Menudo # 1

1 Servings

Quantity Ingredient
2½ pounds Tripe
½ Veal or beef foot
⅓ cup Vinegar
Cold water
2 mediums Onions
3 Cloves garlic
3 quarts Water
1 tablespoon Oregano
1 can (large) hominy
Salt to taste
8 Chilies and 2/3 c. water or
Bottled hot chili sauce

Cut tripe into 1-inch squares; put in large bowl with the foot and vinegar, covering with cold water. Let stand 3 hours, then drain. Put meat into soup pot with chopped garlic and onion. Cover with water plus ½ inch. Cook 4 hours, adding water if needed. Add hominy and chili for the last hour. Skim fat and serve with chopped green onions, lemon wedges and tortillas.

To make chili sauce, blend chilies with water.

Posted to recipelu-digest Volume 01 Number 255 by "Diane Geary" <diane@...> on Nov 14, 1997

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