Directions: |
Directions:If your local meat market has fresh honeycomb tripe and has enough defrosted, see if you can ask to take a look at it as he is pulling it for you. The cleaner the meat, the easier your job will be, believe me.
Thoroughly clean the fat (on the opposite side of the honeycomb (the smoother side)) and small hairs (if any) off of the meat; cut into pieces about 1.5” square. They will shrink while cooking so don’t cut them too small. After you’ve cut the meat, sift through hot water 2-3 times to make sure you’ve got a good portion of the fat off. Fill the pot with water, leaving a few inches or so. Some of this will vapor off. Add the patas to the water, and then add garlic powder and salt. Be generous with this and continue to monitor and adjust until finished. Bring to a simmer, and then mix in the chili powder and enchilada sauce. You can add the bay leaves and quartered onion at this time. Keep the heat just high enough to simmer.
For this size pot, you’ll need about 4-5 hours on the stove. Monitor the taste of the soup about two hours in and check it every 30-45 minutes. Start checking the meat around hour 3 or so. If it’s too leathery and chewy, it still needs time. Be sure not to overcook it. Lastly, add the hominy after you’ve determined the meat is perfect. Hominy is already cooked so be sure not to put it until the meat is finished! The pot can stay hot for a while so once you’ve determined it’s finished, go ahead and turn off the heat.
Like most recipes, your success making this is going to depend on how good you are at tasting and making adjustments. |
This recipe for Menudo is from