*  Exported from  MasterCook  *
                          Menudo by Patricia Hill
 Recipe By     : Patricia Hill
 Serving Size  : 8    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        tripe
    1                    calf’s foot
    1      pound         posole -- frozen
    1      large         onion -- chopped
    3      cloves        garlic
                         Dried mild red chile
      1/2  tsp           oregano
                         salt -- to taste
                         pepper -- to taste
 Cut the tripe into bite-sized pieces. Soften the chile in hot water.
 Remove the stem and seeds (if desired) and mince. Throw everything into
 the crock pot and cook all day.
 Note: The calf’s foot is to add additional richness to the broth. The
 calves' feet I buy are big so I use only one. You can also use pig’s
 feet or a marrow bone. Since all of these ingredients will not fit into
 my crock pot I make this in two days. On the first day I cook the
 bone/feet in water to cover. This makes the broth. I remove the
 bone/feet and strain the broth. You could easily throw a carrot and a
 few stalks of celery in for more flavor but this is not commonly done.
 The second day I make the menudo. I like the tripe cut up into tiny
 pieces (real men like big chunks.) Often tripe is pre-cooked to some
 amount of doneness before you purchase it. It helps if you know how long
 it was cooked. If you don't know, cook it all day on the low setting.
 You can use canned hominy if you wish.
 I use a mild red chile and use a lot of it. It gives a nice color. Since
 my husband does't like seeds I must be carful about picking them out.
 But many cooks just snap off the stem of the dried chile and grind the
 pod in a mortar.
 Some people add coriander. Many people add some green chile
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 NOTES : Serves 6-8