Prep 0 mins
Cook 4 hrs
Tripe, Pigs Feet.. You know if you don't tell em.. They 'might' love it. I think I pulled this from Usenet in the Mexican cooking topics way way back in the 90s. Feel free to play around with the seasonings. Yeah yeah... off my old site.
- 4 -5 lbs beef tripe
- 3 -4 pig's feet, cut through the middle by butcher
- 1 tablespoon salt (to taste)
- 3 -4 garlic cloves
- 1 onion
- 1 tablespoon finely chopped cilantro (optional) or 1 tablespoon oregano (optional)
- 6 tablespoons chili powder, SEE NOTE
- 14 1⁄2 ounces hominy, canned and drained
- NOTE use Menudo Mix instead of chili powder. The Ethnic section of somewhere like Wegmans [read very good store] or an ethnic grocery should have it. Or make your own: To make your own: two parts oregano, two parts onion flakes, one part coriander seed, one part cumin, and one part crushed red chili pepper.
- Cut tripe in small pieces. Put meat in a large pan with about 1 gallon of water and simmer together with salt, garlic, cilantro, half of Menudo mix and small onion for 3 to 4 hours or until tripe and pig's feet are tender.
- While cooking, add more water if necessary. Skim off white foam that forms on top. Add the balance of the Menudo mix and hominy and simmer for a few more minutes. Serve with lemon wedges, chopped onion and hot peppers (chopped).
- Servings is a guess.