Any one got a decent menudo recipe? I've been really craving it lately.

El Menudo


Take three kilos of tripe, (menudo), wash it off well, trim out most of the fat, cut it into one inch squares. Drop into a pot of boiling water, simmer a few minutes and drain. Put back into pot, and add one calf foot, or two pigs feet, cut up a bit. Cover well with water, and add:


½ head garlic, whacked
several small hot red chiles
2 onions, sliced
3-4 bay leaves
1 tsp salt
tsp black peppercorns, broken
2 Tbl dry leaf oregano
2 tsp cuminos seed, crushed



Put this on a very slow fire for several hours until very tender. Drain, saving liquid. Wash tripe. Remove bones from feet, or can leave feet whole until served. Return feet and tripe to liquid, cool and reserve. Refrigerated, this keeps well, and freezes fairly well.


El Posole


While the menudo is simmering, cook the posole. This is the corn part, the Nixtamal, the magic. For the best, you started a couple days before with a good, native white corn. You soaked it in lime water, rubbed the skins off and washed it well, and it is ready to work with. This is a lot of work.


Frozen posole corn is also good, and canned posole/ hominy corn also will do. For this much of a recipe, you want several handfuls of dry white corn to start with, or a kilo (2 lb) package of frozen posole corn, or a gallon can of posole/ hominy corn. Drain the corn and wash well. Cover with water. Bring to simmer and add a half head of garlic, whacked up a bit. Simmer gently till tender. Drain, and if you are not going to finish the Menudo immediately, cool the corn quickly and refrigerate it. Warm posole corn by itself ferments quickly, and should be kept either very hot or very cold until cooked in with the menudo. It will keep 3-4 days in the refrigerator, but freezes poorly.


El Chile


Take one half pound of whole dry red large chiles. (The Mexican chiles are good, but the ones from Northern New Mexico, particularly from around Chimayo, are the best in the world. For this reason, the Menudo done here in the central part of New Mexico, using the Sonora recipe, is the best there is.) Put the whole dry chiles on a hot dry grill or frying pan and toss around a bit until just barely beginning to color. Be careful, they scorch easily. Remove, let cool, remove stems and most of the seeds. Cover with boiling water and let steep 15-20 minutes. Run through a food mill or a food processor, discard skins.


To chile pulp add:


2 clove garlic, minced
pinch cumin seed
Tbl vinegar
tsp oregano
pinch of salt
tsp sugar



Simmer up gently for a few minutes. Cool and refrigerate. If you have any chile eaters around, this will be nowhere near enough chile for the amount of menudo made above, but will give you the idea. This is the basic Mexican Red Chile sauce, and is good with everything.


The Finish


Now you have all the parts together. To finish the Menudo, take a nice heavy dutch oven or saucepan, and add:


4 Cups Menudo tripe and liquid, divide it out evenly.
3 Cups drained Posole Corn
1 to 2 Cups Red Chile Sauce
Enough water, stock or even a bit of beer if needed to make a fair bit of juice.



These proportions are, of course, strictly to taste. Bring all gently to simmer, while adding:


2 cloves garlic, fine chop
1 Tbl vinegar
1 Tbl leaf oregano
1 tsp cumin seed
grind of black pepper
dash of salt



Simmer for a few minutes. Serve with hot tortillas, and a small plate with a pile of dry oregano, some lime slices, piles of chopped cilantro, chopped onion, salt and some hot chiles.


Menudo has been called "Breakfast of Champions", and there is no better cure for a hangover.

lol, not really wanting it for its hangover virtues. just want something warm to eat en this pinche state...

Google menudo recipe... you might get good recipe..

Ingredients
1 pound beef tripe, cut into small squares
3 fresh cloves garlic, minced
3 teaspoons salt
1/2 cup red chile powder
2 teaspoons oregano leaves
1 tablespoons coarse black pepper
1 teaspoons cumin powder
1/2 small onion chopped
1 small can hominy, yellow or white
Directions
Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.