Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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