Serving
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Menudo
Mexico - Northern

Serves
Effort:
Sched:
DoAhead:  
8 soup  
***
5 hr  
Yes
This traditional Mexican soup, regarded as a hangover cure, is often served on New Year's day. It comes in two main versions, white and red. Our recipe for a red menudo is largely based on, but is not identical to, that by Diana Kennedy in The Cuisines of Mexico, a reliable reference for authentic Mexican cooking.




1-1/2
2
1/2
1
12
4
8
2
4
3
1
2
tt
1
-----
#
#

t
oz
cl

t
qt
lrg
lrg
c

t
----
Calve's Foot (1)  
Tripe (2)
Lemon
Salt
Onion
Garlic
Peppercorns
Salt
Water
Chilis Anchos (3)  
Chili Poblano (3)
Hominy, canned
Salt
Oregano, dry
-- Condiments
White Onion
Chili Serrano
Cilantro
Lime Wedges
Prep
  1. Have the butcher cut the CALVE'S FOOT into 4 pieces. If it's a 4 pounder like my local store carries have it split lengthwise then each half into four pieces. Freeze what you don't need for inclusion in future soup stocks.
  2. Boil TRIPE in water to cover with 1 t Salt and a couple of Lemon slices for about 10 minutes. Drain and rinse. Cut into 3/4 inch squares.
  3. Cut ONION into cubes about 1/2 inch. Peel GARLIC and crush lightly. Mix.
  4. Break up CHILIS ANCHOS discarding stems and seeds. Grind fine.
  5. Blacken CHILI POBLANO with your propane torch and wipe the skin off under running water. Cut into short strips.
Run
  1. In a pot bring 4 quarts of Water to a boil and add Calve's Foot. Simmer for 1 hour.
  2. Add Tripe, Onion, Poblano, ground Ancho, Garlic cloves and Salt. Simmer for another hour.
  3. Fish out the Calve's Foot and strip off all flesh discarding the bones. Cut the flesh into 3/4" chunks and return to the pot.
  4. Drain HOMINY and add to the pot. Simmer slowly another 2 hours.
  5. Check water level. Season with Salt and Oregano.
  6. Chop the Condiments fairly small except the Limes which should be cut into wedges. Set out the condiments in separate bowls to be added to individual taste.
  7. Serve hot with hot tortillas and the cold condiments.
NOTES:
  1. Calve's Foot:   A common substitute is two pigs feet per calf foot (for this recipe you'd need just one large one). For details see our Calf Feet and Pig Feet pages.
  2. Tripe: honeycomb tripe is preferred but blanket tripe would do fine. The weight given and cooking time is for tripe as sold in U.S. markets (fully cleaned and par-boiled). For details see our Beef Tripe page.
  3. Chilis: For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste, lrg=large
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