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Menudo Soup Recipe

You don't have to be Mexican to love Cinco de Mayo. Here are some traditional foods to have at your fiesta. Sure you would be able to find some you like and be able to celebrate. Menudo Soup picture

Summary

Preparation Time30 MinCooking Time2 Hr 0 Min

Ready In2 Hr 30 MinDifficulty LevelBit Difficult

Servings8CuisineMexican

CourseSide DishMain IngredientAlcohol

Interest GroupGourmet

Recipe Story

Cinco De Mayo is celebrated more enthusiastically by Mexican descendants in the United States than in its native Mexico. The day celebrates the victory of the Mexican Army versus the French at the Battle of Puebla in 1862. Often it is mistakenly called Mexican Independence Day. Mexico had actually declared its independence on September 16, 1810, fifty years earlier.

Ingredients

	Calfs foot	1 1⁄2 Pound (2 pounds honeycomb tripe)
	Onion	1 Large
	Peppercorns	6
	Water	4 Quart
	Chili poblano	1 Large (peeled, or 2 canned, peeled green chiles ÃÂ½ cup canned hominy (1 pound) drained)
	Salt	To Taste
	Honeycomb tripe	2 Pound
	Garlic	3 Clove (15 gm) (peeled)
	Salt	2 Teaspoon
	Chili anchos	3 Large
	Canned hominy	1 Pound (drained)
	Oregano	1 Teaspoon

Nutrition Facts

Serving size

Calories 625 Calories from Fat 458

% Daily Value*

Total Fat 51 g78.3%

Saturated Fat 19.8 g99.2%

Trans Fat 0.2 g

Cholesterol 219.2 mg73.1%

Sodium 809.3 mg33.7%

Total Carbohydrates 17 g5.7%

Dietary Fiber 4.2 g16.9%

Sugars 2.7 g

Protein 24 g48.3%

Vitamin A 35.6% Vitamin C 6.6%

Calcium 11.7% Iron 15.1%

*Based on a 2000 Calorie diet

Directions

Ask the butcher to cut the calf's foot into four pieces. Cut the tripe into small squares and put them into a large pan. Cover with the water and bring to a boil. Lower the temperature and simmer, uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies. Then slit them open and remove seeds and the veins from the chili poblano, cut into strips. Add to the meat while it is cooking. Remove the pieces of calf's foot, cool to handle, then strip off the fleshy parts. Chop roughly and return them to the pan.

Pour in the hominy, cooking the menudo slowly, uncovered, for an additional 2 hours. Add salt to taste. Sprinkle with oregano and serve in large, deep bowls.

Comments

Comments: 2 | Add a Comment

The Tortilla Guy says :

Thanks Dude where did everybody go on the site ? The Tortilla Guy

Posted on: 11 June 2008 - 9:21am

Ganesh Dutta says :

This menudo soup recipe is excellent. Thanks for sharing this nice recipe. Menudo is eaten for breakfast and is known as the "Breakfast of Champions" in New Mexico and Texas.

Posted on: 11 June 2008 - 8:39am