Menudo Rojo
Source of Recipe
Linda K. Leone-10/25/2011
Recipe Introduction
Adjust the spices to suit your taste.
List of Ingredients
2-3 pigs feet, cut in half lengthwise
2 pounds tripe or sheep stomach
1 meaty beef knuckle
Water
3 medium onions
6 cloves garlic
2 bay leaves
2 tsp salt +
1/4 tsp ground cardamom
2 T chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried Mexican oregano
1/4 tsp crushed red chilies
1 chili de arboral (or choice of pepper)
1/4 tsp black pepper
1/4 tsp celery seed
1 29 oz can mexican pozole (hominy)
1/4 C chopped fresh cilantro
juice of 2 limes
1/2 C red colorado sauce(more to taste)
1 C wax beans, cut in 1 inch lengths
2 bouillon (see below)
Recipe
Cook the pigs feet in boiling water to cover until meat is falling from bones. Drain. Cool and remove meat and skin from bones in as close to bite size pieces as possible.
Meanwhile also cook the tripe until tender. Drain and cool. Cut into 1 inch squares. Don't microwave unless you want to chew on rubber bands for 20 minutes.
Also cook the hominy in stock or bouillon if it is dried, or use canned (drained), if desired. For white hominy use chicken bouillon, for red, use beef or 1/2 chicken and 1/2 beef.
Make as much bouillon (or stock) as will cover the ingredients about 1 inch above. Add all ingredients together in a large pot and cook 1/2 an hour or until flavors are well blended. Add the spices the last 15 minutes if desired. Add salt if necessary. (to the stock).
Var;
If I am out of Tripe, I use chicken gizzards, cut up, and maybe some chicken pieces. (or more beef).
|
|
member logon
