RECIPE FOR MEXICAN MENUDO RECIPES

Steps:

• In large pot (2 gallons), place the water over medium-low heat. Add the beef tripe, onion, 4 garlic cloves and bay leaf and cook for 2 hours. Make sure the beef tripe is tender and not overcooked.
• To make the sauce: Remove stems from the chilies and soak in hot water for 12-24 hours, until soft.*
• Blend the chilies, 6 garlic cloves, cumin, and oregano with a cup of the liquid in which the chilies were soaked. Strain. Season with salt and pepper to taste.
• Add the hominy or corn and the chili sauce and let it boil for 10 minutes to incorporate the chili sauce with the rest of the ingredients.
• Serve in a soup dish with onions, oregano and fresh lemon juice to taste.
• *To speed up the process, bring the chiles to a quick boil for 10 minutes, remove from the stove, cover, and let rest for an hour or until they are no longer too hot to blend.

Steps:

• Wash tripe thoroughly, remove excess fat and cut into bite sized pieces, wash Nixtamal and pigs feet well and combine all ingredient in a large pot with enough water to cover.
• Bring to a boil and simmer slowly until corn opens and is cooked (not overcooked). Skim off grease. It is best if you can refrigerate it in order to remove all grease.
• Serve with fresh cilantro, chopped green onion, chiltepin, lemon or lime wedges and toasted bolillos.
• A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette.
• The chiltepin red hot pepper has been called the "mother of all peppers,". It is thought to be the oldest known of the Capsicum genus, as well as the hottest wild variety in the Americas even hotter than the habanero