SC - Menudo - oop

[D. Clay-Disparti]

When I was a kid my Dad would take a big pot down to Little Mexico (Dallas) every
saturday morning to buy menudo.  When we brought it home, he would always add
tomatoes to it (My Dad was not Mexican, so I believe the tomato thing was
something he just preferred.)  My maternal grandmother was, however, from Mexico
City... you couldn't get her to touch menudo!  Strange indeed!  While I liked it
growing up, here in the Florida panhandle it is just not made the same way at
all.  Thanks for the recipe.  My husband will love it.

Isabella

Mordonna22 at aol.com wrote:

> When I asked my Mexican friend for her menudo recipe, she handed me this book.
> So
> here goes.
>
> >From The Cuisines of Mexico, Diana Kennedy, Harper and Row, 1972 Page 159-160
>
> “Menudo Estilo Norteno (Tripe soup)
>
> A hearty tripe soup as it is prepared in the north of Mexico, this is
> especially recommended
> as a cure for a hangover.  It is always made for New Year’s morning.
>
> A large saucepan (see note below)
> 1 calf’s foot (about 1 to 1/2 pounds)
> 2 pounds honeycomb tripe
> 1 large onion
> 3 cloves garlic, peeled
> 6 peppercorns
> 2 teaspons salt, or to taste
> 4 quarts water
> A comal or griddle
> 2 large chiles anchos
> a spice grinder
>
> 1 large chile ploblano, roasted and peeled, or 2 canned, peeled green chiles
> 1 1/2 cups canned hominy (1 pound), drained (see note below)
> salt as necessary
> 1 scant teaspoon oregano
>
> Have the butcher cut the calf’s foot into four pieces.  Cut the tripe into
> small squares.  Put
> them into the pan with the rest of the ingredients.  Cover with water and
> bring to a boil.
> Lower the flame and simmer uncovered for about 2 hours, or until the tripe and
> foot are
> just tender but not too soft.
>
> Meanwhile, toast the chiles well.  Slit them open and remove the seeds and
> veins.  Grind
> them dry to a fine powder.  Add it to the saucepan as the meat is cooking.
> Remove the seeds and veins from the chile poblano, and add to the meat while
> it is
> cooking.
>
> Remove the pieces of calf’s foot from the pan, and when they are cool enough
> to handle,
> strip off the fleshy parts.  Chop them roughly and return them to the pan.
> Add the hominy and continue cooling the menudo slowly, still uncovered, for
> another 2
> hours.
> Add salt as necessary.  Sprinkle with oregano and serve (see note below)
>
> This amount is sufficient for 7 or 8 people.  It should be served in large,
> deep bowls, with
> hot tortillas and small dishes of chopped chiles serranos, finely chopped
> onion, and wedges
> of lime for each person to help himself along with salsa ......  to be eaten
> with the chiles.
> Menudo is traditionally cooked in an earthenware pot: A vert large bean pot
> would be
> suitable.
> Of course, if you can obtain and prepare the real hominy and cook it with the
> meats fright
> from the beginning the flavor will be far superior.
> This soup should be picante - after all it is to shake you up after the night
> before.  If it not,
> then toast and grind some of the chili seeds and add them to the menudo."
>
> Mordonna
>
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