MENUDO

MENUDO

1 calf’s foot (about 1-2 pounds)
2 lbs honeycomb tripe
1 large onion
3 cloves garlic
6 peppercorns
2 tsp. salt or to taste
4 quarts of water
3 jalapeno peppers
1 large chili poblano
1/2 c. canned hominy, drained
1/8 tsp. Mexican oregano

*You can find calf’s foot already cut and packaged at a international market or you may have to go to a butcher.

Place calf’s foot in large stock pot. Cut tripe in small squares. Put in stock pot along with calf’s foot, with the rest of all the ingredients. Cover and bring to boil. Lower the temp. and then simmer for 2 hours or until tripe and foot are tender but not soft. Toast chilies. Slit them open and remove the seeds and veins from the chile poblano, cut into strips and add to the meat while it is cooking. Remove the pieces of calf’s foot from the pot. After it cools off strip off fleshly parts. Chop them up roughly and return to stock pot. Add hominy and cook the menudo slowly, still uncovered for another 2 hours. Add salt as needed and Mexican oregano. Serve with hot tortillas and garnish with finely chopped onions, cilantro and lime wedges.

 

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