INGREDIENTS

INSTRUCTIONS

It's traditional to recover from a night on the town with a bracing
bowl of menudo.  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.  Makes 10 to 15 servings.  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.  From:  MEXICAN COOKERY by Barbara Hansen, HP Books,
Tucson.  1980.  ISBN 0-89586-038-4 Shared by: Karin Brewer, Cooking
Echo, 6/93 Posted  to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on
Jan 31, 1997.

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