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Menudo

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Mexican 1 Servings

INGREDIENTS

2 lb Beef soup bones (with some meat on 'em)
5 lb Beef tripe
5 qt Water
3 c Nixtamal (or 3 cups drained, canned hominy)
3 Onions, chopped
2 Jalapeno chiles, sliced crosswise into one-quarter inch circles
1 Poblano chile, coarsely chopped
3 sm Firm tomatoes (such as roma), chopped
3 lg Dried chiles such as New Mexico, ancho, and/or pasilla
3 Cloves garlic, peeled and finely diced
1 1/2 ts Coarse salt
1 1/2 ts Mexican oregano
1 ts Coarse ground black pepper
3/4 ts Ground cumin
1 tb Vegetable oil

INSTRUCTIONS

Wash the nixtamal several times to remove any lime left over from soaking.
Put nixtimal and soup bones in 5 quarts of water, bring to a boil, lower
heat and simmer for about an hour. Remove soup bones, cut any meat off the
bones, chop and return to the pot with the nixtamal. Discard the bones.
Wash the tripe well and cut into bite-size pieces. Put tripe into a pot,
cover with a couple inches of water, heat to a simmer and simmer for about
10 minutes. Drain tripe in a colander, rinse with water and add to the pot
with meat and nixtamal. Sprinkle coarse salt over garlic and crush with the
back of a dinner fork. Saute onions, chiles, and garlic in oil for about 5
minutes. Add to pot along with the dried chiles, spices, and tomatoes.
Bring to a boil, lower heat and simmer for 5 or 6 hours until the tripe and
nixtamal are tender, skiming off any foam that forms on the surface during
the first few minutes. Remove the formerly dried chiles, place in a blender
and puree with a bit of the cooking broth. Return the chile puree to the
pot, stir in and simmer for another 15 to 20 minutes.
Serve steaming hot in large soup bowls with condiments available on the
side such as chopped cilantro, sliced green onions, thinly sliced serrano
chiles, crushed Mexican oregano, crushed dried red chiles, and hot table
sauce to add per individual discretion.
Note 1: if using canned hominy, leave out until the last hour of simmering
before removing the dried chiles.
Note 2: I use beef soup bones rather than the more traditional pigs feet or
cows feet. They probably don't add the same flavor and richness to the
broth but they're easier to deal with.
Posted to CHILE-HEADS DIGEST V3 #213, by Rich McCormack <macknet@cts.com>
on Thu, 16 Jan 1997.

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