*  Exported from  MasterCook  *
                           MENUDO ESTILO NORTENO
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Calf’s foot (1 to 1-1/2 lb)
    4       qt           Water
    2       lb           Honeycomb tripe
    3       lg           Chiles anchos
    1                    Large onion
    2                    Canned, peeled green chiles
    3                    Cloves garlic, peeled
    1 1/2   c            Canned hominy
    6                    Peppercorns
    1       t            Oregano
    2       ts           Salt, or to taste
   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 serve.
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