*  Exported from  MasterCook  *
                           MENUDO ESTILO NORTE#O
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Calf’s foot
    2       lb           Honeycomb tripe
    1       lg           Onion
    3                    Garlic clove -- peeled
    6                    Peppercorns
    2       ts           Salt -- or to taste
    4       qt            -- Water
    3       lg           Chiles ancho
    2                    Green chiles, canned peeled
    1 1/2   c            Hominy, canned
    1       t            Oregano
                                          Approx. Cook
   Time:  6:00
   Cut the calf’s foot into four pieces.  Cut the tripe
   into small squares. Put them into the pan with the
   onion, garlic, peppercorns, salt, and water. Cover and
   bring to a boil.  Lower the flame, open the windows (!)
   and simmer uncovered for about 2 hours, or until the
   tripe and foot are just tender but not too soft.
   Meanwhile, toast the chiles anchos well on a dry
   skillet, turning them from time to time until the skin
   is charred.  Slit them open (wearing rubber gloves, if
   you like keeping your skin) and remove the seeds and
   veins. Grind them dry to a fine powder. Add it to the
   pot as the meat is cooking.
   Remove the pieces of the calf’s foot from the pan, and
   when they are cool enough to handle, strip off the
   fleshy parts.  Chop them roughly and return them to
   the pan.  Add the hominy and continue cooking the
   menudo slowly, still uncovered, for another two hours.
   Adjust the salt to taste. Sprinkle with oregano and
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