INGREDIENTS

INSTRUCTIONS

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
Recipe By     : Patricia Hill
Posted to EAT-L Digest 10 October 96
Date:    Fri, 11 Oct 1996 01:22:51 -0400
From:    "Sharon L. Nardo" <snardo@ONRAMP.NET>
NOTES : Serves 6-8

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