Mexican Menudo Recipes

Steps:

• 1. Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash Nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover.
• 2. Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
• 3. Serve with fresh cilantro, chopped green onion, chiltepin, lemon or lime wedges and toasted bolillos.
• 4. A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
• 5. The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero

Steps:

• Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
• Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
• Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
• Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

Steps:

• In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

Steps:

• In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
• Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
• Preheat the broiler.
• Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
• Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.