Menudo Estilo Norte#O

* Exported from MasterCook *

MENUDO ESTILO NORTE#O

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Soups
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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



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