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Menudo (Mexican Tripe Soup)

soups, hot and spicy, latin american, fried

2 pounds tripe
cut into thin strips 3" long
2 pig's feet; split
4 quarts beef broth or water
4 onions; coarsely chopped
1 bay leaf
1/2 teaspoon cracked black pepper
6 small dried hot chiles
10 cloves garlic; crushed
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
14 ounces hominy
4 tomatoes; chopped
1 red bell pepper
seeded and cut into thin strips
1 green bell pepper
seeded and cut into thin strips
salt and freshly ground black peppe; to taste
hot flour tortillas; for accompaniment.

In a 6-quart stockpot put tripe and pig's feet and add water to cover. Bring to a boil, pour off water, and add broth. Add onions, bay leaf, cracked pepper, dried chiles, garlic, oregano, and cumin, and bring to a boil. Reduce heat to a rapid simmer and continue cooking until meats are tender (3 to 4 hours). When cool enough to handle, remove pig's feet and bone them. Return boned meat to pot, add remaining ingredients except accompaniment, and simmer for 20 to 30 minutes. Adjust seasoning. NOTES : Serve hot, accompanied with a basket of hot flour tortillas. Yield: 8 servings (serving size: 1 cup). 0 0 0 1582 0 0 0 2607 0 0 0 3702 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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