Authentic Sunday Menudo Food

AUTHENTIC SUNDAY MENUDO

Steps:

• Wash tripe thoroughly and cut into bitsize (1") pieces.
• Rinse knuckles and place in pot along with cut up tripe.
• Add water and bring to boil.
• Once boiling, add quartered onions, garlic, salt, oregano, red pepper flakes, pepper, green onions, japones, cayenne, and green chilies.
• Cover and reduce heat to a simmer.
• Cook 3 hours until tripe is almost clear and jelly-like.
• Remove the knuckles, and when cool, remove the meat, chop it & return it to pot.
• Throw out bones from the knuckles.
• Stir in hominy and cook another hour with the pot covered.
• Serve with sides of chopped onion, cilantro, and lime quarters.

MENUDO ROJO (RED MENUDO)

Steps:

• In a large pot, bring 1 gallon water to a boil.
• Place tripe in the pot, reduce heat, and simmer 2 hours.
• Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water.
• Continue to simmer tripe for 2 hours; drain.
• Pour remaining 1 gallon water into the pot with tripe, and bring to a boil.
• Stir in garlic and 1 chopped white onion. Season with salt, pepper, oregano, and red pepper.
• Reduce heat, and simmer 1 hour.
• Preheat the broiler.
• Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch.
• Remove from heat, slit lengthwise, and remove seeds.
• In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
• Mix the hominy into the pot and continue cooking 1 hour.
• Serve with condiments as listed under ingredients.
• Menudo is at it's best made a day ahead of time to allow the ingredients to "marry.".