Of course, my grandmother
also decided that she was the one who was to teach me all I needed to
know. I felt like that was a very good idea since she is a very good
cook.
She took me to the kitchen and told me that the first thing
I was to be taught was how to make my grandfather's favorite food