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Menudo Recipe

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This recipe for Menudo, by , is from Favorite Vargas Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marcia Vargas

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. Tripe
1 lb. Pigs Feet (Optional)
8 lbs. Nixtamal or 2 large cans White Hominy
2 Large Cans Red Chile Sauce
2 Onions
3 Lemons
2 Cloves Garlic, Minced
Oregano
Red Pepper Flakes
Cilantro, Chopped
Salt

Directions:
Directions:
Rinse and clean the tripe very well, discard any fat and cut into pieces slightly larger than bite-size. Rinse and clean the nixtamal until water is clean. Put tripe in a large pot and fill with water. Add 1 lemon cut in 1/2, pigs feet, 1 onion quartered, and garlic. Cook approximately 1 hour and add the nixtamal; continue cooking about 2 more hours until nixtamal and tripe are tender. Add oregano, salt and red chile sauce and simmer an additional 30 minutes. If using canned hominy, add with the red chile.

Serve with corn tortillas and a tray of the following condiments: lemon wedges, chopped onion, chopped cilantro, oregano, and red pepper flakes.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
A traditional New Year's Day meal -- supposed to be good for hangovers.

Nixtamal is raw hominy and can be purchased at most Mexican markets. I like it better than canned hominy, but either is good and the canned hominy is definitely easier!

 

 

 

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