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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: MENUDO (TRIPE SOUP)

  3. Categories: Mexican, Soups

  4. Yield: 10 servings

  5. 2 1/2 lb Tripe

  6. 1/2 Calf's foot

  7. 1/3 c Vinegar

  8. Cold water

  9. 2 Cloves garlic

  10. 1/2 sm Onion

  11. 3 qt Water (approx.)

  12. Salt

  13. 1 1/2 c Hominy

  14. Red Chile Puree (see below)

  15. -OR 1 cup canned red chile

  16. Sauce

  17. Finely chopped green onions

  18. Chopped cilantro leaves

  19. Lemon wedges

  20. Corn tortillas, heated

  21. Red Chile Puree:

  22. 8 California chiles (1/4 lb)

  23. 2/3 c Water

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

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

  26. Add vinegar and cold water to cover generously. Let

  27. stand 3 hours. Drain. Rinse tripe and calf's foot

  28. thoroughly. Place in a large pot. Add garlic and 1 to

  29. 1/2 inches, about 3 quarts. Add salt to taste. Bring

  30. to a boil; reduce heat. Cover and simmer about 6 hours

  31. or until tripe is tender. After 1 hour, skim foam

  32. from surface of soup. Skim again as needed. Add more

  33. water if liquid evaporates. Prepare Red Chile Puree.

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

  35. cooking. Ladle into large bowls. Serve chopped green

  36. onions, cilantro, lemon wedges and hot corn tortillas

  37. 10 to 15 servings.

  38. Red Chile Puree: Remove stems from chiles. Break

  39. chiles open and rinse out seeds. Place in a saucepan

  40. with water to cover. Bring to a boil. Continue to

  41. boil until chiles are softened, about 5 minutes.

  42. Drain; discard water. Place chiles in blender; puree.

  43. Add enough water to make puree the consistency of

  44. tomato sauce. Press pureed chiles through a sieve to

  45. remove bits of peel. Makes about 1 cup.

  46. 1 1/2 cups nixtamal

  47. dried corn) for canned hominy. Combine with soaked

  48. tripe and calf's foot, garlic, onion and water. Cook

  49. as directed above. --

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