Menudo 3
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Beef tripe* |
| 3½ | pounds | Beef shanks |
| 10 | cups | Water |
| 2 | Onions; chopped | |
| 100 | millilitres | Garlic; minced |
| 2 | teaspoons | Ground cumin |
| 3 | cans | Hominy; (29oz ea) |
| Salt | ||
| Chile puree: (recipe follows; in body of direction | ||
| Garnishes; (follows) | ||
Directions
*Rinse well and cut into 1-inch squares.
In an 8-to 10-quart pan, combine tripe, beef shanks, water, onions, garlic, and cumin. Bring to boil over high heat; reduce heat, cover, and simmer untill tripe is very tender(6 to 7 hours). Meanwhile, prepare Chile Puree; set aside.
Skim and discard fat from liquid. Lift beef shanks from pan; discard bones and fat. Cut meat into chunks and return to pan with puree and hominy. Season to taste with salt. Bring to a boil; reduce heat, cover, and simmer for 30 minutes. If made ahead, cool, cover,and refrigerate for up to 2 days; reheat before serving. Pour soup into bowls; offer garnishes to add to individual servings.
Discard stems and seeds from 9 large dried New Mexico or California Chiles.
Place chiles in a bowl with 3¼ cups Warm water. Let stand untill softened (20 to 30 minutes). Discard all but 1 ¼ cups of the liquid. In a blender of food processor, puree chiles with liquid untill smooth, scraping sides of container once or twice.
Choose from the following, aranged in seperate bowls; 3 limes or lemons, cut into wedges; ½ cup fresh oregano leaves; 1 cup fresh cilantro (corinder) sprigs; 1 medium size onion, chopped; and ¼ cup crushed dried hot red chiles or 5 fresh serrano or jalapeno chiles, stemmed, seeded, and thinly sliced.
Posted to EAT-L Digest 6 October 96 Date: Mon, 7 Oct 1996 13:59:16 -0500 From: LD Goss <ldgoss@...>