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Menudo Rojo

Ingredients
 

2 1/2 lb tripe
1/2 calf s foot
1/3 cup vinegar
1 cold water
2 cloves garlic
1/2 small onion
3 qt water (approx.)
1 salt
1 1/2 cup hominy
1 red chile puree (see below) or 1 cu, p canned red chile
1 sauce
1 finely chopped green onions
1 chopped cilantro leaves
1 lemon wedges
1 corn tortillas, heated
1 red chile puree:
8 california chiles (1/4 lb)
2/3 cup water



 
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Preparation
 
Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place
tripe and calf s foot in a large bowl. Add vinegar and cold water to
cover generously. Let stand 3 hours. Drain. Rinse tripe and calf s
foot thoroughly. Place in a large pot. Add garlic and onion. Pour
in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts.
Add salt to taste. Bring to a boil; reduce heat. Cover and simmer
about 6 hours or until tripe is tender. After 1 hour, skim foam from
surface of soup. Skim again as needed. Add more water if liquid
evaporates.

Prepare Red Chile Puree. Add hominy and Red Chile Puree during last
hour of cooking. Ladle into large bowls. Serve chopped green onions,
cilantro, lemon wedges and hot corn tortillas separately.

Makes 10 to 15 servings.

Red Chile Puree: Remove stems from chiles. Break chiles open and
rinse out seeds. Place in a saucepan with water to cover. Bring to a
boil. Continue to boil until chiles are softened, about 5 minutes.
Drain; discard water. Place chiles in blender; puree. Add enough
water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup.

Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for
canned hominy. Combine with soaked tripe and calf s foot, garlic,
onion and water. Cook as directed above.

 

 
Servings:
10


 

 

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====================================================== ==== GLOSSARY OF INGREDIENTS OF MEXICAN AND SOUTHWESTERN COOKING ======================================================= === ACHIOTE SEED: The dried reddish seeds of the annatto tree give food a bright orange yellow tint whe (Upload by user)
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CHILI: Chilies are native to the Americas. They have been known in North America for some time but are said to have traveled north by a circuitous route; apparently they found their way from Mexico to the Western world with Christopher Columbus, then to the East and finally back (Upload by user)
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GROUND RED PEPPER: From ground dried cayenne chilies, this is often called "cayenne pepper". See Chili, Cayenne. GUAVA: These yellow green fruits with pale faintly pink flesh are about the size of a plum. They are intensely fragrant when ripe. Guava paste is only one o (Upload by user)
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PHEASANT: This game bird fares equally well when cooked with a bravely seasoned sauce or a mild creamy one. Serve it with a grain side dish; see Game. PILONCILLO: This unrefined sugar is purchased in hard cones. Like other "raw" sugars, piloncillo is beige to brown; th (Upload by user)
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TOMATILLO: These fat little vegetables are the size of robust cherry tomatoes. They grow in papery husks reminiscent of Japanese lanterns and taste best when they are a brilliant green in color. By the time they begin to turn yellow, they have lost some of their acid freshness. (Upload by user)
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