Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

    Menudo

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    1/2 Gallon Makes 10 to 15 servings.

    List of Ingredients


    2 1/2 Pound Tripe
    1/2 Calf's foot
    1/3 Cup Vinegar
    Cold water
    2 Cloves garlic
    1/2 Small Onion
    3 Quart Water (approx.)
    Salt
    1-1/2 Cup Hominy
    Red Chile Puree (see below) OR 1 cup canned red chile sauce
    Finely chopped green onions
    Chopped cilantro leaves
    Lemon wedges
    Corn tortillas, heated
    Red Chile Puree:
    8 California chiles (1/4 lb)
    2/3 Cup Water

    Recipe

    Scrape off any fat from tripe. Cut tripe into 1-inch squares.

    Place tripe and calf's foot in a large bowl.

    Add vinegar and cold water to cover generously.

    Let stand 3 hours. Drain.

    Rinse tripe and calf's foot thoroughly.

    Place in a large pot. Add garlic and onion.

    Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts.

    Add salt to taste.

    Bring to a boil; reduce heat.

    Cover and simmer about 6 hours or until tripe is tender.

    After 1 hour, skim foam from surface of soup.

    Skim again as needed.

    Add more water if liquid evaporates.

    Prepare Red Chile Puree.

    Add hominy and Red Chile Puree during last hour of cooking.

    Ladle into large bowls.

    Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately.

    Red Chile Puree: Remove stems from chiles.

    Break chiles open and rinse out seeds.

    Place in a saucepan with water to cover.

    Bring to a boil.

    Continue to boil until chiles are softened, about 5 minutes.

    Drain; discard water.

    Place chiles in blender; puree.

    Add enough water to make puree the consistency of tomato sauce.

    Press pureed chiles through a sieve to remove bits of peel. Makes about 1 cup.

    Variation:

    Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.

    Combine with soaked tripe and calf's foot, garlic, onion and water.

    Cook as directed above.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |