Menudo (Tripe Soup)

Directions

1. Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place tripe and calf's foot in a large bowl. Add in vinegar and cool water to cover generously. Let stand 3 hrs. Drain. Rinse tripe and calf's foot thoroughly. Place in a large pot. Add in garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 qts. Add in salt to taste. Bring to a boil; reduce heat. Cover and simmer about 6 hrs or possibly till tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as needed. Add in more water if liquid evaporates. Prepare Red Chile Puree. Add in hominy and Red Chile Puree during last hour of cooking. Ladle into large bowls. Serve minced green onions, cilantro, lemon wedges and warm corn tortillas separately.
2. 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 till chiles are softened, about 5 min. Drain; throw away water. Place chiles in blender; puree. Add in sufficient water to make puree the consistency of tomato sauce. Press pureed chiles through a sieve to remove bits of peel.
3. Makesabout 1 c.. Variation: Substitute 1 1/2 c. nixtamal (cooked dry corn)
4. for canned hominy. Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as directed above.