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- Newsgroups: rec.food.recipes
- From: phill@rt66.com (Patricia Hill)
- Subject: Menudo
- Message-ID: <D033pw.Azr@bonkers.taronga.com>
- Date: Fri, 25 Nov 1994 19:41:06 GMT
-
- Menudo
-
- Serves 6-8
-
- 2 pounds tripe
- 1 calf's foot
- 1 pound frozen posole
- 1 large onion, chopped
- 3 cloves garlic
- Dried mild red chile
- 1/2 tsp oregano
- salt and pepper to taste
-
- Cut the tripe into bite-sized pieces. Soften the chile in hot water.
- Remove the stem and seeds (if desired) and mince. Throw everything into
- the crock pot and cook all day.
-
- Note: The calf's foot is to add additional richness to the broth.
- The calves' feet I buy are big so I use only one. You can also use
- pig's feet or a marrow bone. Since all of these ingredients will
- not fit into my crock pot I make this in two days. On the first
- day I cook the bone/feet in water to cover. This makes the broth.
- I remove the bone/feet and strain the broth. You could easily throw
- a carrot and a few stalks of celery in for more flavor but this is
- not commonly done.
-
- The second day I make the menudo. I like the tripe cut up into tiny
- pieces (real men like big chunks.) Often tripe is pre-cooked to some
- amount of doneness before you purchase it. It helps if you know
- how long it was cooked. If you don't know, cook it all day on the
- low setting. You can use canned hominy if you wish.
-
- I use a mild red chile and use a lot of it. It gives a nice color.
- Since my husband does't like seeds I must be carful about picking
- them out. But many cooks just snap off the stem of the dried chile
- and grind the pod in a mortar.
-
- Some people add coriander. Many people add some green chile.
-
- Patricia Hill Corrales, New Mexico
-
-
-