---------- Recipe via Meal-Master (tm) v8.02
       Title: MENUDO (TRIPE SOUP)
  Categories: Mexican, Soups
       Yield: 10 servings
   2 1/2 lb Tripe
     1/2    Calf’s foot
     1/3 c  Vinegar
            Cold water
       2    Cloves garlic
     1/2 sm Onion
       3 qt Water (approx.)
   1 1/2 c  Hominy
            Red Chile Puree (see below)
            -OR 1 cup canned red chile
            Finely chopped green onions
            Chopped cilantro leaves
            Lemon wedges
            Corn tortillas, heated
            Red Chile Puree:
       8    California chiles (1/4 lb)
     2/3 c  Water
   Scrape off any fat from tripe.  Cut tripe into 1-inch
   squares. Place tripe and calf’s foot in a large bowl.
   Add vinegar and cold water to cover generously.  Let
   stand 3 hours.  Drain.  Rinse tripe and calf’s foot
   thoroughly.  Place in a large pot.  Add garlic and
   onion. Pour in water to cover ingredients plus 1 to 1
   1/2 inches, about 3 quarts. Add salt to taste.  Bring
   to a boil; reduce heat. Cover and simmer about 6 hours
   or until tripe is tender.  After 1 hour, skim foam
   from surface of soup. Skim again as needed.  Add more
   water if liquid evaporates. Prepare Red Chile Puree.
   Add hominy and Red Chile Puree during last hour of
   cooking. Ladle into large bowls. Serve chopped green
   onions, cilantro, lemon wedges and hot corn tortillas
   separately. Makes 10 to 15 servings.
   Red Chile Puree: Remove stems from chiles. Break
   chiles open and rinse out seeds. Place in a saucepan
   with water to cover.  Bring to a boil. Continue to
   boil until chiles are softened, about 5 minutes.
   Drain; discard water. Place chiles in blender; puree.
   Add enough water to make puree the consistency of
   tomato sauce. Press pureed chiles through a sieve to
   remove bits of peel.  Makes about 1 cup.
   Variation: Substitute 1 1/2 cups nixtamal (cooked
   dried corn) for canned hominy.  Combine with soaked
   tripe and calf’s foot, garlic, onion and water. Cook
   as directed above.