Menudo Estilo Norteno

* Exported from MasterCook *

MENUDO ESTILO NORTENO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Calf's foot (1 to 1-1/2 lb)
4 qt Water
2 lb Honeycomb tripe
3 lg Chiles anchos
1 Large onion
2 Canned, peeled green chiles
3 Cloves garlic, peeled
1 1/2 c Canned hominy
6 Peppercorns
1 t Oregano
2 ts Salt, or to taste

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.



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