Menudo by Patricia Hill

* Exported from MasterCook *

Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
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2 pounds tripe
1 calf's foot
1 pound posole -- frozen
1 large onion -- chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt -- to taste
pepper -- to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf's foot is to add additional richness to the broth. The
calves' feet I buy are big so I use only one. You can also use pig's
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don't know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does't like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile



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NOTES : Serves 6-8