Mexican Menudo

Tip:  Read directions completely before preparing.

Ingredients:

(For Pre-Simmering Tripe and Beef Feet)

4 pounds of beef tripe

2 1/2 pounds beef feet cut into pieces

1 onion cut in 8

1 tablespoon of salt

water

(For Cooking Menudo)

Pre-cooked menudo/beef feet

1 medium onion, chopped roughly, large chunks

2 1/2 tablespoons salt

5 large garlic cloves

1 teaspoon Mexican Oregano

1/2 teaspoon allspice berries

1/2 teaspoon black peppercorns

1 teaspoon comino seeds (cumin)

1 tablespoon lard

5 Guajillo peppers

5 Ancho peppers

2 Japones pepper

3 Arbol

1 large (29 oz.) can of cooked hominy

water

(For Garnish, Sides)

lemons, cut in wedges

onion, chopped

bread rolls

cilantro

serrano peppers, chopped (optional)

Salt to taste

Directions:

(For Pre-Simmering Tripe and Beef Feet)

Cut the beef tripe into pieces slightly larger than bite size, about 1 by 1 inch pieces. Clean and rinse, the tripe thoroughly.

Wash and thoroughly clean the beef feet.  When the feet are cut by your butcher, sometimes you will find grit like pieces of bone that need to be cleaned off.

In a large pot, add the tripe and beef feet, cover with water about 1 1/2 inches above the meat level.  Add 1 tablespoon salt to water, bring to a boil, then lower heat to medium low and pre-simmer in the boiling water for 30 minutes.  This will help reduce the smell that comes from cooking tripe.

Once simmering is complete drain the tripe and beef feet through a colander and rinse off thoroughly. Set aside.

(For Cooking Menudo)

In a large pot, add the pig's feet, tripe, chopped onion and 2 1/2 tablespoons of salt.  Add water to cover everything, about 1 1/2 inches above meat level and bring the mixture to a boil.  Cover and then lower heat to medium low, simmering for two hours.

While the menudo is simmering, in a molcajete (mortar and pestle) add the garlic, Mexican oregano, allspice berries, black peppercorns, and comino seeds.

Grind the spices and garlic into a paste.

Add water and stir the mixture.  Set aside.

Using plastic gloves, with a damp cloth, clean off all the residue from the chili peppers.

Over a large bowl, remove the stems, seeds and veins from the chili peppers, throw them away.  In a large same large bowl shred the chilies into pieces.

In a skillet, add 1 tablespoon of lard.  Over medium heat, heat the oil then add the shredded chilies and fry them for about 1 minute.  Remove them immediately; you do not want to burn them.

Add hot water to the bowl with the chilies and let them sit for 30 minutes to soften.

Once the chilies have softened, place them in a blender, with 2 cups of the water that they soaked in.

Puree the chilies until smooth.

Strain the chili puree through a strainer.  You should produce about 2 cups of the chili puree.  Set Aside. You will only need 3/4 cup of the puree for the Menudo.  Save the rest for making enchiladas or more Menudo later.

Open the can of hominy and rinse.  Set aside.

After the tripe and beef feet have simmered for two hours, add 3/4 cup of the chili puree, all the spice mixture from molcajete, hominy and simmer for one more hour.  Add more water if you see that if is not at least 1 inch above the meat level. Enjoy!

Tip: For plating, serve the Menudo in a large bowl, and in another small bowl, add chopped onion, lemon wedges, chopped cilantro and chopped Serrano peppers.  This is great with the bread rolls (Bolilo), using them to soak up some of the Menudo soup.