O.K. So here is a follow up and praise to my favorite latino food menudo. Menudo is said to have hangover curing characteristics. The medicinal broth made with the second and third section of cows stomach (tripe), hominy and chiles replenishes vitamins A and C. The posole soothes the stomach and stimulates the gastric juices. Here is the recipe to acquire all the parts and pieces to make this awesome dish at home. I guess this one is not for the faint of heart….I could see this being a great warming and hearty fall or early spring dish out on the trail. You may have to be a little adventerous as most regular grocery stores may not have some of the ingredients. Get out of your comfort zone and head to the “barrio” (latino neighborhood) to a “carneceria” (latino meat market)
10 Cups Water
2 Pounds Tripe (Honeycomb is the best)
1 Pounds Cales feet (have the butcher cut into 1/2 inch sections)
1 Medium Onion, Diced Small
10 Cloves Garlic, Chopped
3 Cups Hominy (canned), Drained
1/4th Cup Good Red Chile Powder
1 Tablespoon Kosher or Sea Salt
Garnishes and Condiments:
Flour Tortillas, Chopped Onion, Marjoram Flakes (dried), Red Pepper Flakes and Limes
Also a cold refreshing Tecate or Negro Modelo goes well with this dish.
Method of Preparation: In a large pot combine the water, tripe, calves feet, onion, chile powder, garlic and salt. Bring to a boil. Cover the pot, lower the heat to a simmer and allow to simmer for 3 hours. Add the himiny and cilantro, return to a boil for 5 minutes. Place the condiments in seperate small bowls for use by your guests. Serve the menudo in bowls with the flour tortillas as a side.