Advertisements |
Menudo By Patricia Hill
2 pounds tripe 1 calf`s foot 1 pound posole -- frozen 1 large onion -- chopped 3 cloves garlic Dried mild red chile 1/2 tsp oregano salt -- to taste pepper -- to taste Cut the tripe into bite-sized pieces. Soften the chile in hot water. Remove the stem and seeds (if desired) and mince. Throw everything into the crock pot and cook all day. Note: The calf`s foot is to add additional richness to the broth. The calves` feet I buy are big so I use only one. You can also use pig`s feet or a marrow bone. Since all of these ingredients will not fit into my crock pot I make this in two days. On the first day I cook the bone/feet in water to cover. This makes the broth. I remove the bone/feet and strain the broth. You could easily throw a carrot and a few stalks of celery in for more flavor but this is not commonly done. The second day I make the menudo. I like the tripe cut up into tiny pieces (real men like big chunks.) Often tripe is pre-cooked to some amount of doneness before you purchase it. It helps if you know how long it was cooked. If you don`t know, cook it all day on the low setting. You can use canned hominy if you wish. I use a mild red chile and use a lot of it. It gives a nice color. Since my husband does`t like seeds I must be carful about picking them out. But many cooks just snap off the stem of the dried chile and grind the pod in a mortar. Some people add coriander. Many people add some green chile |
Also see ...
Advertisements |
|
|
|
|
Permalink--> In : Recipes - Crockpot