SC - Menudo - oop

[Mordonna22 at aol.com]

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

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================