Menudo Recipe - Cooking Index
Menudo Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Tripe - to 4 pounds |
| (be sure to include 1 piece of honeycomb) | ||
| 6 | Garlic cloves - bruised, not peeled | |
| 1 tablespoon | 15ml | Peppercorns |
| 2 | Thyme sprigs | |
| 3 | Bay leaves | |
| 1 teaspoon | 5ml | Sea salt |
| 28 oz | 795g | White hominy - (1 can) |
| 1 | Cilantro, leaves only - chopped | |
| 1 | Green onions - chopped | |
| 12 | Tomatillos - diced |
Rinse tripe under cold running water and cut large pieces into 1-inch squares.
Place the garlic, peppercorns, thyme, and bay leaves into a square of cheesecloth. Tie into a bundle. This is your bouquet garni.
Place the tripe in a large stock pot with 4 quarts of hot water, the bouquet garni, and salt. Bring to a boil and skim foam if necessary. Reduce the heat and cook at a simmer for 2 to 3 hours or until tripe is tender.
Add the canned hominy, liquid and all. Cook 15 minutes longer. About 10 minutes before serving, add the cilantro, green onions, and tomatillos. Remove the bouquet garni.
Garnishes may include mild red chile sauce, ground chile powder, oregano leaves, chopped onions, lime wedges, or sliced radishes.
This recipe yields 8 to 10 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6292 broadcast 10-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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