"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Menudo Recipe

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This recipe for Menudo, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Rogers
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. tripe, well washed
1 pig's foot - cut into 5 pieces (optional)
2 white onions, chopped
water
3 cloves garlic, minced
1 Tbsp. salt
1 tsp. whole Mexican oregano
1 (28 oz) can whilte hominy


Garnish
1 bunch cilantro, cleaned and finely chopped
1 while onion, chopped
2 fresh limes or lemons, cut into wedges

Directions:
Directions:
- In a large stock pot place the tripe, onions, garlic, salt, oregano and water to cover by 2 ins, bring to a boil. I always wash the tripe very carefully (even with a little brush) and with a little drop of dish soap making sure I clean out all the little pockets of skin. Simmer on low all day (at least 6 hrs). Add a little water now and then as needed. If you feel the aroma of the tripe is strong, just cut a lemon in half and drop into the soup while it is cooking.
When the tripe is tender remove it from the pot and cut into 1/2 in. cubes. Return it to the pot, add hominy, and cook for 1 hr more (personally, I cut the tripe into pieces before cooking). Serve in large bowls with a little onion, crushed Mexican oregano and a lime/lemon wedge on the side.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
- Menudo is a favorite for a weekend Mexican breakfast. It's a sure cure for a hangover. If you really want to get past being a "gringo", you've got to try menudo! This soup was always prepared for the "New Years Weekend" in my mother's family. Grandma Lolo always felt menudo had a calming effect if you were stressed for whatever reason.

 

 

 

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