Menudo, By El Hungaro
By: El Hungaro
Published: Saturday, January 15, 2011 - 5:35pm

Ingredients




3 pounds of Tripe/ Honey Comb Tripe [Menudo]
3 pounds of Cow Leg [Pata]
3 pounds of Hominy [Nixtamal]
1/2 pound of Dried Red Peppers [Chile de Harbol]
4 Dried" Chile Hanchos"
2 tablespoons of Oregano
3 bunchs of Green Onion
Salt to taste
Served with..
5 diceds White onion
2 diceds Cilantro
Corn Chips or Tortillas or Freshly baked Bolillo [Type of br

Preparation

1 Thoroughly wash the meat with water. 2 Fill a large pot with water and bring to a boil. 3 Place the leg in the pot and boil for one hour. 4 Add approximately 4 tbsp. of salt. 5 In the meantime... 6 Dice your green onions. 7 Fill a medium sized pot with water and bring it to a boil. 8 Place all your "Chile Hancho" and Dried Red Peppers inside the pot and boil for 20-30 minutes. 9 When the peppers are soft, pour about a cup of the same water into your blender and drain the rest. 10 Place all the peppers into the blender. 11 Blend for about a minute. 12 Once the pepper sauce is ready, thoroughly rinse the tripe. 13 Optional: Lightly coat the washed tripe with salt. 14 Once the leg has boiled for an hour... 15 Place the tripe into the pot. 16 Place the diced green onions into the pot. 17 Place the hominy into the pot. 18 Scoop approximately 2 tbsp. of Oregano into the pot. 19 Add the salsa into the pot. 20 Let the water boil and then bring it to a light boil. 21 Allow the concoction to boil for approximately, three and a half more hours. Stir occasionally 22 Dice white onion and cilantro as necessary.  23 Serve with diced onion, diced cilantro, and your choice of chips / warm tortillas / freshly baked bolillos. 24 As they say in Mexico, "Provecho!"

About


A traditional Mexican recipe. It is a popular elixir for hangovers and cold weather.