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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vic and Tommie's Menudo Recipe

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This recipe for Vic and Tommie's Menudo is from Cooking in Quarantine, 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!
Category:
Category:
Ingredients:  
Ingredients:  
7 lbs. Beef Tripe
2-2 &1/2 lbs. Beef Feet
1 head Garlic, peeled and separated into cloves
1/4 C. Salt
2 Tbsp Pepper
2 1/4 tsp Cumin
1 3/4 tsp Garlic Powder
1 can Beef Broth
7 dried Ancho chiles, seeded and chopped
2 Tbsp Chili Quick
1 & 1/2 Tbsp. Chili Powder
Directions:
Directions:
Clean and cut beef tripe. Rinse in a colander. Rinse the beef feet. Place tripe and feet in water to cover. Add beef broth, half the garlic, 1 tsp. garlic powder, 1/4 C salt, 2 Tbsp. pepper and 2 tsp. Cumin. Bring to a boil and simmer 3-5 hours or until meat is tender.

Meanwhile boil ancho chiles in water to cover for about 15 mins. Let cool and puree in food processor. Mince the other half of the garlic, saute in oil. Add pureed chiles to pan with a little water or tripe/feet broth. Cook mixture about 15 mins. Dissolve chili powder in a cup of cold water and add to pan. Mix Chili Quik in cup of water and add to pan. Add 3/4 tsp. garlic powder and 1/4 tsp. cumin to taste. The mixture should taste like really strong enchilada sauce.

Add the chili mixture to the cooked menudo. Adjust salt, pepper, cumin to taste. Bring menudo back to a boil and simmer 20 mins. Add hominy. Serve with minced onion, lemon wedges and "sprinkles."
Number Of Servings:
Number Of Servings:
6 - makes about 2 gallons of soup
Preparation Time:
Preparation Time:
6 hours

 

 

 

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