| Menudo ~ Tripe Stew - As found in many bars on Sunday morning, for the morning after ! Commonly called (in the Southwest) "Menudo for the Crudo" or "Menudo for the hang-over" 5 pound *honeycomb tripe (remove as much fat as possible) cut into 1 by 1/2 inch pieces 4 pig's feet (optional) 3 tsps salt 4 cups drained canned hominy, or 1 package Pozole (hominy uncooked) 2 onions, chopped 1/2 cup New Mexico red chile powder (hot) Water to cover about 6 quarts * ( Although honeycomb tripe is preferred the cheaper cut of tripe is often used) Accompaniments: dried oregano (Mexican type) leaves, crumbled chopped onions lime or lemons, 1/4 inch slices, and then halved dried red chile, crushed flour tortillas, or corn tortillas (depending on which bar you go to). Variation 1 (Menudo with pigs feet and with fresh Pozole (hominy)). In a kettle combine the tripe and the pig's feet with 6 quarts of water and the salt, bring the water to a boil, and simmer mixture, covered, for 2 hours, or until the tripe is tender but still firm. (Test the tripe from time to time during the cooking process, it should have a firm texture without being rubbery) From time to time skim froth from the soup. Transfer the tripe to a bowl and set aside. Add the 1/2 cup chile powder. (Add pozole at this time if you are not using canned hominy) Simmer the pig's feet for 1 hour longer, or until they are tender, transfer them with a slotted spoon to another bowl, and let them cool until they can be handled. Discard the bones and cut into 1 inch pieces. Return the tripe and the pig's feet to the broth, and simmer the mixture, covered, for 30 minutes. Serve the Menudo with the oregano, red chile, chopped onions, lemon or lime, and tortillas. Variation 2 (Menudo without Pigs feet and without fresh Pozole (hominy). In a kettle combine the tripe with 6 quarts of water and the salt, bring the water to a boil, and simmer mixture, covered, for 2 hours, or until the tripe is tender but still firm. (Test the tripe from time to time during the cooking process, it should have a firm texture without being rubbery). From time to time skim froth from the soup. Add the 1/2 cup chile powder. Add canned hominy. Simmer for 30 minutes longer (covered). Serve the Menudo with the oregano, red chile, chopped onions, lemon or lime, and tortillas. Variation 3 (Menudo with pig's feet and with canned hominy.) In a kettle combine the tripe and the pig's feet with 6 quarts of water and the salt, bring the water to a boil, and simmer mixture, covered, for 2 hours, or until the tripe is tender but still firm. (Test the tripe from time to time during the cooking process, it should have a firm texture without being rubbery) From time to time skim froth from the soup. Transfer the tripe to a bowl and set aside. Add the 1/2 cup chile powder. Simmer the pig's feet for 1 hour longer, or until they are tender, transfer them with a slotted spoon to another bowl, and let them cool until they can be handled. Discard the bones and cut into 1 inch pieces. Return the tripe and the pig's feet to the broth, add the hominy (if using canned hominy) , and simmer the mixture, covered, for 30 minutes. Serve the Menudo with the oregano, red chile, chopped onions, lemon or lime, and tortillas. Notes: Normally the oregano, red chile, chopped onions, lemon or lime, and tortillas, are added by the one being served. Makes about 25 cups ... Serves 20-22 ( cut ingredients by half to reduce servings) |
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