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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Tripe, Pigs Feet.. You know if you don't tell em.. They 'might' love it. I think I pulled this from Usenet in the Mexican cooking topics way way back in the 90s. Feel free to play around with the seasonings. Yeah yeah... off my old site. Ingredients:
4 -5 lbs beef tripe |
3 -4 pig's feet, cut through the middle by butcher |
1 tablespoon salt (to taste) |
3 -4 garlic cloves |
1 onion |
1 tablespoon finely chopped cilantro (optional) or 1 tablespoon oregano (optional) |
6 tablespoons chili powder, see note |
14 1/2 ounces hominy, canned and drained |
Directions:
1. NOTE use Menudo Mix instead of chili powder. The Ethnic section of somewhere like Wegmans [read very good store] or an ethnic grocery should have it. Or make your own: To make your own: two parts oregano, two parts onion flakes, one part coriander seed, one part cumin, and one part crushed red chili pepper.
2. Cut tripe in small pieces. Put meat in a large pan with about 1 gallon of water and simmer together with salt, garlic, cilantro, half of Menudo mix and small onion for 3 to 4 hours or until tripe and pig's feet are tender.
3. While cooking, add more water if necessary. Skim off white foam that forms on top. Add the balance of the Menudo mix and hominy and simmer for a few more minutes. Serve with lemon wedges, chopped onion and hot peppers (chopped).
4. Servings is a guess.
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