SC - Menudo oop Recipe #2

[snowfire at mail.snet.net]

>-Poster: Jean Holtom <Snowfire at mail.snet.net>

for Comparison with the Mexican version, here's the recipe for
West Texan Menudo 

(Serves 20)

4 lbs tripe, cut into 1-inch squares
1 meaty marrowbone
1 large onion, chopped
2 pounds oxtail
8 cloves garlic
3 cups canned tomatoes
6 cups yellow hominy
1 teaspoon thyme
2 cups green chile sauce
12 long green chiles
20 dried red chiles
4 cups water
1/2 cup fresh mint
1 cup parsley
1/2 cup fresh cilantro 

Cover the first five ingredients with water and simmer for 6-8 hours.  
Refridgerate overnight.  Remove fat and bone.  Add the next five 
ingredients to meat and simmer 3 hours.  Remove seeds from chiles, 
cover with water and simmer 30 minutes.  Remove and blend in blender 
with garlic cloves and water.  Add to soup.  The last hour of cooking, 
chop mint, parsley and cilantro and cook with soup.

Elysant
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