Menudo Mexican Tripe Soup Food

MENUDO SOUP

Steps:

• Cut the tripe into small squares and put them into a large pan with the veal knuckle; cover with the water and bring to a boil; lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and knuckle are just tender but not too soft.
• Meanwhile, roast the chilies by placing them in a 350 degree oven until skins are browned or blackened, turning them once; place them in a bag to steam until cool enough to handle.
• Peel and cut the chilies open and remove seeds and the veins; cut into strips.; add to the meat while it is cooking.
• Remove the knuckle and allow to cool enough to handle; strip off the meat; chop roughly and return them to the pan.
• Pour in the hominy.
• Simmer the menudo slowly, uncovered, for an additional 2 hours.
• Add salt to taste.
• Sprinkle with oregano and serve in large, deep bowls.

MENUDO (TRIPE SOUP)

Steps:

• Cut tripe into 1-inch pieces.
• Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and the pepper.
• Simmer, covered, 3 hours until tripe is clear and jellylike in appearance and veal is tender.
• Remove veal knuckle from pot.
• When cool enough to handle, discard bones, chop meat and return to pot.
• Add undrained hominy.
• Cover and simmer 20 minutes longer.
• Serve with pequin chilies or crushed red pepper to taste.
• Garnish with lime wedges.

MENUDO

Steps:

• In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.