Caldos
Soups & Stews
Tripe Soup
Menudo
2 1/2 lb Tripe
1/2 Calf's foot
1/3 cup Vinegar
Cold water
2 Cloves garlic
1/2 small Onion
3 qt Water (approx.)
Salt
1 1/2 c Hominy
Red Chile Puree (see below)
-OR 1 cup canned red chile
Sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 cup Water
Scrape off any fat from tripe.
Cut tripe into 1-inch squares.
Place tripe and calf's foot
in a large bowl.
Add vinegar and cold water
to cover generously.
Let stand 3 hours.
Drain.
Rinse tripe and calf's foot
thoroughly.
Place in a large pot.
Add garlic and onion.
Pour in water to cover
ingredients plus 1 to 1
1/2 inches, about 3 quarts.
Add salt to taste.
Bring to a boil; reduce heat.
Cover and simmer about 6 hours
or until tripe is tender.
After 1 hour, skim foam
from surface of soup.
Skim again as needed.
Add more water if
liquid evaporates.
Prepare Red Chile Puree.
Add hominy and Red Chile Puree
during last hour of cooking.
Ladle into large bowls.
Serve chopped green
onions, cilantro, lemon wedges
and hot corn tortillas
separately.
Makes 10 to 15 servings.
Red Chile Puree:
Remove stems from chiles.
Break chiles open and
rinse out seeds.
Place in a saucepan
with water to cover.
Bring to a boil.
Continue to boil until chiles
are softened, about 5 minutes.
Drain; discard water.
Place chiles in blender; puree.
Add enough water to make
puree the consistency of
tomato sauce.
Press pureed chiles through
a sieve to remove bits of peel.
Makes about 1 cup.
Variation:
Substitute 1 1/2 cups nixtamal
(cooked dried corn)
for canned hominy.
Combine with soaked
tripe and calf's foot,
garlic, onion and water.
Cook
as directed above.
