Menudo
12 servings
Quantity | Ingredient | |
---|---|---|
3½ | pounds | Beef tripe,rinsed and cut>>> |
Into 1\" squares | ||
3½ | pounds | Beef shanks |
10 | cups | Water |
2 | Medium onions, chopped | |
10 | Cloves garlic, chopped | |
2 | teaspoons | Cumin |
Red Chile Puree (see #79) | ||
3 | Lge. cans hominy, drained | |
Salt to taste | ||
Condiment suggest. follow |
In 8 to 10 qt pot combine tripe, beef shanks, water, onions, garlic, and cumin. Bring to a boil over high heat; then reduce heat heat, cover, and simmer until tripe is very tender to bite (abt. 7 hrs.) Meanwhile make Red chile puree. Set aside.
Skim and discard fat from liquid. Lift beef shanks from pan ; discard bones and fat. Cut meat into chunks and return to pan along with chile puree and hominy. Season to taste with salt. Bring to a boil; then reduce heat, cover and simmer for 30 min. to blend flavors.
CONDIMENTS--Arrange in separate bowls: 3 limes or lemons, cut into wedges; ½ cup fresh oregano leaves; 1 cup fresh cilantro sprigs; 1 med. onion chopped; and ¼ cup crushed dried hot red chiles or 5 fresh jalapenos, seeded and thinly sliced.
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